Wednesday, March 25, 2009

Spinach, Mushroom, Prosciutto Quiche (crustless)

I just made this quiche today....I will upload some pics later.

I had leftover spinach and prosciutto.

6 eggs
1 C Cream
1/2 tsp salt & dash of pepper
pinch ground nutmeg
1/4 tsp cayenne
1/2 C prosciutto, thinly sliced & diced
1 C romano cheese, grated
1/2 C cremini mushrooms, sliced
1/2 pound fresh baby spinach, rinsed and stems removed.

Preheat oven to 425 degrees & butter a deep dish pie pan.

Whisk eggs, cream, spice until well-beaten. Mix in shredded cheese

Saute mushrooms in EVOO over medium-high heat until soft; add to prepared pie pan
Add spinach to saute pan and cook until wilted;
drain/squeeze out moisture from spinach; add to pie pan

Sprinkle prosciutto evenly over mushrooms/spinach

Pour egg/cheese mixture over mushrooms and spinach and place quiche in oven

Bake at 425 degrees for 15 min and then turn down heat to 300. Bake an additional 30 minutes.

Remove from oven and allow to set for 5-10 minutes before serving

1 comment:

Niecey said...

Your blog is making me drool