- 3 Ounces prosciutto
- 4 pasture-raised eggs
- 1 pie crust
- 4 Ounces arugula
- 1 lemon
- 5 Ounces baby spinach
- 1/2 Pound sugar snap peas
- 0.7 Ounce Grana Padano cheese
- 1/4 Cup sliced roasted almonds
- 1 Cup biscuit mix
- 4 Tablespoons creme fraiche
- 1/2 Cup part-skim Ricotta cheese
- 2 Tablespoons fig spread
- 2 Tablespoons fromage blanc
- 4 Ounces Fontina cheese
Preheat the oven to 425°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; cut the peas into 1/2-inch pieces. Quarter and deseed the lemon. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. Remove the plastic lining between the slices of prosciutto. Place the ricotta in a bowl; drizzle with olive oil and season with salt and pepper.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snap pea pieces; season with salt and pepper. Cook, stirring, occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.
In a large bowl, combine the eggs and fromage blanc; season with salt and pepper. Whisk until smooth. Add the cooked vegetables and grated fontina; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust. Bake 24 to 26 minutes, or until the filling is set and cooked through. Remove from the oven.
Meanwhile, lightly oil a sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 1/4 cup of water; season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 4 equal-sized dollops; place on the oiled sheet pan. Bake 16 to 18 minutes, or until the biscuits are set and cooked through. Remove from the oven. When cool enough to handle, halve crosswise.
Meanwhile, in a large bowl, combine the juice of all 4 lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula, almonds, and grated Grana Padano. Toss to combine. Taste, then season with salt and pepper if desired. Evenly divide the fig jam, seasoned ricotta, and prosciutto between the halved biscuits. Serve the baked quiche with the prosciutto-fig biscuits and arugula salad.