Prosciutto, Leek and Red Quinoa Lasagna with Goat Cheese and Fresh Thyme

It’s been a crazy August, let me tell you.  The good crazy, filled with sun, beautiful scenery, lots of family time, multiple celebrations of love and new beginnings and a new home (!!!).   Still, after nearly a month on the road, I’m more than ready to be home and back into a normal routine.  Part of that normal routine means visiting with you all more than once every two weeks!

You better believe that after a record stint of restaurant dining, I have some great recipes on tap!  Expect lots of healthy recipes in the coming weeks, since after three weeks of fatty restaurant food I don’t quite fit in my pants (really) and I can’t afford to replace my wardrobe and pay a mortgage.  But I promise that I won’t post anything that hasn’t won the approval of my fried chicken lovin’ live-in taster.

I think said taster was skeptical about my infiltrating his favorite dish with a hard to pronounce grain often found in the health food section, but he’s learned to trust my experiments.  We were both pleasantly surprised with the result… a well-spiced quiche-like dish with more texture and less cholesterol.  For those of you who don’t eat red meat, the prosciutto could be replaced with turkey bacon.  My favorite is from Trader Joe’s.  (Mom, what I’m saying is that you should probably go to Trader Joe’s, get some turkey bacon, and make this… you and Matt would love it.)

Prosciutto, Leek and Red Quinoa Lasagna with Goat Cheese and Fresh Thyme

From The Talking Kitchen

Ingredients:

• 5 slices prosciutto
• 1 leek
• 3 oz. goat cheese
• 4 eggs
• 1/2 c. half and half
• 1 Tbsp fresh thyme
• Salt & Pepper, to taste
• 1 Tbsp extra virgin olive oil
• 1 c. dry quinoa
• 2 cloves garlic
• 1/4 c. Parmesan cheese

To Prepare:

1. Heat 2 tsp extra virgin olive oil on low in a medium saucepan.  Add 2 cloves chopped fresh garlic, sauté for about a minute and then add 2 cups of water and quinoa.  Bring to a boil, then cover and reduce heat and let simmer for about 20 minutes.
2. Remove top and end of the leek, slice in half and cut into little half moons. Place in a large bowl of cold water and separate half moons, let sit for a few minutes and the grit will fall to the bottom of the bowl.
3. Roll up prosciutto one piece at a time and slice into small pieces.  In small pan heat 1/2 T olive oil over medium heat and add prosciutto. Cook a few minutes, until most pieces are crisp. Remove to small bowl and let cool.
4. Skim the leeks off the top of the water bowl with a slotted spoon, drain the excess water and add to saucepan used for prosciutto (do this off of the heat).  Return to heat and saute leeks for a few minutes, then remove from saucepan and let cool.
5. Meanwhile, in a large bowl combine eggs, half and half, goat cheese, thyme, pepper, salt and cooled prosciutto.
6. Combine leaks with cooked quinoa.  Pour mixture into a greased 8×8 casserole dish.   Pour egg mixture over top.
7. Bake at 350 degrees for about 35 minutes.  Add the parmesan cheese and bake for an additional 10-20 minutes until golden.

Serves Four

Johanna