This Caramelized Onion and Prosciutto Quiche with Phyllo Crust is perfect for lunch or dinner with a side salad and a glass of wine!
Sorry I skipped out on you guys on Monday, but the boss and I went camping last weekend, so I took a few days off, we unplugged, and we totally enjoyed ourselves!
How’s your summer goin’? Have you done anything fun yet? Travel anywhere? Time’s a flyin’! I can’t believe in less than a week it’s the 4th of July!
Today, I’m sharing one of my summer luncheon favorites. This Caramelized Onion and Prosciutto Quiche with Phyllo Crust is seriously delish. Served with a fresh side salad and a glass of Sauvignon Blanc, and lunch couldn’t get much better!
This quiche recipe is a family favorite. It’s my oldest sister Maureen’s recipe. It’s got a combination of Swiss and Jarlsberg cheeses with a hint of Dijon mustard. I decided to use the base of her recipe, but tweak it a bit by adding caramelized onions and prosciutto. I also decided to try something a bit different for the crust, and use light and flaky phyllo dough, which I totally adore.
What is phyllo dough and where do you find it?
Phyllo is tissue-thin sheets of dough that has very little fat. You can find it at your local grocery store in the frozen food department. Several popular Greek dishes are made with phyllo dough.
A Few Cook’s Notes for Caramelized Onion and Prosciutto Quiche with Phyllo Crust Recipe:
When you’re working with the phyllo dough, while you’re brushing each sheet with the melted butter, make sure the other sheets are covered in a damp kitchen towel to prevent them from drying out.
When layering the phyllo sheets, make sure the edges of each sheet don’t match up. Place them slightly askew.
I used my 9-inch cheesecake pan for this recipe, but if you don’t have one you could also use a 9-inch round baking pan.
After you add the filling to the crust, carefully fold over the excess phyllo dough to form an edge to the crust.
You need to add this quiche to your summer luncheon menu friends. You won’t be disappointed! I think you’ll really enjoy the caramelized onion and prosciutto combo. And the flaky phyllo crust is a really nice change up from the standard pie crust. Enjoy!
- 2 medium yellow onions, thinly sliced
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. granulated sugar
- 4 large eggs
- 2 cups whole milk
- 2 Tbsp. Dijon mustard
- 1 Tbsp. cornstarch
- 10 sheets phyllo dough, 9x14 sheets
- 2 Tbsp. butter, melted
- 1 cup Swiss cheese, shredded
- 1 cup Jarlsberg cheese, shredded
- 3 oz. prosciutto slices, torn into pieces
- 1-2 Tbsp. parmesan cheese, grated
In a large skillet, heat butter and olive oil over medium heat. Add onions and cook, stirring occasionally for 10 minutes until softened and lightly browned. Add salt, pepper and granulated sugar and continue to cook for another 10 minutes. If onions begin to burn, lower heat.
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk, mustard and cornstarch. Set aside.
Brush a 9-inch round cheesecake pan with a removable bottom with some of the melted butter. (You can also use a 9-inch round baking pan) Brush top of phyllo sheet lightly with some of the melted butter keeping the other sheets covered with a kitchen towel, so they don't dry out. Press phyllo sheet into pan, buttered-side down. Repeat with remaining phyllo sheets, overlapping to completely cover bottom and up sides of pan.
Add half of the Swiss and half of the Jarlsberg cheeses along with half of the onions to the pan. Gently pour the egg mixture over the cheeses. Add the remaining shredded cheeses, onions and prosciutto. Mix gently with a knife. Sprinkle top of quiche with 1-2 tablespoons Parmesan cheese.
Bake for 45-50 minutes or until the quiche is lightly browned on top and the center is set. Remove from oven and let cool just slightly before cutting in wedges. Serve with a side salad if desired.