Claire absolutely loves prosciutto, so when we sat down to dream up a new recipe together, we knew it had to take center stage. Quiche always makes for a lovely entrée, but shrinking it down into mini form turned out to be the real win — it lets everyone serve themselves two or three, depending on how hungry they are. These prosciutto and sun-dried tomato mini quiches were an instant hit at our table, especially with Claire’s younger brother, William, who may have eaten more than his fair share!
Servings: 6
Equipment
- standard muffin tin
Ingredients
- 2 Pillsbury pie crusts in the box, rolled pie crusts
- 1 tsp olive oil
- 6 slices prosciutto
- 1/4 cup green onion chopped
- 2 slices jarred roasted red pepper chopped
- 1/4 cup sun-dried tomatoes chopped
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp fresh chives chopped
- 1/4 cup grated parmesan
- 1/2 cup grated mozzerlla
- 1/4 tsp fresh ground pepper
Instructions
- Preheat oven to 400 degrees
- Roll out pastry until it is a bit thinner. Cut 12 3 1/2 inch rounds and press into a muffin tin.
- Heat olive oil in a pan and cook prosciutto until crisp. Place on a paper towel to drain.
- In the same pan saute the onions, peppers and tomatoes.
- Sprinkle the prosciutto and onion mixture in the bottom of each muffin cup
- Beat together cream, milk and eggs. Add remaining ingredients.
- Pour the mixture into the muffin tins and bake for 25 minutes. Let sit in pan for 5 minutes before placing 2 on each plate.
Notes
Any leftovers heat up well the next day. We served them for breakfast.