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Author Notes: I love spinach, fresh is my favorite. Sure, frozen is great in a pinch but I prefer to avoid that defrosting and squeezing part. Fresh spinach at the farmers' market and a upcoming party got me thinking that maybe I can get fresh into a quiche without it becoming a watery mess. I think this recipe accomplishes that and a lot more with flavor help from shallots, prosciutto and a touch of white balsamic vinegar. —Liz | inspired by the seasons
- 1 cup Packed fresh spinach, julienned
- 4 Large eggs
- 1/3 cup Chopped shallot
- 1 teaspoon Olive oil for cooking
- 1 teaspoon White balsamic vinegar
- 2/3 cup Cheddar jack cheese
- 1 1/2 cups Half & Half
- 1 teaspoon Oregano
- 1 ounce Prosciutto cut into thin strips
- 1 9" pie crust
- Preheat oven to 400 degrees. Place shallots in a small frying pan with oil on medium heat and saute 3-4 minutes, remove from heat and add 1 tsp white balsamic vinegar and set aside.
- In a medium bowl beat together eggs, half & half, oregano and salt.
- Into cooked pie crust layer shallots, prosciutto, spinach and cheese. Pour egg mixture over the filling and put in oven. I put my quiche on a cookie sheet for ease of cleaning and for easy transferring in and out of the oven. Cook for 10 minutes and then turn oven down to 375 degrees and cook for another 20-25 minutes. It is done when lightly brown on top and set in the middle. allow to cool for 10 minutes after removing from oven and serve.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner