Mushroom and Prosciutto Quiche
Perfect way to use up leftover veggies, and great to bring for lunches. I tried to make this “light” but with the prosciutto it’s still a really rich flavor. Use any veggies you have, but don’t try to add too many different things or it won’t have any distinct flavor.
Ingredients:
- 1 sheet frozen shortcrust pastry, thawed
- 5 slices of prosciutto, diced
- 8-10 button mushrooms or baby portabellos, cut in half
- 1 scallion, sliced
- 1/4 chopped basil
- 4 eggs
- 3/4 cup skim milk
- 1 cup light ricotta
- Salt and pepper
Line a pie plate with the pastry and poke some holes in it with a fork on the bottom and sides. Beat the eggs and milk, and fill the pastry. Pop in the veggies, then the cheese, then the basil, and bake at 200C / 375F for 30-40 minutes until golden. A good way to tell if it’s done is to shake the pan slightly, if it’s not very wobbly it’s good to go.
