Mini Quiches in Prosciutto Cups

We all have those calendars in our houses that we get for free at fairs, medical grocery stores or with flyers in the newspapers that are filled with pictures of delicious recipes and produce. We look at them in our kitchens every day and think, help “Hmm. That looks good. I should make that.” But then January turns to February and the calendar pages gets flipped and the recipes get forgotten.

I am guilty of this. I have a Foodland Ontario calendar in my kitchen that each month I drool over the recipes but never make them. However, when November changed to December, I knew I had to make the recipe: mini quiches in prosciutto cups.

I made these a few weeks ago when our friends Al and Jamie came over for a couple of Christmas cocktails (that was the same night I made the “Evening in Kingston” cocktail) and they were a hit. These are the perfect bites of salty, creamy goodness.

They are extremely easy to make, the most difficult part being wrapping the prosciutto into tiny cups. I made the error of using regular sized muffin tins instead of mini, which required a last minute run to the store for more prosciutto (I feel like this is the definition of a #firstworldproblem). All other ingredients are simply mixed and then poured into the cups and baked for a few minutes.

This would be a great appetizer on Christmas Eve or a great way to ring in the new year next week!

Recipe from Foodland Ontario is below the cut! Happy munching!

Ingredients

6 slices Ontario prosciutto fat trimmed and halved
2 tbsp (30 mL) Ontario goat cheese crumbled
1 1?2 tbsp (22 mL) black olives chopped
2 Ontario eggs
1 tbsp (15 mL) Ontario sour cream low-fat
1?2 tsp (2 mL) fresh rosemary chopped
1 fresh rosemary sprigs optional
Pepper

1. Coat 12-cup mini-muffin pan with cooking spray or lightly oil.

2. Press 1 piece prosciutto (folding to shape) into cup. Fill each with small amount of goat cheese and olives.

3. Whisk together eggs, sour cream, chopped rosemary and pepper to taste; divide among cups.

4. 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.

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