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I know it’s Wednesday and all, but let’s talk about Monday.
Wow, my Monday was eventful. Or really I should say that my mom’s Monday was eventful. Remember how I told you that she is the general contractor on the barn? And how she hates it? Well, Monday made her hate it even more.
We are down to wire, which means basically way too much is happening all at once. This is both good and bad. Good because things are getting done and the barn is looking way more move in ready everyday. But bad because it just means complete chaos. So much went down on Monday that I couldn’t even think to relieve it again yesterday, which is why you are hearing about it today.
I do not even know where to start, but let’s just say it seemed like one thing after the next was going wrong. My mom, being the awesome women (and mom) that she is, problem solved like no other. Also, big shout out to my awesome neighbor Vern who totally saved the day and got my very expensive and VERY BIG appliances into the barn. YEAH.
Without Vern’s fork lift, those appliances would never even have gotten unloaded off the truck and would have been sent straight back to Denver, which surely would have left me in tears. My appliances are my most favorite thing. Love them.
For some reason the giant commercial size truck that delivered the appliances had ZERO ways of getting the appliances off the truck and into the barn. Why you ask? Well, we have no idea since they told us they would be able to unload them… don’t you think we should get some money back money back? Right.
Anyway, my neighbor just so happens to have a yard full of giant machines. Thankfully one was a fork lift, and thankfully he was willing to help us. I think it’s cause I fed him such a good Thanksgiving dinner. Food wins everyone’s hearts. Always.
There are a number of other “issues” that occurred, but probably best for all involved not to air them publicly. Besides, going through it all again sounds tiring. The good new is that the appliances were installed yesterday, the painting is done, the bathroom is looking…well, it’s looking better and my doors are half installed. The counter tops go in today… Getting close.
I just have to give a big public THANK YOU to everyone who has been working so fricking hard on this barn, but especially my mom. She’s lost way too much sleep over this thing, but she is doing a kick ass job. No one could do it better than her.
Oh but, I also found out she is probably clinically insane as well on Monday. Like seriously so. But that is a story for another day.
In an effort to make my tired Mom happy, I made her a Christmas Quiche.
Every Christmas Eve back in Cleveland my mom would host my dad’s side of the family. The food was pretty simple. Steak, mashes, salad and my Mimi’s quiche. Now if I am being honest, there is not a ton of food that my Mimi makes that we love. And I am not trying to be mean in any way, we love her, but it’s the truth. Her Christmas Eve quiche however was always a hit and my mom especially loved it.
So now I always make a quiche on Christmas Eve, but I change-up the fillings every year. This year I decided to go with a deep dish spinach and prosciutto quiche and do a sesame crust just like my Mimi. It’s awesome.
Mimi always made her crusts with sesame crackers, but I went with a flakier crust instead. Loved it.
For the filling, I kept things pretty simple with spinach and sun-dried tomatoes, but I think mushrooms would be delicious as well! Oh, and I of course added a lot of cheese. But hey, there is a whole two cups of greek yogurt in this quiche, thus certifying it with the “healthy” stamp of approval.
Yes!
You can make this ahead of time and then just bake before dinner, or you can bake the quiche fully and then gently warm in the oven before serving. It’s good for brunch or also as a dinner side.
Most everyone goes crazy for the prosciutto, it’s a nice switch up from the typical bacon, and let’s be real, everyone gets excited for crispy prosciutto.
OK and finally, it’s kind of a pretty dish to serve.
I love the colors and the whole deep dish thing makes everyone go WOW… in a good way!
Deep Dish Spinach and Prosciutto Quiche with Toasted Sesame Crust
Servings: 6 Servings
Calories Per Serving: 888 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Toasted Sesame Crust
- 2 cups all-purpose flour use a gluten free blend if needed
- 1 teaspoon salt
- 8 tablespoons unsalted cold butter diced, 1 stick
- 1 egg beaten
- 1/4 cup cold buttermilk or water
- 1/4 cup sesame seeds toasted
Filling
- 1 tablespoon butter or olive oil
- 1 small onion finely diced
- 1/2 cup oil-packed sun-dried tomatoes sliced
- 12 ounces fresh or frozen spinach defrosted and squeezed dry if frozen
- 1/2 teaspoon dried thyme
- 1 teaspoon dried dill
- pinch of salt and pepper
- 1 cup havarti cheese shredded
- 3/4 cup sharp cheddar cheese shredded
- 1/2 cup gruyere cheese shredded
- 6 eggs
- 2 cup plain greek yogurt
- 1 cup milk
- 1/8 teaspoon nutmeg
- 3-4 ounces thinly sliced prosciutto
- fresh thyme and flakey sea salt for garnish
Instructions
- To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture.
- Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into round, flat disks.
- Grease a 9 or 10 inch spring form pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly flour surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Line the dough with tin foil, pushing the foil down onto the dough and up and around the sides, then refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. After 30 minutes, place the pan in the oven and cook for 10-15 minutes or until the crust is just set. Remove from the oven and remove the foil. Reduce the oven temperature to 325 degrees F.
