Prosciutto, spinach and onion quiche, created by the Hangry Foodasaurus

I love using my grandma's pie pan when I make quiche!

Yummy prosciutto on top.

Looks especially delectable on a Frog Hill Pottery plate.

This is my first attempt a posting a recipe, so we'll see how it goes!

Ingredients:

-3 free range eggs

-1/2 cup plain organic yogurt

-1/2 cup organic milk

-Approximately 1 cup cheese, shredded (I usually mix a few varieties like parmesan, fontina, cheddar, gouda for example)

-Splash of extra virgin olive oil 

- 1-2 cups organic baby spinach

-1/2 large organic onion (any type) or shallot, chopped

-A few strips of prosciutto, diced and a few extra decorative slices for the top

-Black pepper, kosher sea salt to taste, chili pepper flakes for the top (you may not want a lot of salt because of the cheese and meat)

-Pre-made pie crust (you can use a frozen one or the kind that you thaw and roll out or if you're super-ambitious you can make your own!)

How to:

-Prepare pie crust in pie pan

-Preheat oven to 350 degrees F

-Add a little oil to small skillet and lightly brown chopped prosciutto.  Set aside.

-Saute chopped onions and baby spinach in same skillet until spinach wilted.  

-Meanwhile, beat eggs and add milk and yogurt and seasonings to egg mixture

-Shred cheeses and add most of them to the egg mixture.  Reserve some for sprinkling on top

-Add prosciutto to egg mixture

-Spread layer of spinach and onion along bottom of pie crust

-Pour egg mixture all over veggies.  It's OK if a little bit is poking out, but try to spread it around so all is covered.  Add another egg if needed depending on pan size.  Sprinkle with extra cheese, black pepper and chili flakes

-Bake at 350 for 35-45 minutes.  Crank up the heat to 425 degrees F

-Remove from oven and add strips of decorative prosciutto on top of the quiche

-Continue to bake another 15-20 minutes until top browns, prosciutto gets crispier and it is no longer jiggly in the center

-Allow to cool for 10-15 minutes before cutting and serving

I love making quiche because there are so many ways to mix it up and have something uniquely different every time.