Christmas Quiche
A Christmas morning quiche made with asparagus, prosciutto, sundried tomatoes, and fontina cheese.
Ingredients
10 Eggland's Best eggs, large
1 pie crust
1 cup of asparagus
1/2 cup sundried tomatoes
1/2 cup prosciutto
1/4 cup milk
1 cup fontina cheese
1/4 cup parmesan cheese
1 heavy pinch of salt and black pepper to taste
Preparation
- Dice asparagus into small pieces.
- Slice sundried tomatoes, and prosciutto into thin slices.
- Par-bake the pie crust for 4 minutes in a round baking dish at 350 degrees.
- In a bowl, whisk the eggs together. Next add vegetables and prosciutto.
- Pour milk into the egg mixture, add cheese, salt, pepper, and parmesan cheese. Mix well.
- Pour mixture into the par-baked crust. Bake at 375 degrees for 35 min until set.
- Remove from oven and let quiche sit for 5-10 min before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 438 |
| Fat | 27g |
| Saturated Fat | 10g |
| Cholesterol | 647mg |
| Sodium | 778mg |
| Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Protein | 30g |
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