A whimsical quiche reminiscent of a spring walk through the forest! This quiche brings together eggs gathered from my girls, spinach frozen from the summer garden, and gouda (my fave), all tucked into a buttery pie crust. This quiche is topped with edible winter garden flowers, pie scrap mushrooms, and prosciutto roses. Recipe below! Ingredients 1 pie crust (homemade or store-bought) 6 large eggs ½ cup heavy cream / tsp salt Black pepper, to taste 1 wedge of A Dutch Masterpiece Gouda, shredded (rind removed) 2(10oz) boxes frozen spinach, thawed & moisture squeezed out Optional Decorations: Pie crust scrap mushrooms (pie scraps, food coloring, sesame seeds) Prosciutto roses Edible flowers (pansies) Instructions Preheat oven to 400°F. Place your pie crust in a 9” pie plate, trim excess, and set scraps aside. 2 In a large bowl, whisk together eggs, heavy cream, salt, and black pepper. Stir in Gouda and spinach. Pour mixture into the unbaked pie crust and bake for 30-35 minutes, until jus...