Mini Mushroom-&-Prosciutto Quiches
This is a great meal when you want something light, but will still satisfy your appetite for something comforting. This is my version of a crustless quiche. Despite their reputation as a fancy French entree, quiches are actually very simple to make. Traditional quiches are made from a combination of eggs, liquid, and cheese baked in a pastry shell.
For a vegetarian option, simply omit the prosciutto. These crustless mini quiches are like portable omelets that you can bake up the night before and grab it for breakfast the next day with a simple reheat in the microwave or oven. You can even prepare the batter the day before and bake it up the next day. The saltiness from the prosciutto and sauteed mushrooms keep them light and savory. Small and satisfying, they make great hor’dourves and appetizers for your next cocktail party.
Mini Mushroom & Prosciutto Quiches
Makes 1 dozen mini quiches
Ingredients
- 2 slices prosciutto
- 2 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, (I used a mixture of cremini and brown beech mushroom)
- 1/4 cup sliced scallions
- 1/4 cup shredded monterey jack cheese or Parmesan cheese
- Salt and pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
- 1 teaspoon oregano
Preparation
- Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray
- Heat a large nonstick skillet over medium-high heat. Add oil to the pan. Add mushrooms and prosciutto and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mixture to the bowl. Let cool for 5 minutes. Stir in scallions, cheese, oregano, salt and pepper.
- Whisk eggs and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the mixture into each cup.
- Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
