Quiche is my favorite dish to serve for a brunch get together. Not only is it easy to make, but it also can be made a day ahead if you are tight on oven space or time on the day of your event. This recipe includes fresh spinach, I have made many a quiche using frozen spinach and decided to give fresh a try since the added steps of defrosting and squeezing dry the frozen spinach was not something I looked forward to doing each time. I was a little concerned about the spinach releasing too much moisture in the cooking process, but I am happy to report that was not the case with this recipe! Shallots and spinach seems to be a favorite combination of mine lately so it felt like a natural next step to try them out in a quiche and I was not disappointed.

Fresh Spinach & Shallot Quiche

by Inspired by the Seasons

1 c packed fresh spinach, cut into 1/4" strips
1/3 c chopped shallot
2/3 c grated monterey jack cheese
1 1/2 c half & half
1 tsp oregano
1/2 tsp salt
1 tsp olive oil
1 tsp white balsamic vinegar
4 large eggs
1 oz prosciutto sliced into thin strips
1 prepared pie crust

Preheat oven to 400 degrees

Place shallots in a small frying pan with 1 tsp oil and saute 3-4 minutes, until just starting to brown. Remove from heat and transfer to a small bowl and add 1 tsp white balsamic vinegar. Set aside.

In a medium bowl beat together eggs, half & half, oregano and salt.

Into prepared pie crust, add shallots, prosciutto, spinach and cheese. Pour egg mixture over the filling and put in oven. Place quiche on a rimmed cookie sheet for ease of cleaning and 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 before serving.

This was featured in the February 2017 issue of Madison Magazine!