Prosciutto & Spring Greens Crustless Quiche

A farmers market take on the classic "ham and cheese" quiche.
Course Breakfast
Keyword keto, quiche, spring mix
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6


  • Saucepan
  • Pie Pan
  • Mixing Bowl


  • 5 Duck Eggs
  • 1 C Spring Mix roughly chopped
  • 1 C Scallions thinly sliced
  • 1 clove Garlic minced
  • 1 C Prosciutto chopped
  • ½ C Milk
  • 2 C Gruyere grated
  • ½ C Romano Cheese grated
  • 1 T Butter


  • Preheat the oven to 375°
    Ingredients set out for quiche
  • In a large saucepan on medium heat, melt butter and sauté scallions and garlic for 5 minutes, until aromatic and softened
  • Add spring mix and prosciutto to saucepan, and cook for additional 3 minutes
  • Beat together eggs, milk, and cheese in a mixing bowl
  • Mix together vegetables and egg mixture
  • Pour into oiled pie pan
  • Bake for 35-40 minutes, test for doneness by inserting a toothpick in the center



This quiche is a great make-ahead breakfast, as well as being a nice way to use up any extra salad greens at the end of the week.  

We get our milk from a local farm, Crescent Ridge Dairy. If you’re in the greater Boston area, I definitely recommend checking them out for that old-style “milkman” experience!

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