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Red Pepper and Prosciutto with Arugula Quiche 2 March, 2016 | One-Dish Meal, Breakfast, Main Dishes

A brunch favorite with a twist! This divine dish can be served for any meal of the day.

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  • 1 cup shallots, minced
  • 1/4 cup red pepper, diced
  • 1 Tablespoon butter
  • 1 cup Prima Donna Blue, crumbled
  • 1 - 9” pie shell
  • 1 cup half and half
  • 4 eggs
  • ¼ teaspoon dried basil
  • 4 oz Prosciutto, cut into strips
  • 2 oz arugula
  • Pinch of salt and freshly ground pepper, to taste


Sauté shallots and red pepper in butter until soft. Combine eggs, basil, salt and pepper, whisk well in medium sized bowl and set aside. Layer ½ of cheese in pie shell. Spread well drained vegetables evenly over the cheese. Top with remaining cheese. Pour egg mixture over cheese. Place in pre-heated 450°F oven. In 15 minutes turn oven down to 350°F and continue to bake until firm about ½ hour. Serve warm, garnished with arugula and prosciutto over top of quiche slice.

Recipe Notes

Over the top swap - Prima Donna Blue for Sharfe Maxx.

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