Yellow Pepper, Prosciutto and Goat Cheese Quiche

I used to love this recipe but for one reason or another I hadn't made it recently.  Tonight I rediscovered it, and it is delicious and really easy to make.  Most importantly, you get leftovers!  Here's the recipe stolen from the Boston Globe Magazine a few years ago and slightly tweaked:


  • yellow pepper cut into tiny pieces
  • < 1/4 pound prosciutto (6 slices?)
  • 1 pie crust
  • half of a container of goat cheese
  • 1-2 cups of your favovorite shredded cheese (cheddar, jack, mozz or a mix)
  • 6 eggs
  • 3/4 cup of whipping cream
  • 1/8 teaspoon of nutmeg


Cook the pepper in some olive oil.  Beat the eggs until frothy and then beat in the cream and nutmeg.  Sprinkle the cooked pepper and prosciutto into the pie crust and then add the goat cheese and other cheese you decided on.  Pour in the eggy mixture and bake for about 35 minutes at 375 degrees (a knife should come out clean if it is cooked and it will be browned and puffy).  Let cool for a few minutes and enjoy