Spinach Quiche

serves 10     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 egg     2 eggs     4 eggs     5 eggs     7 eggs     8 eggs     10 eggs     11 eggs     13 eggs     14 eggs     15 eggs     16 eggs     17 eggs     19 eggs     20 eggs     21 eggs     22 eggs     23 eggs     25 eggs     26 eggs     27 eggs     28 eggs     29 eggs

• Ingredients
• prosciutto
• olive oil
• 6 eggs
• pepper
• whole milk
• salt
• spinach
• garlic
• sharp cheddar
• Recipe
• The secret to this recipe lies in reducing the spinach to keep the quiche from being watery, and heating the crust so that a thin layer of the egg cooks quickly, forming a moisture barrier that keeps the crust flaky.
• Prepare two pie crusts per dozen eggs and set aside.
• In a large frying pan, cook over medium low heat for 10 minutes:
• ¹/₄ cup prosciutto, chopped
• 1 tbsp olive oil (15g)
• Reserving one egg white out of six to glaze the pie crust, in a large bowl combine:
• 6 eggs, beaten
• ¹/₂ tsp pepper
• ¹/₂ cup whole milk
• Add and cook until reduced, about 10-15 minutes:
• ¹/₄ tsp salt
• 2 cups spinach
• ¹/₂ tsp garlic
• Meanwhile, brush the pie crusts with egg white and bake in the oven for 10 minutes to dry.
• When the spinach mix is ready, add to the eggs along with:
• ¹/₂ cup sharp cheddar, shredded
• Mix thoroughly and pour into the hot pie crust. Cook for 25-35 minutes or until the top is lightly browned.