A few times a year, I take a trip just outside Ashville to visit my father. The location is beautiful, surrounded by mountain views and endless starry nights unpolluted by the lights of the city. When I visit here, I feel unplugged from the hustle of everyday life.
On my most recent visit, my father took my son and I to meet Irma and Glenn. Irma and Glenn own a farm at an elevation between 2000-2100 miles above sea level. Their property is surrounded by the French Broad River roaring below. We spent the day touring the property, feeding the goats and chickens, and checking out the donkeys, dogs and cats.
We also met Sharon, who also raises chickens. Sharon's chickens lay the most colorful eggs. I received some of these eggs to take home. If you have never tasted a farm fresh egg, I encourage you to try it. The flavor is so delicate and creamy compared to its store bought counterpart.
On my way home, I brainstormed about the best ways to use these beautiful eggs. I decided to make a quiche with some of the eggs and homemade ice cream with the rest. Quiche is simply eggs, milk, cheese, veggies and protein of your choice baked in a pie crust until golden brown and delicious. I decided to use sundried tomatoes, spinach, gruyere cheese and prosciutto.
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.
Let the quiche cool for about 10 minutes. Cut the quiche into slices, serve and enjoy. Serves 3-4 servings. This recipe is easily doubled for larger families.
Tip: Pairs well with Riesling.
Photo Courtesy of Carla Lawrence Photography
Hello my name is Pauline. I am an adventurous foodie and cake artist. Please enjoy my blog full of recipes, travel adventures and local and not so local food spots.
CONNECT WITH US