Spinach & Proscuitto Quiche
1 10-inch pie shell
¼ lb prosciutto
5 oz fresh spinach
¾ cup grated Cheddar cheese
1 cup light cream
½ tsp salt
pinch fresh cracked pepper
Cut prosciutto into pieces and fry on low heat until cooked, but not crunchy. Set aside.
Sautée spinach on medium low heat, drain liquid and chop roughly.
Sprinkle cooked prosciutto, spinach and cheese over baked pie shell.
Whisk eggs, then whisk in cream, salt and pepper. Pour into pie shell.
Bake in preheated (375 degree F) oven for 30-40 minutes or until a knife inserted in center comes out clean.
Let stand 5 minutes before serving.
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