Prosciutto & Spring Greens Crustless Quiche

A farmers market take on the classic "ham and cheese" quiche.

  • 5 Duck Eggs
  • 1 C Spring Mix (roughly chopped)
  • 1 C Scallions (thinly sliced)
  • 1 clove Garlic (minced)
  • 1 C Prosciutto (chopped)
  • ½ C Milk
  • 2 C Gruyere (grated)
  • ½ C Romano Cheese (grated)
  • 1 T Butter
  1. Preheat the oven to 375°

  2. In a large saucepan on medium heat, melt butter and sauté scallions and garlic for 5 minutes, until aromatic and softened
  3. Add spring mix and prosciutto to saucepan, and cook for additional 3 minutes
  4. Beat together eggs, milk, and cheese in a mixing bowl
  5. Mix together vegetables and egg mixture
  6. Pour into oiled pie pan
  7. Bake for 35-40 minutes, test for doneness by inserting a toothpick in the center

 

This quiche is a great make-ahead breakfast, as well as being a nice way to use up any extra salad greens at the end of the week.  

We get our milk from a local farm, Crescent Ridge Dairy. If you’re in the greater Boston area, I definitely recommend checking them out for that old-style “milkman” experience!

Radish & Arugula Quiche

An easy, delicious quiche that tastes like early spring!

  • 1 Pie Crust, frozen
  • 6 Radishes (thinly sliced)
  • 2 C Arugula (fresh, chopped)
  • 6 Duck Eggs
  • ¼ C Milk
  • ½ C Feta Cheese
  • 2 T Cream Cheese
  • 1 T Herbes de Provence Seasoning
  1. Preheat oven to 375°F

  2. Set aside ¼C feta cheese, and a few pieces of arugula and radish, for garnish

  3. In a large saucepan, melt butter and sauté radish and arugula for 8 minutes and remove from heat

  4. Beat together eggs, milk, cream cheese, feta cheese, and herbes de provence

  5. Mix together vegetables and egg mixture

  6. Pour into frozen pie crust

  7. Top with remaining feta, arugula, and radish

  8. Bake for 35-40 minutes

  9. Test for doneness by inserting a toothpick in the center