Parmesan, Prosciutto, and Pea Quiche

Wonderful for a spring luncheon, bridal shower, or brunch!

• Ready In: 1 hr 5 mins
• Yields: 1 9

Ingredients

• 0.5 (14 1/8ounce) package  refrigerated pie crusts
• 2  cups  cooked  baby peas (petite)
• 6  slices prosciutto ham, chopped
• 1⁄4 cup  chopped green onion
• 8  large eggs
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons heavy whipping cream
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

• Garnish

•  chopped green onion, chopped Italian parsely, shaved Parmesan cheese

Directions

1. Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
2. Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
3. In a large bowl, whisk together eggs, Parmesan, cream, salt, and pepper. Pour over pea mixture in piecrust. Bake for 25-30 minutes or until center of quiche is set, covering with aluminum foil to prevent excessive browning is necessary.
4. Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.