Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pastry shell (quiche shell preferred)
- ¼ pound of prosciutto
- ¼ pound of Gruyere cheese
- 4 large eggs
- 2 cups half-and-half
- 1 tablespoon dried onion flakes
- 1 dash of black pepper, cayenne pepper, teaspoon nutmeg
- Parsley sprigs and a pinch of nutmeg for garnish
Directions
Preheat the oven to 350F.
Cut or tear the prosciutto and cheese into small pieces. Spread the cheese and prosciutto the bottom of the pastry shell. Lightly beat eggs. Add the half-and-half, onion flakes and seasonings and blend until smooth. Set the pastry shell on a cookie sheet and fill with egg mixture. Bake on cookie sheet on the center rack until a knife inserted comes out clean. After about 30 minutes the quiche should be finished cooking. Carefully remove and put on an wire cooling rack for about 10 minutes to let it set. Garnish and serve while it's still warm.