goat cheese & prosciutto quiche

although quiches are giving very much expensive, decadent, fancy af - - they are easier to make than you think. and the best part of is you can pop off with your baking skills or shortcut with a premade crust (we love an efficent babe)

makes: 1 pie size quiche, 6 slices

skill level: medium

prep time: 30 minutes

cook time: 25-35 minutes

goat cheese & prosciutto quiche

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the crust

whether you are keeping things easy breezy and using a store bought pie crust or you feel like cosplaying as Nara Smith and whipping something up from scratch - - I promise you this quiche is going to be delicious. **PRO TIP if you are making the crust from scratch use a food processor, it literally makes things so much easier.

the filling: say hi to my friend Guy because you're going to flavortown

now, let’s get into the good stuff. we’re talking creamy goat cheese, juicy tomatoes, savory prosciutto, and fresh spinach. every bite is a delicious combo of tangy, sweet, salty, and earthy. not to be too dramatic, but this combo ATE. the cool thing about this recipe is you can also go off book and through in so many different types of fillings, proteins and cheeses.

we love a meal prep slay

The best part? This quiche is a meal prep queen. I like to make it on sunday and store it in the fridge for breakfast (or really whatever meal you want) for the whole week. you can certainly slice it up and reheat it in the oven, but my favorite way to reheat it is in the air fryer for 6-7 minutes.

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INGREDIENTS

crust

• 1 store bought pie crust

OR

• 1 stick of butter (8 tbsps—don’t come at me with margarine)

• 1 ½ cups of flour (or whatever’s left in the bag from that one time you “got into baking”)

• ½ tsp salt (just eyeball it)

• 4 tbsps cold water (ice-cold, like your heart after reading the news)

• egg wash: 1 egg + 2 tbsps water (we’re going for that glossy magazine-cover look)

filling

• 10 eggs (yeah, we’re going all-in)

• ½ cup heavy cream (because we’re leaning into the indulgence, no shame)

• salt + pepper (to taste, but don’t overthink it)

• garlic powder (optional, but are you really going to skip it?)

• cherry tomatoes (for that Pinterest-level pop of color)

• prosciutto (tear it up like you’re rage-quitting your latest toxic situationship)

• goat cheese (because if you’re making quiche, you’re probably a goat cheese person)

• a handful of spinach (because even adults need to sneak in vegetables sometimes)

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LET’S COOK

preheat party:

time to get this show on the road. set your oven to 350°F (175°C) and let it get nice and toasty while you pretend to have your life together.

crust vibes:

start by cutting up the 8tbsp of butter into little cubes and tossing them in the freezer for 10 minutes. why? because keeping the butter cold is literally the only thing standing between you and a crust that doesn’t suck. trust me baby doll.

next, in a food processor (or with whatever tool you have even your hands if neccessary), toss in the 1 1/2 cup flour, 1/2tsp salt, and butter. pulse until it looks like crumbly beach sand—the kind you wish you were lying on instead of dealing with adult responsibilities.

add in the cold water, one tablespoon at a time, until it forms a dough ball.

wrap that dough like the little prize it is and chill it in the fridge for 20 minutes. Yes, more waiting—you’re building character here.

filling time:

now, for the fun part: crack those 10 eggs into a bowl. whisk ‘em up like you’re chasing your dreams (but with better results).

add in the heavy cream, salt, pepper, and garlic powder if you’re a flavor-first kind of person.

mix in the cherry tomatoes, torn-up prosciutto, goat cheese, and spinach. Stir until everything’s mingling like an awkward networking event—except this time, it’s actually a good thing.

bring it together:

roll out your chilled dough and press it into your pie dish like you’re laying down the red carpet—except this carpet is buttery, flaky, and way more rewarding. egg wash that beauty and blind bake it for 10 minutes, because soggy crust is nobody’s friend.

fill & bake

Pour in the filling, spreading it out so every bite is loaded with the good stuff. Pop it in the oven for 40-45 minutes, or until it’s golden brown and puffed up like it’s got the same ego as every white man you've ever met. the center should be set but still have a little jiggle—just like your life goals.

let it chill (we know it's hard, but please):

let the quiche cool for a few before slicing in—good things come to those who wait (ugh, I know). serve it warm, room temp, or straight out of the fridge, your call.