Whisk Recipe: Whip up this winter quiche
Try this spinach and shallot quiche recipe at home
It is always comforting for me to have locally grown, leafy greens available in the Midwest in the winter. I had plans to brighten up a gloomy winter morning by making a quiche, and a stop at the local winter farmers’ market was the starting point. Fresh spinach was the first ingredient that found its way into my market bag. Shallots were another addition since they go well in many savory recipes. Once I got home, I found the dried oregano left over from last summer’s garden. This recipe has some shortcuts that mean you will have more time to enjoy a glowing fire inside or winter sports outside. And the fresh spinach in this recipe is such a timesaver–using frozen spinach always feels like a tedious task. Thawing and squeezing out the excess moisture has never appealed to me; chopping up the fresh spinach to add to the recipe takes no time. Here’s to bright February days with an easy and delicious quiche on your table.
1/3 cup thinly sliced shallots
1 tsp. olive oil
1 tsp. white balsamic vinegar
4 large eggs (plus one egg lightly whisked with 1 tbsp. water for egg wash)
1 1/2 cups half and half
1 tsp. dried oregano
1/2 tsp. salt
1 prepared pie crust
1 oz. prosciutto, sliced into thin strips
1 cup packed fresh spinach leaves, sliced into 1/4-inch strips
2/3 cup grated Monterey jack cheese
Preheat oven to 400 degrees.
Place sliced shallots in a small frying pan with 1 tsp. oil and saute 3-4 minutes, until they just begin to brown.
Remove from heat and transfer to a small bowl. Add 1 tsp. of vinegar and set aside.
In a medium-sized bowl, beat together eggs, half and half, oregano and salt.
Place prepared pie crust on a rimmed baking sheet. Distribute the ingredients evenly into the pie crust in this order: prosciutto, shallots, spinach and cheese. Pour egg mixture over the filling. Brush rim of crust with the egg wash. Cover the rim of the crust with aluminum foil to make sure it doesn’t overbake.
Bake for 10 minutes and then turn down the oven to 375 degrees and cook for another 20-25 minutes. The quiche is done when lightly brown on top and set in the middle. Allow to cool for 10 minutes before serving.
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