Sunday Brunch: Basil & Prosciutto Quiche

step up to the plate

There is no place like home. I am back from 2 weeks of family time in Boston and Denver. The trip began with surgery to reattach a nerve in my hand due to an infamous avocado incident a couple months back.

green monster

The usual vacation indulgence paired with doctor's order of no movement for 2 weeks has lead me to hit the reset button early. While most people exchange willpower and moderation for indulgence and eggnog this time of year, I have decided to step up to the plate and fight the sugary temptation now. Hey, if I can get through the holidays healthy, I can pretty much do anything. Tis the season.

My niece Amelia turns uno

Thurk/Dutton Boston Family Love

The most satisfying thing about reseting is finding inspiration in the kitchen and sharing every last bite with long lost friends. What better time to do this than Sunday bunch?

SUNDAY BASIL & PROSCIUTTO QUICHE

[The tools]

food processor

spatula

knife

cutting board

9x11 baking dish, greased

small bowl

skillet

tongs

large mixing bowl

cooking by color

[The goodies]

4 C almond flour

6TBSP butta (i used Irish)+more to grease pan

1/2 C water (more or less, enough to bring together)

1/2 C sunflower seeds

salt

16 eggs

1/2 cream

extra virgin olive oil

1 med yellow onion, diced

2-3oz prosciutto, chopped

small packed fresh basil, whole

1/3C chopped green chilies

5-6 purple potatoes, sliced thinly

My favorite

[The know how]

1. almond flour into processor

2. add butter and pulse until combined

3. add sunflower seeds & salt to taste

4. with processor running, add water until dough comes together

5. press evenly into bottom of greased baking dish

6. place in fridge until needed

7. heat skillet on med and add onion

8. cook until translucent and tender, 10 min or so

9. pour into a bowl and reserve

10. add a bit more oil to pan & flash fry potatoes

11. remove from heat

12. beat eggs and cream in a mixing bowl until mixed+salt/pepper

13. spread onion and chilies over top of almond flour crust

14. pour the egg mix into baking dish

15. line the rim with potato slices (acts as part of crust)

16. evenly place prosciutto & basil on top of egg mix

17. Bake at 350 degrees until cooked through (apx. 45 min)

MAKES 12 squares

Served with bacon and berries

Oh and don't forget the coffee!