Mini Quiches in Prosciutto Cups
These Gluten-Free Quiche Prosciutto cups can either be prosciutto appetizers or a prosciutto quiche breakfast bite.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 6 slices prosciutto halved
- 2 teaspoons olive oil
- 1 clove garlic finely chopped
- 2 cups compacted baby spinach roughly chopped
- 3 eggs scrambled
- 1/4 cup mascarpone cheese at room temperature
- Pinch Black pepper
- 1 tablespoon Fresh chives chopped
Preheat the oven to 400 degrees F. and spray the cups of a 6 cup muffin tin with cooking spray
Fit a half-slice of prosciutto into each mini muffin cup leaving some above the pan edge.
Heat olive oil in a medium skillet and cook the garlic over medium heat about 30 seconds. Add the spinach and sauté stirring continuously until the spinach wilts about 2 to 3 minutes. Remove from the heat and let cool slightly.
In a medium bowl, scramble the eggs, add mascarpone cheese, salt, and pepper. Beat very well
Divide the sautéed spinach among the prosciutto cups and pour egg mixture carefully over the spinach
Bake about 10 minutes.
Sprinkle with fresh cut chives
prior to serving
Calories: 413kcal | Carbohydrates: 10g | Protein: 20g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 289mg | Sodium: 455mg | Potassium: 1459mg | Fiber: 5g | Sugar: 1g | Vitamin A: 23000IU | Vitamin C: 68mg | Calcium: 311mg | Iron: 8mg