BLT Quiche with Riverbench Estate Chardonnay

This quiche makes a light and tasty supper or brunch when served with a green salad. This trio of arugula, prosciutto, and cherry tomatoes is delicious, but you can alter the ingredients and get creative, just keep the base the same! Your own flavor combinations will keep your friends impressed all summer long. Either way, the eggs, cream, and cheese make an excellent match with our Estate Chardonnay.
• Frozen pie crust
• ½ cup cherry or grape tomatoes, halved
• 4 slices prosciutto, chopped
• A handful fresh arugula, trimmed
• 1 tbsp. fresh thyme leaves
• 2 tbsp. chopped fresh oregano
• 3 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh parsley
• Salt and pepper
• ½ cup gruyere cheese, grated
• 2 eggs
• ½ cup half and half

Preheat the oven to 400 degrees. Poke holes in the bottom of the pie crust with a fork. Bake for 8 minutes or until golden. Cool slightly. In the meantime, beat the eggs with the half and half until fully incorporated.
Sprinkle half of the herbs on the bottom of the pie crust. Top with tomatoes and prosciutto. Slowly pour the egg mixture over top, allowing it to seep into the other ingredients. Top with the rest of the herbs and the grated cheese.
Bake for about 17 minutes or until set. You might need to cover the crust with tinfoil to prevent burning. The quiche can be refrigerated for a few days; in fact, it’s even better if you make it the day before!
Other fun variations: broccoli and cheddar, chopped tri-tip with tomatillo salsa, crab with chopped spinach, shrimp and corn with chopped poblanos, sausage and tomato