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Spinach & Prosciutto Quiche with Toasted Sesame Crust

A delicious and hearty quiche featuring fresh spinach and savory prosciutto in a nutty toasted sesame crust, perfect for brunch or a quick dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups sesame seeds (toasted)
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter, cold and diced
  • 1 large egg
  • 0.25 teaspoon salt
  • 2-3 tablespoons ice water Add until dough binds.
For the Filling
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup fresh spinach, chopped
  • 0.5 cup prosciutto, chopped
  • 1 cup shredded cheese (Gruyère or your favorite)
  • Salt and pepper to taste

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a food processor, combine the toasted sesame seeds, flour, diced butter, egg, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until the dough binds together.
Shape the Crust
  1. Press the dough into a greased 9-inch pie pan, ensuring it’s even at the bottom and up the sides. Prick the bottom with a fork.
Blind Bake
  1. Place the crust in the preheated oven for about 10-15 minutes until it's just starting to set but not brown.
Mix the Filling
  1. In a large bowl, whisk together eggs and heavy cream until smooth. Stir in the chopped spinach, prosciutto, shredded cheese, and season with salt and pepper.
Assemble and Bake
  1. Pull your crust from the oven and pour the filling into it, ensuring it’s evenly distributed. Bake for 35-40 minutes until the quiche is set and golden brown on top.
Cool and Serve
  1. Allow the quiche to cool for a few minutes before slicing.

Notes

This quiche tastes even better the next day! Store leftovers in an airtight container in the fridge and reheat in the oven.