Melt the butter in a skillet. In a single layer cook the potatoes on each side until tender and brown. Remove from skillet and set aside.
I like to leave a bit of a bite to the potatoes because they will continue cooking in the quiche. These potatoes do not take long to cook, approximately 2 to 3 minutes depending on the thickness.
In the same skillet add the prosciutto, cook for a minute then add the leeks and mushrooms continue cooking together until tender. Add pepper to taste. Because the prosciutto and cheese are a bit salty I did not add any extra salt. Remove from heat. (I happened to have truffle oil so I drizzled a little on the meat mixture for extra flavor) If you do not have this, it’s ok to leave out.
In a bowl mix together the eggs and half & half. Add the cheese to the egg mixture.
For Easter morning I know I have a long day ahead of me so I use a store bought deep dish pie crust to save some time. If you have a favorite pie crust recipe and would like to use it, it will be extra yummy.
Keep in mind, when making this quiche since it has potatoes it can be made without a crust. Simply grease the bottom of a pie dish before beginning the layers and start with the potatoes first. My girls love the crust and wouldn’t have it any other way so I always use the pie crust.
Ready for the oven
Truffle Oil (Optional)