Easy Bacon & Prosciutto Quiche with Potato Chip Crust Topping
This easy bacon and prosciutto quiche swaps fussy toppings for a genius crushed potato chip crust that bakes up golden and crispy. Ready in under 30 minutes with just 7 ingredients, it's the kind of brunch recipe you'll make on repeat. Give it a try this weekend.
Ingredients
- 3 large eggs
- ½ cup heavy cream or cooking cream
- ½ cup shredded Gruyère or cheddar cheese
- 4 oz bacon cut into small cubes
- 2 slices Jamón Serrano or prosciutto about 1 oz total
- 1 cup crushed salted potato chips salted
- 1 medium refrigerated pie crust 9-inch (23cm)
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan-forced).
- Heat a small skillet over medium heat. Cook the bacon cubes, stirring occasionally, for 5–6 minutes until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Unroll the refrigerated pie crust and press it into a 9-inch (23cm) pie dish. Prick the base all over with a fork — this prevents the crust from puffing up during baking.
- While the bacon cooks, crack the eggs into a medium bowl and whisk vigorously until fully combined and slightly frothy, about 30 seconds.
- Pour in the cream and whisk until the mixture is smooth and uniform.
- Add the cooked bacon and shredded cheese to the egg mixture. Stir with a spoon until evenly distributed.
- Tear the Jamón Serrano or prosciutto into rough strips and arrange them across the top of the quiche.
- Scatter the crushed potato chips evenly over the entire surface of the quiche.
- Bake for 20–25 minutes until the filling is set and the top is golden brown — the centre should be firm with just a slight wobble. Remove from the oven and let cool on a rack for 5 minutes before slicing.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 17gProtein: 9gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 106mgSodium: 340mgPotassium: 227mgFiber: 1gSugar: 1gVitamin A: 404IUVitamin C: 2mgCalcium: 111mgIron: 1mg
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