Prosciutto and Gruyère Quiche

This super easy classic Quiche Lorraine with its creamy, tender custard filling, ribbons of thinly sliced prosciutto and crisp, flaky crust is perfect for breakfast, lunch or dinner and makes fabulous leftovers.

1 refrigerated pie crust, such as; Pillsbury
5 large eggs
1¼ cup heavy cream
½ tsp. black pepper, freshly cracked
1 tsp. sea salt
4 oz Gruyère cheese, freshly grated (~ ¾ cup)
3 oz thinly sliced prosciutto torn into 2-3" long pieces (they will be random shapes, that's fine)

Garnish:
thinly sliced fresh chives or other fresh herbs

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Place a sheet pan on the lowest rack of the oven.

Unroll the dough on a lightly floured work surface. Fit the crust into a 9" tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter of the top. Freeze the crust in the pan for 15 minutes or refrigerate for at least 1 hour (you can do this a day ahead if desired) while you prepare the other ingredients.

Remove the pie shell from the refrigerator and place it on a work surface. Combine the eggs, cream, salt and pepper in a medium-size bowl and stir with a whisk until well combined.

Slowly pour the egg mixture through a fine-mesh strainer into the crust. Sprinkle with the cheese then tuck the prosciutto into the filling across the top of the quiche. Most of each prosciutto piece should be submerged into the egg mixture.

Bake the quiche on the preheated pan (on the lower rack) for 25-35 minutes until the center no longer wiggles when gently moved. Tent the pan with foil if the top is getting too dark during the last 15-20 minutes.

Let cool 5 minutes in the pan, then remove from the tart pan and garnish with thinly sliced fresh herbs, if desired.

This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325°F (165°C/140°C fan, Gas Mark 3) oven for 15-20 minutes.