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Crustless Quiche with Prosciutto

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Ingredients
  

  • Butter a quiche pan well with a removable bottom. Lay this pan into a baking sheet to catch any egg that may leak through. I only had a little amount leak through.
  • Butter a quiche pan well with a removable bottom. Lay this pan into a baking sheet to catch any egg that may leak through. I only had a little amount leak through.
  • Filling:

Filling:

  • ½ onion chopped
  • ½ onion chopped
  • handful of sliced mushrooms
  • handful of sliced mushrooms
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 8 eggs
  • 8 eggs
  • 2 cups grated Italian mix cheese
  • 2 cups grated Italian mix cheese
  • ½ teaspoon Kosher Salt and freshly ground black pepper
  • ½ teaspoon Kosher Salt and freshly ground black pepper
  • 8 thin slices prosciutto chopped

Instructions
 

Filling:

  • Melt butter and add onions/mushrooms.
  • Cook about 5 mins.
  • In a bowl make the custard by mixing cream and eggs.
  • Stir in cooled off onions/mushrooms, cheese, salt/pepper, prosciutto.
  • Pour this into the pan.
  • Cover loosely with nonstick foil and bake 45 mins at 400 degrees.
  • Remove foil and bake for an additional 10 minutes.
  • Let cool 10 mins and cut into slices.
  • Goes well with a nice salad!