Prosciutto Mushroom Quiche Recipe

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Appetizers = 30 minutes or less
Prosciutto Mushroom Quiche
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Prosciutto Mushroom Quiche

Quick - 30 minutes or less

Total time for this recipe is 30 minutes or less.

Contributed by: Melinda

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.

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

Heat oven to 400º
Spray or lightly oil a mini muffin tin
Fold or cut prosciutto slices in half and press one slice into each muffin cup, 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.
In a small sauté pan, heat oil and add mushrooms
Cook until mushrooms begin to brown - add a bit of salt, pepper and green onions
Cook a minute or so until onion is fragrant - remove from heat and cool to room temperature
Whisk eggs and yogurt and add a large pinch of salt
Mix in mushroom mixture and herb
Spoon egg mixture into each of the prosciutto cups
Bake for 10-15 minutes, until eggs are set and quiches are just a touch jiggly in center
Let cool for about 2 minutes, then carefully remove prosciutto quiches to a rack briefly
Serve with sliced cucumber and other fresh seasonal vegetables

Questions about this recipe?