Mini Quiche in Prosciutto
Mini Quiche in Prosciutto: adapted from Foodland Ontario recipe
Make these fun little appetizers for a festive holiday dinner or a cozy family brunch! Replacing the pastry with prosciutto makes these a gluten free appetizer and full of flavour. Use your imagination for the filling. Freeze for up to 30 days in airtight container; reheat in oven at 325F for 15 minutes or until warm.
Serves: makes 12
Prep Time: 15 minutes
Bake Time: 10 to 12 minutes
- 6 slices Ontario Prosciutto, fat trimmed and halved
- 2 tbsp (30 mL) crumbled herbed Ontario Goat Cheese
- 2 Ontario Eggs
- 1 tbsp (15 mL) Ontario Sour Cream
- Pepper, to taste
- Fresh rosemary sprigs (optional)
Coat 12-cup mini-muffin pan with cooking spray or lightly oil. Press1 piece prosciutto (folding to shape) into cup. Fill each with small amount of herbed goat cheese. Whisk together eggs and sour cream; divide among cups. Bake in 400°F (200°C) oven for 10 to 12 minutes or until filling is set. Let cool on rack for a few minutes before removing from pan. Serve warm or at room temperature garnished with rosemary sprigs, if desired.