With this easy quiche recipe in your back pocket, you’re bound to ace every brunch this spring. Using refrigerated pie crust keeps things quick, while baking the prosciutto until crisp adds irresistible texture and flavor.
Ingredients
- 1 (3 - oz.) pkg. Nature's Promise® Prosciutto
- ½ (15 - oz.) pkg. refrigerated rolled pie crusts, room temperature
- 1 bunch asparagus, trimmed
- 4 large eggs
- 1 ¼ cups half & half
- ½ cup grated Parmesan cheese
- ¼ cup chopped chives
Steps
- Preheat oven to 375°F. Bake prosciutto slices on a parchment-lined baking sheet until crisp, 8–10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into pieces.
- Roll out pie crust into a 9-inch pie pan. Trim and crimp edges of crust and prick the bottom with a fork. Bake 10 minutes.
- Cut asparagus into 1½-inch pieces. In a large bowl, whisk together eggs, half & half, Parmesan and chives. Stir in chopped asparagus and ¾ of crispy prosciutto. Season with salt and pepper.
- Pour egg mixture into parbaked crust. Scatter remaining prosciutto over top.
- Bake until the center is set and edges are golden brown, 40–45 minutes. Cool slightly before slicing and serving.
This recipe is
- Nut-free
Tags
- Make-ahead
- Family Friendly
- prosciutto quiche
- spring brunch
- brunch recipe
- Fresh Magazine March April 2026
- refrigerated crust
- savory pie
- asparagus quiche
- easy recipe
- breakfast for dinner