Quiche in Prosciutto Cups

These were a hit on my Easter table. I doubled the recipe and used a regular size muffin pan (12 muffins). I omitted the salt, added ground rosemary and basil pesto.

• Nutritionist214

• Dallas, TX

• 4/6/2015

I used this as a basic mini quiche recipe. Add what you want! Also, I agree that prosciutto is too salty. Use ham, especially if you want the kids to eat them.

• Wink2

• Minnesota

• 2/21/2014

Even with omitting the salt I found this way too salty. Tasty - but salty. Also my egg filling leaked out of my prosciutto cups. Not the end of the world but seemed to defeat the purpose.

• lola0706

• Montreal

• 9/25/2012

I made this for Easter last year, and it has already received numerous requests for brunch this year. Like others, I omitted the olives, and it was wonderful. I also covered it with fresh Parmesan cheese.

• Lizcooks

• Alexandria, VA

• 3/1/2012

Very popular! I used a combination of chive cheddar and sun dried tomatoes, and they turned out very well. Wrapping the prosciutto around the muffin tins took a little finesse, though.

• scraneshine

• London, UK

• 2/19/2012

This is an extremely salty dish, but fun to make for a brunch with friends.

• muchacha

• Montreal, QC

• 8/29/2011

These are brilliant! Fast, easy and pretty! I followed the recipe, but like so many others, ditched the olives and rosemary. I tested the recipe with a variety of flavors, modeled after quiche: mushrooms and scallions with parm.; pepper jack; and sun dried tomatoes with parm. All delicious. Will continue experimenting. These would be great for a brunch, and I suspect that they would hold up reasonably well (chilled) for a picnic. Way more fun than the standard egg fare.

• yabadabadoo

• Phoenix, AZ

• 7/17/2011

I loved this recipe. I made it for a bridal tea and when I tested the recipe, I thought the brand of prosciutto I bought was too salty and the olives were not necessary. I also don't like rosemary with eggs and didn't here. Also, I learned that spraying the pan was really important. When I made it for the tea, I used a different brand of prociutto, eggs from my chickens, left out the salt and used chopped chives and just a little grated parmesan on top. Wow! The ladies loved this dish and were so happy that we made a recipe book as a party favor. Several have told me they have made it to raves. I lined the mini tins a day ahead and wrapped in plastic and filled and baked them on the day of the event without any problems.

• mustacci

• payson, az

• 4/16/2011

I should have listed to the other reviews and not added any salt or the olives. Next time I would add hashbrowns to cut back on the saltiness. Still a fantastic idea.

• lostinquebec

• 3/21/2011

I won't rate this recipe, as I did not follow it exactly as written. I liked the idea of mini-quiche in prosciutto, in theory, but the idea of black olives (not a huge fan) combined with rosemary turned me away at first. I came back to this to use up some left-over prosciutto and a little greek yogurt, and delightfully, the changes I made still turned out lovely little quiche. Rather than black olives, I substituted chopped roasted red pepper, and rather than rosemary, I used about a tablespoon (and then some) of chopped fresh basil. At the base of the prosciutto, before adding the egg mixture, I sprinkled a pinch of blended shredded cheese (I think it was parm, mozz, and pecorino). Altogether, I got 12 (not 8) quiche, and still cooked them for 12 minutes. So easy, I'll definitely be making this again.

• kayla84

• denver, co

• 1/13/2011

So easy. They're a hit. Make sure to get high quality prosciutto sliced thin then cut each slice length-wise--makes the cup size manageable.

• Anonymous

• KC

• 12/14/2010

This is a little difficult to make an attractive appetizer. Must have thin prosciutto to fit in the cups, but it was a hit at our healthy dinner club.

• rickgarner

• Savannah

• 11/16/2010

easy and delicious. who could ask for more. an easy appetizer for any occasion.

• lathwi

• san francisco bay area

• 9/11/2010

so unique. really liked, would have added less salt probably but completely turned out great. also added fresh thyme which went well with the disb too

• eld251

• 9/7/2010

Fantastic idea. I made this for the concierge lounge in the hotel that I work for. Changed it a little....I used ham instead of the prosciutto and omitted the olives and rosemary and added Swiss cheese..about 2 oz. It was fantastic and not as salty. The ham didn't crisp up as much as the prosciutto did but still held the quiche well. Will make again.

• moonstones56

• New York

• 8/10/2010