Step 1

Line a heavy baking sheet with aluminum foil and place on the middle rack in the oven. Pre-heat the oven to 425 degrees with the pan inside.

Step 2

Remove the frozen pie crust from packaging and use strips of aluminum foil to loosely cover the outside edges of the crust. Since the outer edges won’t be covered with filling, you do this so that they won’t brown too quickly.

Step 3

Drizzle the olive oil in a large skillet and bring over medium heat. Add the spinach and sauté, stirring occasionally, for 1-2 minutes until the spinach is wilted. Remove the spinach from heat and when cooled enough to touch, squeeze out any excess liquid from the spinach.

Step 4

Sprinkle the shredded Mozzarella cheese across the bottom of the pie crust and top with the wilted spinach. Sprinkle the crumbled goat cheese over top of the spinach and then top it with the chopped prosciutto.

Step 5

Place the eggs, milk, salt and pepper into a mixing bowl and whisk together until beaten. Pour this mixture over the other ingredients in the pie crust.

Step 6

Remove the heated baking sheet from the oven and place the quiche on it. Return the baking sheet to the oven and bake for 15 minutes at Remove from the oven and reduce the heat to 350 degrees. Remove the strips of aluminum foil from the edges of the pie crust and place back in the oven. Bake for another 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before slicing and serving. Cut into 8 slices and serve.