Prosciutto & Spinach Quiche

  • 8 whole large eggs
  • 2 cups half and half
  • 3 TBS vegetable oil
  • ½ cup shallots, sliced
  • 1 cup sundried tomatoes, sliced thin
  • ¼ lb. baby spinach, roughly chopped
  • 4 oz. prosciutto, sliced thin and roughly chopped
  • 7 oz. herb and garlic goat cheese
  • 2 Delicious Orchards 9” pie shells
  • Salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl, combine eggs and milk and set aside.

In a large skillet, over low to medium heat, saute shallots for about 2-3 minutes; then, add sundried tomatoes. Once they start to become soft, add the prosciutto. Cook until golden brown.

Add the spinach and cook until spinach wilts, about 2-3 minutes. Remove from heat and set aside.

Divide the egg and milk mixture evenly into each pie shell, filling to the top. You may have some left over. Using a spoon, gently stir everything together until well combined. Set aside.

Line a cookie sheet with foil and place pie shells on the cookie sheet. This will protect your oven from any spill over while baking. Place in center of oven and bake at 350 degrees for about 1 hour, or until top is firm and slightly puffy with a golden brown color. Cooking time may vary depending on the oven.