I love winter greens and I recently found some great fresh spinach that looked like a cross between baby and regular spinach. It was so tender and delicious I thought I would use it in a quiche. I make a lot of different variations on this recipe, sometimes I use swiss chard or kale but spinach works best to get that nice green coloring. And the crisp prosciutto gives little bites of salty goodness. - singing_baker

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