Quiche with figs and prosciutto combines salty and sweet in this fool proof method for perfect quiche every time.
I love the creamy texture of eggs mixed with cream but sometimes I just can’t get that consistency I’m looking for. A friend of mine shared her secret for making quiche which is to make it by volume, keeping your proportions the same regardless of how many eggs you are using or their size For every egg, you want the total volume to equal ½ a cup. If your egg is ¼ cup then you will need to add a ¼ cup of liquid. So if you’re making a 6 egg quiche, you need the total volume of eggs and cream to be 3 cups. To make this easy, put all your eggs in a measuring bowl and add enough liquid to keep this proportion. While math isn’t my strong suit, even I can figure that one out.
Once you get the proportion of egg to liquid mixture down, then you can add whatever you want. I saúted a little spinach and added a mixture of three cheeses and some chopped prosciutto. I placed the figs on top after all the ingredients had been placed in the unbaked pie crust. Next time, I would slice the figs a little smaller. The texture of the quiche was smooth and creamy while the figs added a little sweetness to an otherwise savory dish.
Quiche does need to bake a while and the time can be affected by how many ingredients you add. Just make sure it doesn’t jiggle in the center when you shake the pie pan. Now that I’ve learned this trick for making quiche, I can’t wait to experiment with some of my other favorite ingredients.
Quiche with Figs
- 6 eggs
- 1 ½ cups Cream or milk mixture; depending on size of eggs
- 2 cups cheese mixture up to 3 cups, feta, aged cheddar, gruyere
- 2 cups fresh spinach (1 cup frozen)
- 3 ounces prosciutto chopped
- salt and pepper
- 1 teaspoon nutmeg
- 4 fresh figs up to 6 fresh figs, cut into ⅛ths
- unbaked pie crust
- Preheat oven to 400º. Place pie crust dough into large pie pan.
- If using fresh spinach, saute in a little olive oil until wilted. Add salt while cooking. Set aside.
- Place eggs in a large measuring bowl. If using 6 eggs, it should be about 11/2 cups. Fill up the measuring bowl with your milk and cream mixture so that you have a total volume of 3 cups of egg and milk mixture. (I use ½ cream and ½ milk) Whisk mixture together.
- Add grated cheese, chopped prosciutto and salt and pepper. Add slightly cooled spinach and pour into prepared pie crust. Place sliced figs on top and sprinkle with nutmeg and pepper.
- Turn oven down to 375º and bake for 40-50 minutes, checking periodically until there is no more jiggle in the center. Time will vary depending on the added ingredients.