On a Quiche Quest

Mini quiches are perfect for lots of occasions, a brunch, an appetizer, tailgating, a picnic, and the list goes on. The thing is, those pre-fab frozen ones are kind of icky – like eating cardboard, plus the cheese is rubbery and isn’t worth the calories and who knows what else is in the filing. 

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You can buy those little pie crusts in foil pans and make your own filling, but those are kind of big for an appetizer bite and they get soggy. Plus, I’ve been informed by certain members of my household that those are “girlie,” apparently not a good thing. Another approach is to make my favorite easy version with a prosciutto crust. It’s just like a little bacon and cheese pie without all the work. Luckily, no one in my family needs to be gluten free and we enjoy gluten laden food with wild abandon, but alas, some of our friends aren’t so blessed. Keeping a stash of recipes that work for almost anybody has proven to be a good idea. These teeny tiny quiches are a snap to make and are the first thing to go at any gathering. It’s too easy – from one deli package, cut each slice of prosciutto into thirds and press each third in a mini muffin cup. Mix three eggs with a little sour cream and add cheese – I like goat cheese, but swiss, fontina, even basic cheddar is delicious. 

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Another perfect addition is a few sautéed green onions for color and taste, but you could also add an herb of choice, basil, tarragon, thyme, chives – any one of those would be fine. A combo of onions and thyme is a definite favorite. Add a little pepper, but be careful with salt because prosciutto is very salty, pour in the filling, and you can call it a quiche. Ten minutes in the oven and done. The most remarkable thing about these tasty bites is that they are just as good at room temperature as they are hot out of the oven. That’s what a perfect, brunch, appetizer, tailgating or picnic food is all about. Here’s an idea – serve with some pepper jelly on the side to add a little pizzazz. This a recipe you will adore – easy – delicious - and the most popular guy at any party! Enjoy!

Mini Prosciutto and Cheese Quiche

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3 oz package prosciutto

4 eggs

1 Tbsp sour cream

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4-5 green onions, sliced and lightly sautéed in a little olive oil

1 tsp fresh thyme (or herb of choice- use less if dried)

1 oz goat cheese or other favorite cheese

½ tsp pepper


Preheat oven to 400 degrees.

Spray the tins of a 24-cup mini muffin pan with cooking spray. (I used two 12-cup pans.)

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Cut each slice of prosciutto into 3 pieces and press each piece into a mini muffin tin.

In a small bowl beat eggs, add sour cream, cheese, onions, thyme, and pepper.

Pour into prosciutto lined muffin tins.

Bake for 10 minutes,

Cool slightly before removing from pan.

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Serve with pepper jelly if desired.

© Deer One Publishing 2019