Quiche with Cotswold, prosciutto, and spinach

A gourmet breakfast!

Quiche with Cotswold, prosciutto, and spinach

Ingredients (serves 4):

1 Pillsbury pie crust
1 tbsp olive oil
1 garlic clove, minced
1/2 cup fresh spinach, stems removed
7 eggs
1/4 cup heavy cream
1 cup Cotswold cheese, shredded
4 slices prosciutto

1. Roll out the Pillsbury pie crust into a round baking dish. Preheat the oven to 400°.
2. In a sauté pan, heat the olive oil over medium heat. Add garlic, then spinach. Heat until the spinach is wilted, then dry with a paper towel to remove moisture.
3. In a large bowl, crack the eggs and add the heavy cream. Whisk together. Shred the Cotswold cheese into the bowl, and whisk it in, too.
4. Spread the garlic and spinach mixture over the pie crust, then pour the egg and cheese mixture over that.
5. Top the quiche with prosciutto slices pushing them into the egg mixture.
6. Heat in the oven for 30 minutes. Let it settle for a couple of minutes, then cut, and serve.

(I only put prosciutto on a bit of this since my other half is a vegetarian of sorts. I happily ate all the prosciutto.)