I’m a huge fan of quiche. What’s not to love? The creamy egg filling, the flaky buttery crust, and all the different combinations of add-ins make quiche one of the most versatile foods. It’s perfect for breakfast, lunch, snack, or dinner and can be eaten hot, room-temperature, or cold. My basic, go-to quiche recipe has already been posted (click here), but recently I decided I would take a bit of a risk and try out this recipe for a deep dish spinach and prosciutto quiche with a sesame crust. What intrigued me about this recipe was that there was yogurt in the custard as well as the prospect of a nutty, sesame crust. I decided to give it a go, and let me tell you, it is now one of my favorite savory recipes. Give it a try (it makes a very large quiche, so save this recipe for your next gathering)!
First off, you got to deal with the crust. So if you’ve been reading posts on my blog, one thing you can probably guess about me is I either don’t like pie or I don’t like making crust. Of course I like pie (although it is no match for cake!), but I really suck at making crust. However, this crust I found really easy to make, and it turned out perfectly (so I guess the pie-crust gods are on my side)!
I really like how instead of greasing the springform pan with nonstick cooking spray and flour, this recipe calls for nonstick cooking spray and sesame seeds! The sesame seeds at such a great crunch and nutty, toasty flavor that really compliments the rest of the quiche.
But of course, I love how packed the quiche is with additives. This quiche has onions, sun0red tomatoes, spinach, three types of cheeses, and is topped with prosciutto that crisps up beautifully in the oven. Instead of heavy cream, the custard is made with milk and greek yogurt, which lightens what could have been a really heavy quiche.
Not much added salt is required to make this quiche spectacular. After all, the three cheeses adds saltiness as well as the prosciutto which adds a nice umami flavor and a punch of salt.
Whenever you choose to eat this quiche, however you choose to eat this quiche, I know you will love it. So go ahead: dig in! Yum!
Deep Dish Spinach and Prosciutto Quiche with Sesame Crust
Adapted from Half Baked Harvest
- 2 c. all-purpose flour/whole-wheat pastry flour/white whole-wheat flour
- 1 tsp salt
- 8 Tbsp (1 stick) unsalted cold butter, diced
- 1 egg, beaten
- 1/4 c. cold water
- 1/4 c. sesame seeds, divided
- 1 Tbsp butter/olive oil
- 1 sm. red onion, finely diced
- 1/2 c. oil-packed sun-dried tomatoes, sliced
- 12 oz fresh spinach
- 1/2 tsp dried thyme
- 1 tsp dried dill
- Pinch of salt & pepper
- 1 c. havarti cheese, shredded
- 3/4 c. sharp cheddar cheese, shredded
- 1/2 c. gruyere cheese, shredded
- 6 eggs
- 2 c. plain greek yogurt
- 1 c. milk
- 1/8 tsp nutmeg
- 3-4 oz thinly sliced prosciutto
To make the crust, whisk together the flour, 2 Tbsp toasted sesame seeds, & salt in a med. size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture.
Whisk together the egg & water. Create a well in the butter & flour mixture, & pour in the cold water/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into round, flat disks.
Grease a 9-1/2 in. spring form pan w/ cooking spray; sprinkle the bottom & sides of the pan w/ 2 Tbsp sesame seeds. Roll the dough out on a lightly flour surface to a 15-in. circle. Press the dough into the bottom of the prepared pan & up the sides. Line the dough w/ tin foil, pushing the foil down onto the dough & up & around the sides, then refrigerate for 30 min.
Preheat the oven to 350°F. After 30 min., place the pan in the oven & cook for 10-15 min. or until the crust is just set. Remove from the oven and remove the foil. Reduce the oven temperature to 325°F.
Meanwhile, make the filling. Heat a large skillet over med. heat & add the butter. Once melted, add the onion and cook over med.-low heat for ~10 min. or until caramelized. Stir in the spinach and sun-dried tomatoes, cook until the spinach is wilted. Add the dried thyme and dill. Season w/ salt & pepper. Make sure all the moisture has cooked out of the spinach, & then remove from the heat. Allow the mixture to cool 5-10 min. & then stir in the havarti cheese, cheddar cheese, & gruyere cheese. Spoon the spinach mixture into the bottom of the pre-baked pie crust.
Add the eggs, greek yogurt, milk, & nutmeg to a blender and blend until smooth, ~30 sec. Season w/ a little salt & pepper. Pour the egg mixture over the spinach.
Bake for 15 min. & then remove from the oven & add the torn prosciutto. Continue to bake another hour. Allow the quiche to sit 20 min. before cutting.