This Caramelized Onion and Prosciutto Quiche with Phyllo Crust offers a culinary journey perfect for any meal, gracefully paired with a crisp side salad and your favorite glass of wine.

Introducing Your New Summer Favorite: A Quiche Beyond Compare

Today, I’m thrilled to share a recipe that has become one of my absolute summer luncheon favorites: this incredible Caramelized Onion and Prosciutto Quiche with a delicate Phyllo Crust. Seriously, it’s beyond delicious. Imagine a generous slice, served alongside a vibrant, fresh side salad and a perfectly chilled glass of Sauvignon Blanc – a meal simply doesn’t get much better than that!

This particular quiche recipe holds a special place in my heart, originating from my oldest sister, Maureen. Her classic quiche base, featuring a harmonious blend of Swiss and Jarlsberg cheeses brightened with a hint of Dijon mustard, has always been a family favorite. I decided to take her beloved recipe and add my own touch, elevating it with the rich, sweet notes of perfectly caramelized onions and the salty, savory depth of prosciutto. But the most exciting alteration? Swapping the traditional pie crust for light, airy, and wonderfully flaky phyllo dough. I absolutely adore phyllo and knew its delicate texture would provide a fantastic contrast to the creamy filling.

The Magic of Phyllo Dough: A Light and Crispy Alternative

For those unfamiliar, phyllo (or fillo) dough is a remarkable ingredient consisting of tissue-thin sheets of unleavened dough, known for its incredibly low-fat content. When baked, these layers crisp up beautifully, creating a wonderfully flaky and delicate crust that feels far more elegant than a standard pastry. You can easily find phyllo dough in the frozen food section of most local grocery stores. It’s a staple in many popular Greek and Middle Eastern dishes, offering versatility for both sweet and savory creations.

Using phyllo for a quiche crust might seem unconventional, but it truly transforms the dish. The lightness of the phyllo prevents the quiche from feeling too heavy, allowing the rich flavors of the caramelized onions, salty prosciutto, and savory cheeses to truly shine. It provides a delightful textural contrast with every bite – a delicate crunch followed by a custardy, flavorful filling. This makes the quiche feel gourmet yet surprisingly approachable to prepare.

Expert Tips for Crafting Your Caramelized Onion and Prosciutto Phyllo Quiche

Working with phyllo dough can seem intimidating at first glance, but with a few simple techniques, you’ll master it in no time. The key is to keep it from drying out, which can happen quickly due to its thinness.

• Handling Phyllo Dough: While you’re brushing each sheet with melted butter, ensure the unused phyllo sheets remain covered with a lightly damp kitchen towel. This prevents them from becoming brittle and tearing. Gentle handling is also crucial – these sheets are delicate!
• Layering for Success: When layering the phyllo sheets into your pan, don’t worry about perfect alignment. In fact, it’s beneficial to place them slightly askew, with their edges intentionally misaligned. This creates more nooks and crannies for the butter to seep into, resulting in an even flakier, more robust crust.
• Choosing Your Pan: I personally used a 9-inch cheesecake pan with a removable bottom for this recipe, which makes for easy serving and a beautiful presentation. However, if you don’t have one, a standard 9-inch round baking pan will work just as well. Simply ensure it’s well-greased for easy removal.
• Finishing the Crust: After adding the flavorful filling to your phyllo-lined pan, gently fold over any excess phyllo dough hanging over the edges. This creates a rustic, beautiful border for your quiche and adds extra crispy texture to the crust.

The Art of Caramelizing Onions

Caramelizing onions is a simple technique that yields incredible flavor depth, transforming humble onions into sweet, golden treasures. It requires patience but is well worth the effort. The process slowly coaxes out the natural sugars in the onions, creating a rich, savory-sweet component that perfectly complements the prosciutto and cheese in this quiche. Ensure you cook them over medium-low heat for the recommended time, stirring occasionally, to prevent burning and achieve that desirable deep brown hue.

Selecting Your Cheeses and Prosciutto

The combination of Swiss and Jarlsberg cheeses in this quiche is a revelation. Swiss cheese offers a nutty, slightly sweet profile with good melting properties, while Jarlsberg, a Norwegian cheese with Swiss-style characteristics, brings a milder, buttery flavor with distinct holes. Together, they create a wonderfully rich and complex cheesy base that binds the quiche. As for the prosciutto, its delicate, salty, and slightly sweet flavor profile is the perfect counterpoint to the caramelized onions and creamy egg custard. Opt for high-quality, thinly sliced prosciutto for the best results.

A Delightful Addition to Your Summer Menu

Friends, you absolutely need to add this Caramelized Onion and Prosciutto Quiche to your summer luncheon or dinner menu. I promise, you will not be disappointed! The marriage of the sweet caramelized onions with the savory, salty prosciutto is a flavor revelation, and the light, flaky phyllo crust offers a truly refreshing departure from a heavier, standard pie crust. It elevates the entire experience, making this quiche feel both comforting and gourmet.

This quiche isn’t just for lunch. It makes for an impressive yet easy-to-prepare brunch centerpiece, or a fantastic light dinner, especially when served with a vibrant green salad tossed in a simple vinaigrette. Consider pairing it with a light-bodied white wine, such as a crisp Sauvignon Blanc or a dry Rosé, to complement its rich flavors without overpowering them. It’s also a wonderful dish for picnics or potlucks, as it tastes equally delicious served warm or at room temperature.

Enjoy the process of creating this beautiful quiche, and more importantly, savor every single bite. It’s a recipe designed to bring joy to your table and delight your taste buds. Happy cooking!

Caramelized Onion and Prosciutto Quiche with Phyllo Crust

Author: MaryAnn Dwyer

Servings: 8 servings

This Caramelized Onion and Prosciutto Quiche with Phyllo Crust is perfect for lunch or dinner with a side salad and a glass of wine!

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hr 20 mins

Ingredients

Caramelized Onions

• 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

Quiche

• 4 large eggs
• 2 cups whole milk
• 2 Tbsp. Dijon mustard
• 1 Tbsp. cornstarch
• 10 sheets phyllo dough, 9×14 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

Instructions

Caramelized Onions

1. 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.

Quiche

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together eggs, milk, mustard and cornstarch until well combined. Set aside.
3. Brush a 9-inch round cheesecake pan with a removable bottom (or a 9-inch round baking pan) with some of the melted butter. Lay one phyllo sheet into the pan, buttered-side down, gently pressing it to conform to the pan. Lightly brush the top of this sheet with melted butter. Repeat with the remaining phyllo sheets, overlapping them slightly and rotating them to ensure the entire bottom and sides of the pan are covered, creating an even, multi-layered crust. Remember to keep unused phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
4. Distribute half of the shredded Swiss and Jarlsberg cheeses evenly over the phyllo crust in the pan, along with half of the caramelized onions. Gently pour the prepared egg mixture over the cheeses and onions. Then, add the remaining shredded cheeses, caramelized onions, and torn prosciutto pieces evenly over the top of the egg mixture. Carefully mix these additions into the custard with a knife to ensure even distribution. Finally, sprinkle the top of the quiche with 1-2 tablespoons of grated Parmesan cheese.
5. Bake for 45-50 minutes, or until the quiche is beautifully golden brown on top and the center is set (a knife inserted into the center should come out clean). Remove from the oven and allow it to cool slightly for about 10-15 minutes before carefully slicing into wedges. Serve warm with a fresh side salad, if desired.

Nutrition

Calories: 376kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 594mg | Potassium: 209mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 2.1mg | Calcium: 322mg | Iron: 1.4mg

Cuisine: French

Course: Breakfast, Brunch, Lunch, Dinner

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