Springtime Green Eggs and Ham – Asparagus, Green Pea, and Goat Cheese Quiche in Prosciutto Cups

In Dr. Seuss’ classic tale, Sam-I-Am’s preparation of green eggs and ham is not the most appetizing to say the least. With persistence, he tries to make his friend sample his strangely colored eggs, knowing that he will love them once he tastes them. His friend resists at first, but after much convincing, he tries and actually enjoys the dish. With the “Don’t knock it until you try it” moral of this story being all well and good, I think that Sam-I-Am maybe needed to spice things up a little in order to sidestep his unrelenting questioning. My take on this fictional fare involves lots of springtime vegetables, goat cheese, and prosciutto. Thankfully, I did not have to chase my husband all around the house, car, train, and boat or introduce woodland creatures into the equation to make him try my version of green eggs and ham. This quick and fun dish makes for an appetizing addition to your Easter brunch!




Springtime Green Eggs and Ham

Ingredients
Yield – one ramekin

3 slices prosciutto, fat trimmed
1 egg
1 egg white
Crumbled goat cheese
2 spears asparagus, chopped
1/3 cup green peas
Pepper

Method

Preheat oven to 425 degrees. Coat ramekin with cooking spray and then line with slices of prosciutto to form a cup at the bottom. Make the prosciutto edges overflow a bit so that they can get crisp and browned.

Whisk the eggs until smooth, and then crumble in goat cheese. Blanch the chopped asparagus and peas and add to the beaten eggs once cooled. Season only with pepper since prosciutto is usually very salty.

Pour the mixture into the prosciutto-lined ramekin. Bake for 20 minutes, or until the egg has set. If using cupcake tins, reduce the amount of prosciutto and cooking time.