I love spinach, fresh is my favorite. Sure, frozen is great in a pinch but I prefer to avoid that defrosting and squeezing part. Fresh spinach at the farmers' market and a upcoming party got me thinking that maybe I can get fresh into a quiche without it becoming a watery mess. I think this recipe accomplishes that and a lot more with flavor help from shallots, prosciutto and a touch of white balsamic vinegar.

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