Prosciutto and Smoked Gruyere Quiche

My poor little sous-chef and food critic, Madelyn, has a nasty case of the flu. So far, she has missed two days of school and will definitely not be returning tomorrow. Because she is so sick, I know that the next few days will be crazy and that I will not be able to keep my beloved schedule. So, a quiche is perfect since it can be eaten for breakfast, lunch or dinner. While my little angel was sleeping on the couch at 2:00 in the afternoon, I whipped up this quiche. It's really quiche Lorraine, except I used prosciutto instead of bacon.

Ingredients:

• 1 pre-baked pie crust
• 1 tbsp vegetable oil
  
• 1 tbsp butter
• 1/3 c onion, minced
  
• 1 clove garlic, minced
  
• 4 large eggs
• 1 1/2 c half and half
  
• 1/3 c prosciutto, chopped
  
• 6 oz apple smoked gruyere cheese, shredded (or any kind of grueyere or swiss)
• Pinch of nutmeg
  
• Salt, to taste
• Pepper, to taste

Directions:

• Preheat oven to 375 degrees.
  
• Heat the oil and butter over medium heat in a skillet. Add the onions and cook until tender. Add the garlic, stirring for one minute. Remove from heat and set aside.
  
• In a medium bowl, whisk together the eggs and half and half.

• Stir in the cooked onion, prosciutto and cheese. Season with nutmeg, salt and pepper.
  
• Pour the mixture into the prepared pie crust.
• Bake for 30 to 40 minutes, until golden and a toothpick comes out clean. Don't forget to cover those pie crust edges, so they don't burn!
  
• Allow it to cool for 15 minutes before serving.
  
• Enjoy!