Parmesan, Prosciutto, and Pea Quiche
Wonderful for a spring luncheon, bridal shower, or brunch!
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INGREDIENTS
Nutrition- 0.5(14 1/8 ounce) package refrigerated pie crusts
- 2cups cooked baby peas (petite)
- 6
- 1⁄4cup chopped green onion
- 8large eggs
- 1⁄4cup grated parmesan cheese
- 2tablespoons heavy whipping cream
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
Garnish
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DIRECTIONS
- Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
- Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
- 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.
- Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.
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