- Meanwhile, make the filling. Heat a large skillet over medium heat and add the butter. Once melted, add the onion and cook over medium-low heat for about 10 minutes or until caramelized. Stir in the spinach and sun-dried, cook until the spinach is wilted. Add the dried thyme and dill. Season with salt and pepper. Make sure all the moisture has cooked out of the spinach and then remove from the heat. Allow the mixture to cool 5-10 minutes and then stir in the havarti cheese, cheddar cheese and gruyere cheese. Spoon the spinach mixture into the bottom of the pre-baked pie crust.
- Add the eggs, greek yogurt, milk and nutmeg to a blender and blend until smooth, about 30 seconds. Season with a little salt and pepper. Pour the egg mixture over the spinach.
- Bake for 15 minutes and then remove from the oven and add the torn prosciutto. Continue to bake another hour. Allow the quiche to sit 20 minutes before cutting and then sprinkle with toasted sesame seeds and flakey sea salt.
Notes
*Inspired by Better Homes and Garden, January 2015 Issue.
Um that slice? It’s perfect, right? YUMMERS.
Just commenting now but I’ve made this quiche multiple times over the last 2 years and every time it is the absolute favorite for everyone! Thanks for a great recipe!
Hey Marcus,
Happy Sunday!! Thanks so much for making this recipe so often, I am so glad it is always a hit! xTieghan
How could I change to thicken ingredients if I wanted a crustless quiche?
Hey Kris,
You can just follow the recipe as written minus the crust. I would bake in a pie dish rather than a springform pan. Let me know if you give the recipe a try, I hope you love it! xx
Can this be made and frozen?
Sorry, I didn’t see the responses below.
Hi Toni,
Yes, that will work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can the dough be frozen overnight?
Hi Andrea,
Yes, that would be fine to do, but if it’s just one night, I would just pop it in the fridge. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hello I’m wanting to make this ahead & freeze…has anyone had success with it? It’s the prosciutto I’m wondering about..not sure if it will go too crispy & burnt when it is warmed up the second time. thanks!
Hey Cass,
So sorry I have never tried freezing this recipe, unfortunately I’m not sure how it would turn out for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
At this point I shouldn’t be surprised that one of your recipes turned out so flavorful, unique and delicious, but wow, this quiche was crazy good. Thank you for this recipe and the countless recipes of yours that I’ve made. 🙂
Thank you so much Claire! I am so glad you enjoyed this! xTieghan
Thanks for this recipe! I used it as inspiration to use up the leftovers of a large gomae salad – I figured if this recipe is tasty with sesame in the crust then it would also be tasty in the quiche itself! Didn’t have sundried tomatoes so I added sauteed onions instead; used Monterey Jack cheese and the last 1/4 cup cream cheese which added some lovely creamy pockets of goodness. I made half the recipe filling as I don’t have a deep dish tart pan and it worked out fine plus there was extra to make a half dozen in a muffin pan as well (yay breakfast!).
Hi Geri! I am so glad this recipe turned out so well for you! Thank you so much for trying it!! xTieghan
I really dislike yogurt. Pondering substituting ricotta ……mmmm
Hey Betsy,
Sure, I bet ricotta would work well here. I hope you love this dish, please let me know if you give it a try! xTieghan
I too ended up with a very soggy area in the center and had to cook it an extra 20 min on 350 degrees to get it to firm up. I used fresh spinach and did cook the liquid out. I think less yogurt would be more ideal. The eventual end result was delicious, however, so I’ll be keeping the recipe for future use. Also, it does say “disks” in the section about rolling the dough out, as though one is supposed to make two.
Hi Jaeden! I am glad this was still delicious! Please let me know if there is anything I can help with! xTieghan
I used vanilla yogurt without looking? What will this do to the taste?
I think it should be just fine. How did it go? Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
This looks amazing! Do you think the recipe would turn out if I used coconut milk or any kind of nut milk?
HI! I would recommend using canned coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hello! I am thinking about making this quiche ahead of time and in muffin cups. Can you help with bake times and reheating?
Looks amazing!!!!
HI! You can bake for 15-20 minutes and reheat at 300 degrees for 10 minutes. I have not tested this, but do think it should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hey! How did you go with this? Was the prosciutto ok after you reheated the muffins or did it dry out too much?
I thought the comment section is supposed to relate to the recipe on whether you made it and how it came out. This is nothing but jibber and nothing to do with the recipe. Annoying……
Hi Jo! I am sorry you feel that way. Many people rate my post on the photos and the story behind it as well. I hope you find other recipes you love! xTieghan
Do you think I could substitute sour cream for the Greek yogurt?
Hey Donna! Sour cream will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The recipe says !/4 sesame seeds? Is this a cup or?? Thanks so much! Always love your recipes.
HI! It is 1/4 cup. Recipe fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I consider my son a foodie. He is an adventurous eater; nothing is too outlandish to try and anything tried and true is a favorite of his. HE LOVED THIS RECIPE. I will prepare it as a special dish for him always!!
I am so happy to hear that your son loved this! Thank you so much Maria!