Prosciutto and Spinach Torta
Notes: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve. This bright green quichelike torta was inspired by a creation from Antonia Allegra of St. Helena.
- Servings: 6
Source: Sunset Magazine
Ingredients
- About 2 quarts spinach leaves, rinsed and drained
- coarsely chopped green onions
- large eggs
- half-and-half
- grated parmesan cheese
- tablespoons all-purpose flour
- teaspoon ground nutmeg
- About 1/4 teaspoon salt
- teaspoon pepper
- to 5 ounces thin-sliced prosciutto
- refrigerated pastry for a single-crust 9-inch pie , at room temperature