Pass the Prosciutto: Parma Ham & Veggie Quiche with Potato Crust
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The thin shreds of prosciutto add a light saltiness to the quiche and a rich flavor that complement a wide variety of veggies.
Ingredients
  • 1½ cups egg white (or 8 eggs)
  • 2 whole eggs
  • ½ cup feta
  • ½ milk
  • ¾ tsp paprika, divided
  • ¾ tsp garlic powder, divided
  • Dash of salt
  • Dash of pepper
  • 1 large Russet potato, peeled and grated
  • 1 red bell pepper, chopped
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ -1 cup chopped leek
  • ½ cup shreds of Prosciutto di Parma
  • ½ cup chopped spinach
Instructions
  1. Press the grated potato in paper towels to remove excess water.
  2. Dump the grated potato into a glass pie pan and toss with a splash of olive oil, dash of salt and pepper, garlic powder and paprika.
  3. Firmly press the grated potato mixture into the bottom and up the sides of the pan, to form the crust. (Or into greased muffin liners or individual oven-safe ramekins.)
  4. Bake the potato crust at 375 degrees for 15-20 minutes until it is starting to brown.
  5. In a bowl, mix the eggs, milk feta and seasoning (dash each of salt & pepper, ¼ tsp garlic powder and ¼ tsp paprika).
  6. In a large pan coated with olive oil, sauté the bell pepper, garlic, onion and leek over medium high heat for 5 minutes.
  7. Add a dash of salt and pepper, and ¼ tsp garlic powder and ¼ tsp paprika and continue sautéing for several minutes more to bring out the flavors of the seasoning.
  8. Just before the sautéed mixture starts to stick to the pan, remove it from the heat.
  9. Stir the spinach, ham and sautéed mix into the eggs.
  10. Pour the egg mixture into the baked potato crust and bake the quiche at 375 degrees for 30-40 minutes, until the top is golden and the center is set. Individual quiches will cook for a shorter time, depending on the size. (The egg mixture should not jiggle around - the liquid should be set - and a knife inserted should come out fairly clean.)
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/pass-the-prosciutto-parma-ham-veggie-quiche-with-potato-crust/