This Vegetable Prosciutto Quiche is a great way to have breakfast for dinner. The freshness of asparagus, the sweeter, milder onion flavor of leeks combined with prosciutto's slightly salty taste and gooey Gruyere cheese, set into a phyllo crust, make this a veritable feast for the palate.
1leek,white & light green parts only, washed & roughly chopped
½largeVidalia onion,chopped
3clovesgarlic,minced
3oz.prosciutto,chopped
2teaspoonsolive oil
½lb.asparagus tips,about 1" long
5eggsbeaten
1cupfat-free half & half
½cupplain Greek yogurt
2teaspoonsrosemary
1teaspoonsalt
1teaspoonblack pepper
1 ½cupsgruyere cheese,grated
Butter,melted
Instructions
Preheat oven to 350 degrees.
Allow 3-6 sheets of phyllo to thaw then cover with damp towel and set aside.
Place the leek, onion and garlic in a chopper and pulse to chop lightly or chop on a cutting board.
In a large skillet, cook prosciutto until crispy and brown.
Add olive oil to pan and cook leek, onion, garlic and asparagus until soft, about 5 minutes.
In the Ninja pitcher (or a large bowl), combine remaining ingredients except for butter and blend on 2 until smooth. Add prosciutto-vegetable mixture and mix well. Set aside.
In a 9" deep pie plate, lay several phyllo sheets to cover bottom and sides. As you place each layer down brush on a little butter. Add several more phyllo sheets making sure entire bottom and sides of pie plate are covered. Finish by brushing again with a little butter.
Pour prosciutto-vegetable- egg mixture in pie plate. Bake 50-60 minutes until quiche is set and browned.