Goat Cheese Prosciutto Quiche

This delicious Goat Cheese Prosciutto Quiche may sound a bit fancy, but it’s quick to prep and so easy to make! This recipe works equally well for a fancy holiday brunch or for a casual week of breakfasts. I like to serve it with a side of fruit at breakfast time (pictured here with the biggest strawberries ever), or with a side salad for lunch or brunch. The creamy goat cheese, fresh spinach, and salty prosciutto provide a great combination of flavors and using a frozen pie crust makes this recipe a breeze! Not only is this Goat Cheese Prosciutto Quiche easy to make and delicious to eat, but a slice is just 180 calories or 5 WW Points on Weight Watchers. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Before pouring the eggs in!

Ingredient Notes

• Crust: I really like the frozen Pillsbury Regular Pie Crusts because they taste great in recipes and are pretty easy to find. If you use a different brand I recommend making sure to use a regular (not deep dish) crust. Whenever I post a quiche recipe using a pie crust I have readers ask if they can make it crustless, but the ingredient ratios here are really meant to go in a crust. I do have crustless quiche and frittata recipes available though!
• Prosciutto: I use thinly sliced prosciutto in this recipe, which I just chopped into small pieces. Prosciutto is a type of cured ham, and it should be pretty easy to find in well-stocked grocery stores. If you have trouble, you could always substitute another meat such as deli ham, or cooked bacon. I do recommend using the prosciutto though, it’s delicious!
• Spinach: I like to use fresh spinach when I can, and I did in this recipe. However, I do think frozen chopped spinach will work fine. You’ll want to thaw it and squeeze out as much excess liquid as possible before using. No need to sauté it to wilt like the fresh variety. As for an amount once it’s squeezed dry, I’d say somewhere between ¼ – ½ cup depending on your preference.
• Shredded Cheese: I used 2% milk Mozzarella in this recipe along with the Goat cheese, but if you have another cheese on hand you think would complement the flavors you can substitute it for the Mozzarella! I do think shredded Parmesan would be tasty!
• Goat Cheese: I love goat cheese, but my husband isn’t a huge fan and he still really liked this quiche! If you don’t want to use it, you can substitute another crumbly cheese like Feta or add more shredded cheese if you like.

More Tasty Lightened Up Breakfast Recipes

Looking for more tasty lightened up breakfast recipes? Check out my Bacon Broccoli Quiche, Spinach Feta Quiche, Ham and Cheese Omelet Roll, Three Cheese Broccoli Brunch Bake, Banana Blueberry Muffins, Vegetable Feta Frittata, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Sausage Apple Cheddar Frittata, Ham and Cheese Egg Cups, Ham and Cheese Hash Brown Quiche, Corn and Zucchini Summer Frittata, and many more in the Breakfast section of my recipe index!

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Goat Cheese Prosciutto Quiche

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Calories: 180kcal

This delicious Goat Cheese Prosciutto Quiche is quick to prep and so easy to make!

Yield: 8 slices

Ingredients

• 1 9-inch frozen pie crust, regular not deep-dish (I use Pillsbury)
• 2 teaspoons olive oil
• 2 cups chopped fresh spinach
• 1 oz shredded 2% milk Mozzarella cheese
• 2 oz crumbled goat cheese
• 2 oz thinly sliced prosciutto, chopped or torn into small pieces
• 4 large eggs
• ¾ cup skim milk
• ¼ - ½ teaspoon table salt
• ¼ teaspoon black pepper

Instructions

• Line a heavy baking sheet with aluminum foil and place on the middle rack in the oven. Pre-heat the oven to 425 degrees with the pan inside.
• Remove the frozen pie crust from packaging and use strips of aluminum foil to loosely cover the outside edges of the crust. Since the outer edges won’t be covered with filling, you do this so that they won’t brown too quickly.
• Drizzle the olive oil in a large skillet and bring over medium heat. Add the spinach and sauté, stirring occasionally, for 1-2 minutes until the spinach is wilted. Remove the spinach from heat and when cooled enough to touch, squeeze out any excess liquid from the spinach.
• Sprinkle the shredded Mozzarella cheese across the bottom of the pie crust and top with the wilted spinach. Sprinkle the crumbled goat cheese over top of the spinach and then top it with the chopped prosciutto.
• Place the eggs, milk, salt and pepper into a mixing bowl and whisk together until beaten. Pour this mixture over the other ingredients in the pie crust.
• Remove the heated baking sheet from the oven and place the quiche on it. Return the baking sheet to the oven and bake for 15 minutes at 425. Remove from the oven and reduce the heat to 350 degrees. Remove the strips of aluminum foil from the edges of the pie crust and place back in the oven. Bake for another 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before slicing and serving. Cut into 8 slices and serve.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!

WW Points per slice: 5 (SP calculated using the recipe builder on weightwatchers.com)

Nutrition Information per (1 slice = 1/8^th of the quiche) serving:
180 calories, 11 g carbs, 2 g sugars, 11 g fat, 5 g saturated fat, 9 g protein, 0 g fiber, 299 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
5 per (1 slice = 1/8^th of the quiche) serving (P+ calculated using the recipe builder on weightwatchers.com)

Author: Emily Bites

Course: Breakfast

Cuisine: American

Keyword: Brunch, Egg Bake, Weight Watchers, WW Breakfast