You can find the ice cream recipe here.
Spinach, Prosciutto, and Sun-dried Tomato Quiche
1 cup of washed fresh spinach leaves
4 slices of prosciutto roughly chopped
1/4 roughly chopped sun-dried tomatoes
1 cup of grated Gruyere cheese
4 farm fresh eggs
1/4 cup of milk
1 tablespoon of flour
1 frozen pie crust in shell
salt and pepper to taste
Preheat oven to 400 degrees.
Whisk eggs, milk, flour, salt and pepper together in a bowl until combined. Set aside. Fill pie crust with prosciutto, tomatoes and spinach making sure to spread them evenly. Sprinkle the cheese on top of the meat and veggies. Next, pour the egg mixture over all the ingredients. The amount of eggs may appear shallow but trust me it is enough. Bake for 35-40 minutes until the eggs are set and the top is golden. If the quiche browns to soon, cover with foil and bake until set.
Tip: Pairs well with Riesling.