Deep Dish Spinach and Prosciutto Quiche with Toasted Sesame Crust

In this article we are going to show all you need and how to cook Deep Dish Spinach and Prosciutto Quiche with Toasted Sesame Crust. This meals has antioxidant effect and benefits for cardiovascular health.

Nutritional highlights of Deep Dish Spinach and Prosciutto Quiche with Toasted Sesame Crust

Spinach is low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, foliate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

Spinach health facts: Abundant flavonoids in spinach act as antioxidant effect to keep cholesterol from oxidizing and protect your body from free radicals, particularly in the colon. The foliate in spinach is good for your healthy cardiovascular system, and magnesium helps lower high blood pressure. Studies also have shown that spinach helps maintain your vigorous brain function, memory and mental clarity.

Sesame are rich in vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, foliate, protein, and tryptophan.

Sesame health facts: helps blood pressure, cancer prevention, diabetes management, bone health, digestion, anti-inflammatory, radiation protection, skin and hair health, metabolic function.


Toasted Sesame Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons unsalted cold butter, diced
  • 1 egg, beaten
  • 1/4 cup cold buttermilk or water
  • 1/4 sesame seeds, toasted


  • 1 tablespoon butter or olive oil
  • 1 small onion, finely diced
  • 1/2 cup oil, sun-dried tomatoes, sliced
  • 12 ounces fresh spinach
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried dill
  • pinch of salt and pepper
  • 1 cup havarti cheese, shredded
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/2 cup gruyere cheese, shredded
  • 6 eggs
  • 2 cup plain greek yogurt
  • 1 cup milk
  • 1/8 teaspoon nutmeg
  • 3-4 ounces thinly sliced prosciutto
  • fresh thyme and flakey sea salt, for garnish



Crust: whisk together flour, 2 tablespoons toasted sesame seeds and salt. Add the cold, cubed butter and work the butter into the flour mixture.  Whisk together the egg and buttermilk (or water). Mix in the cold buttermilk/egg mixture. On a lightly floured work surface, dump out the dough mixture and knead the dough.

Grease a 9 or 10 inch spring form pan, sprinkle bottom and sides of the pan with toasted sesame seeds. Roll dough out on a lightly floured surface to a 15-inch circle. Line dough with tin foil, pushing foil down onto dough and up and around sides, refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Cook crust for 10-15 minutes or until just set. Remove from oven and remove foil. Reduce oven temperature to 325 degrees F.

Filling: Heat large skillet over medium heat and add butter. Add onion and cook until caramelized. Stir in the spinach and sun-dried tomatoes, cook until the spinach is wilted. Add dried thyme and dill. Season with salt and pepper. Make sure all the moisture has cooked out of spinach and remove from heat. Allow mixture to cool 5-10 minutes and stir in the havarti, cheddar and gruyere. Spoon spinach mixture into pre-baked pie crust.

Mix eggs, greek yogurt, milk and nutmeg until smooth. Season with salt and pepper. Pour the egg mixture over the spinach.

Bake for 15 minutes and remove from oven, add torn prosciutto. Continue to bake another hour. Allow quiche to sit 20 minutes before cutting and sprinkle with toasted sesame seeds and flakey sea salt.

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