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This recipe is by Tawna Parlocha Cimmet:
I have very fond memories of cooking for my father dating back to when I was only 6 years old. Back then I cooked by light bulb. Yes, I used my trusty Easy-Bake Oven to cook up some tasty treats for my Dad…pizzas, brownies, and my favorite, chocolate cake. Through it all, Dad endured. He always ate everything I whipped up with a smile and words of encouragement.
My Dad and I still cook together, compare notes and share ideas. Soon, we are going to try our hand at fresh foie gras. We’ll keep you posted.
Here is one of my latest endeavors that my whole family enjoys. It’s simple, elegant and delicious:
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Proscuitto, Mushroom and Spinach Quiche
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by Tawna Parlocha Cimmet
Serves 6
1-9" French pasty crust or pie crust
1 Lb proscuitto (have your vendor slice it about 1/8" thick; domestic works fine with this dish)
1 large shallot, chopped
10 med. Mushrooms, sliced
1 tsp salt
freshly ground pepper
1/4 C white wine or vermouth
2 C fresh spinach
1 tsp oregano
1 tsp thyme
1 tsp basil
freshly ground nutmeg
1 C Danish Fontina cheese, shredded
3 eggs
1 C whipping cream or half ‘n half
Preheat oven to 400º.
Dice proscuitto. Saute in pan for about 2 minutes, stirring frequently to break up pieces. Remove from pan and set aside. Add shallots and mushrooms, salt and pepper to pan and toss. Cook for about 3 minutes on medium heat. Add white wine and allow to boil and reduce to about 2 tablespoons of liquid. Add fresh spinach and cook until spinach is wilted. Remove pan from heat and add the oregano, thyme, basil and a pinch of freshly ground nutmeg. Mix well. Add proscuitto and mix again. Let cool.
Meanwhile, press the French pastry crust into pastry pan or pie pan. Grate Fontina cheese and set aside. Mix 1 C of whipping cream of half N half with 3 eggs.
Putting the quiche together:
Put half of the cooled proscuitto mixture into the pasty crust sprinkle half of the cheese and pour in half of the liquid. Repeat for second half of ingredients.
Baking the quiche:
Place quiche on cookie sheet to catch any spills. Bake at 400º for 10 minutes. Reduce heat to 350º and bake for an additional 25-30 minutes or until top begins to brown.
Remove from heat and let cool. Serve at room temperature or slightly warmer. You can also make it ahead of time, keep refrigerated and reheat at 350º for about 20-25 minutes.
Enjoy!
An EAT IT! recipe from www.jazzwithbobparlocha.com
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