Easter Egg Quiche

In my last post Cardamom is the New Vanilla, I shared that few times a year I take a trip to visit my father who lives just outside the city of Asheville, North Carolina.  I enjoy these visits because my father lives in the mountains where it is quiet and serene, a place away from the hustle and bustle of busy life. A place where you can see countless stars at night because it is not polluted by the city lights. 

On my last visit in December, my father took my son and I to meet Irma and Glenn. Irma and Glenn own a farm with goats, chickens, cows, donkeys, cats, and dogs. Their farm is at an elevation between 2000-2100 feet with the sound of the French Broad River below. We spent the afternoon feeding the animals and touring the land.

I also met Irma's friend Sharon who also has chickens. Sharon's chickens lay the most colorful eggs. They are called Easter eggs because of the various colors and hues. I was able to bring home two dozen of these beauties wearing shades of pink, blue, green and peach. 

So on my ride back home, I contemplated about what creative way to use these eggs.  I occasionally make quiche as an easy weeknight dinner, so I decided that was what I was going to do with some of the eggs. If you have never had farm fresh eggs, I am here to tell you that there is nothing like it. The flavor is so light and creamy in comparison to it store bought counterparts. 

So I went to the store and purchased what I would need to complete the quiche. A quiche is simply eggs, cheese, veggies and a protein of your choice baked in a pie crust. I chose spinach, prosciutto, sun-dried tomatoes, and Gruyere cheese for my ingredients. I do not make my own pie crust (I know shocking). I purchase a frozen crust to save time.  To make the quiche, you simply place the ingredients in the pie crust, pour over the eggs, and bake. Tip: A crisp Riesling wine pairs well with quiche.

Spinach, Sun-dried Tomato, and Prosciutto Quiche

Ingredients

Frozen Pie Crust
4 Farm Fresh Eggs
1 cup of fresh spinach leaves
​1 cup grated Gruyere Cheese
​3 slices of Prosciutto, coarsely chopped
​1/4 cup Sun-Dried Tomatoes, coarsely chopped
1/4 cup milk
​1 Tablespoon flour

​Preheat oven to 400 degrees. Layer spinach, prosciutto, tomatoes and cheese in the pie crust. Make sure the ingredients are spread evenly.  In a bowl, beat eggs, milk, and flour together.  Pour over the ingredients. The eggs will appear shallow and may not look like enough, but trust me it is. Bake the pie in the preheated oven for 25-30 minutes or until the center in set. Serve and enjoy.