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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.

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.

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