Dinner

Christmas Quiche Recipe

Name: Christmas Quiche Recipe
Prep time: 15 min
Cook time: 39 min
Total time: 54 min
Cuisine: American
Ingredients: 1 9-inch Pie Crust; 10 Free Range Eggs; 1 cup Asparagus; 1/2 cup Sun-Dried Tomatoes; 1/2 cup Prosciutto; 1/4 cup Milk; 1 cup Fontina Cheese; 1/4 cup Parmesan Cheese; 1 pinch Salt; 1 pinch Ground Black Pepper

ByJack Voss December 16, 2025December 16, 2025

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Introduction

This festive Christmas quiche is a delightful blend of savory flavors, featuring tender asparagus, sun-dried tomatoes, and prosciutto layered in a creamy egg and cheese custard. Perfect for holiday brunch or a special gathering, it’s both elegant and easy to prepare.

A round quiche with a golden-brown crust sits in a clear glass pie dish on a white marbled surface. The quiche's top layer is a colorful mix of green vegetable pieces, likely asparagus or green onions, scattered evenly with red bits that look like roasted peppers or tomatoes, all set in a creamy yellow egg mixture with some light browned spots. The crust edges are slightly raised and crisp, holding the filling securely inside. A green cloth napkin is placed near the pie dish, and part of an egg carton with blue and white labeling is visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 free range eggs
1 9-inch pie crust
1 cup asparagus
1/2 cup sun-dried tomatoes
1/2 cup prosciutto
1/4 cup milk
1 cup Fontina cheese
1/4 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper

Instructions

Step 1: Dice the asparagus into small pieces.
Step 2: Slice the sun-dried tomatoes and prosciutto into thin slices.
Step 3: Par-bake the 9-inch pie crust in a round baking dish at 350°F (180°C) for 4 minutes.
Step 4: In a bowl, whisk the eggs together. Add the diced asparagus, sun-dried tomatoes, and prosciutto to the eggs.
Step 5: Pour in the milk, then add Fontina cheese, Parmesan cheese, salt, and ground black pepper. Mix well to combine.
Step 6: Pour the mixture into the par-baked crust. Bake at 375°F (190°C) for 35 minutes, or until the quiche is set.
Step 7: Remove from the oven and let the quiche sit for 5-10 minutes before slicing and serving.

Tips & Variations

Use fresh herbs like thyme or chives to add a fragrant touch to the quiche filling.
Substitute fontina with Gruyère or Swiss cheese for a different flavor profile.
For a vegetarian option, omit the prosciutto and add sautéed mushrooms or spinach.
Make sure not to overbake; the quiche should be set but still slightly jiggly in the center when you take it out.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes or microwave until heated through.

How to Serve

A round quiche with one visible crust layer that is golden brown and slightly thick around the edges, holding a colorful filling. The filling has a creamy yellow base with visible pieces of green vegetables like asparagus and scallions spread evenly throughout. There are also small patches of red, showing bits of sun-dried tomato or red pepper, adding contrast. The surface has a slightly glossy finish and a soft texture, indicating it is freshly baked. The quiche sits inside a clear glass pie dish on a white marbled surface. A silver fork is placed on the left side and a green cloth napkin is folded neatly on the upper right. A blue carton of free-range eggs is partially visible on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pie crust instead of fresh?

Yes, frozen pie crusts work well. Just thaw according to package instructions before par-baking.

How can I tell when the quiche is fully cooked?

The quiche is done when the filling is set and no longer jiggles in the middle. The top should be lightly golden but not browned.