I have said it before but I love a quiche. It is such an easy week night dinner to whip together plus it is filled with protein and healthy.
This quiche came about as way to clean out our fridge and it was really tasty. The Prosciutto really made the quiche pop and gave it great flavor so don’t skip it! You could easily sub bacon if that is what you have on hand. Also if you aren’t a fan of tuna you could use canned Atlantic salmon or chicken. Really any meat would work. The combo of the veggies and meat in this quiche was really tasty!
|| T U N A + P R O S C I U T T O Q U I C H E ||
– 1 can chunk tuna in water drained
– 1 tablespoon capers
– 1/4 cup diced red bell pepper
– 1 cup julienne fresh spinach
– 8 slices prosciutto
– 2 tablespoons diced red onion
– 1 cup shredded Gruyere
– 1/4 cup shredded mozzarella
– 6 eggs, whisked
– 3/4 cup milk
– 3 tablespoons flour
– 1/2 teaspoon baking powder
– salt and pepper
– 1 pie crust homemade or store bought
Preheat oven to 400 degrees. Arrange prosciutto slices flat on a baking sheet and bake about 5-10 minutes until crispy. Crumble once cooled. Roll pie shell into baking dish and press down. Bake the pie shell at 400 degrees for 10 minutes- pull out and let it cool.
In a bowl whisk together eggs, milk, flour, baking soda, salt and pepper, and cheese.
Layer tuna and next 5 ingredients at the bottom of the cooled pie shell. Pour egg mixture over the top. Bake at 350 degrees 30-40 mins until bubbly.