Proccuito/ Pesto Quiche:

1 refrigerated pie crust, softened as directed on box
2 cups shredded provolone cheese
3 Tbsp refrigerated pesto
1/4 cup grated parmesan cheese
2 thin slices prosciutto, diced
1/2 cup canned artichokes in water, drained, finely chopped
1/2 cup chopped red bell pepper
5 eggs
1 1/2 cups milk
Dash of hot sauce
Salt and pepper to taste

Heat oven to 425 degrees. Make pie crust as directed on box using 9-inch glass pie plate. Bake 7 minutes. Remove crust from oven; sprinkle 1 cup of the provolone cheese over the bottom of the crust.

In a small bowl, mix pesto and parmesan cheese until smooth. Carefully spread over provolone cheese. Top with prosciutto, artichokes, bell pepper, and the remaining provolone cheese. In large bowl with wire whisk, beat eggs, milk, hot sauce and salt and pepper until well blended. Pour over cheese.

Bake 7 minutes. Reduce oven temperature to 325 degrees; bake 15 minutes. Cover edges of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 mintues before serving.

Breakfast Quiche:

1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of ham, diced
1 can of whole green chiles, diced
2 small tomatoes, diced
1 green onion, sliced
1/4 cup of cotija cheese
8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

375 degrees. Spray a pie pan w/ cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.


Heat EVOO add the onions and season with salt. Saute onions for 10 minutes or until golden brown and tender.

Sprinkle caramelized onion, green chile, diced tomato, and cotija cheese on top of the potatoes.

Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and ham.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.