»Back to Appetizers

Prosciutto Mushroom Quiche

These little gems are ultra-easy and you could change up the ingredients any way you like. This recipe will make 1 dozen mini-muffin size appetizers.

What you need

  1. 12 thin slices prosciutto
  2. 2 whole eggs or 1 whole egg and 2 egg whites
  3. 3 Tbl thick yogurt
  4. 4 large crimini mushrooms, chopped
  5. 2 green onions, minced
  6. Olive oil
  7. kosher salt
  8. Ground black pepper
  9. 1 Tbl minced fresh parsley or basil or 1/2 tsp dried

How to make it

  1. Heat oven to 400º
  2. Spray or lightly oil a mini muffin tin
  3. Fold or cut prosciutto slices in half and press two halves into each muffin cup, overlapping and making sure there are no holes (don't want the quiche running through the bottom). There should be an overlap of prosciutto around the edge which you can crimp up a bit for a rim.
  4. In a small sauté pan, heat oil and add mushrooms
  5. Cook until mushrooms begin to brown - add a bit of salt, pepper and green onions
  6. Cook a minute or so until onion is fragrant - remove from heat and cool to room temperature
  7. Whisk eggs and yogurt and add a large pinch of salt
  8. Mix in mushroom mixture and herb
  9. Spoon egg mixture into each of the prosciutto cups
  10. Bake for 10-15 minutes, until eggs are set and quiches are just a touch jiggly in center
  11. Let cool for about 2 minutes, then carefully remove prosciutto quiches to a rack briefly
  12. Serve with sliced cucumber and other fresh seasonal vegetables

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: