Rainier Recipe Brie Quiche With Pear Prosciutto - Rainier Fruit

Brie Quiche With Pear & Prosciutto


  • 1 premade crust, unbaked
  • 4 oz diced prosciutto
  • 1 cup pear, peeled, cored and diced
  • 1 tablespoon sage, minced
  • 4 oz diced Brie, rind removed
  • 4 large eggs
  • 1 1/3 cup heavy cream
  • Salt and pepper


  1. Preheat oven to 400 degrees.
  2. Bring premade crust to room temperature. Unroll and place in 9″ pie plate or quiche pan. Prick crust a few times with a fork. Place in freezer for 15-30 minutes.
  3. Cook prosciutto in a small skillet over medium heat and set aside to cool. Reserve about a tablespoon of prosciutto fat in skillet.
  4. Add diced pears to skillet with reserved prosciutto fat and begin to cook on medium-high heat. Add salt, pepper, and sage and continue cooking about 5 minutes, stirring frequently. Remove from heat once the pear is soft and lightly browned.
  5. Pour the seasoned pear mixture into the premade crust. Top with prosciutto and Brie cheese.
  6. Whisk eggs gently in a medium mixing bowl, then whisk in cream. Add salt and pepper, and pour over the prosciutto and pear mixture.
  7. Bake on lower rack of oven for 30-40 minutes. Remove when mostly firm and center jiggles only slightly.


Quichemas, Breakfast, Brunch, Easy, New