Prosciutto and Artichoke Quiche
Use your favorite pie crust recipe of start with a storebought crust. I like [this recipe from Cook's Illustrated|https://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html" target="_blank], which is really easy to make and generally fool-proof. Look for artichoke hearts either in the freezer section or canned in water (don't use the kind that are marinated in oil.)
Servings 6
Ingredients
- 1 Pie Crust
- 4 Eggs
- 2 Egg Whites
- ¼ cup Evaporated Milk
- Ground Pepper
- 1 cup sliced White Mushrooms
- ½ cup Quartered Artichoke Hearts
- 2 ounces Prosciutto
- 2 ounces soft Goat Cheese Chevre
Instructions
- Heat oven to 400F.
- Unroll pie crust into a 9-inch pie plate, or press into a tart pan. In a small bowl, whisk together the eggs, egg whites, and evaporated milk until light and frothy. Season with ground pepper.
- Scatter mushrooms in bottom of pie crust. Top with artichoke hearts and prosciutto. Pour egg mixture over fillings, Top with crumbled goat cheese.
- Bake for 15 minutes, then reduce heat and bake an additional 30-40 minutes or until the center of the quiche is set, covering the quiche with foil if the crust begins to brown too quickly.
- Let cool at least 15 minutes before serving.