Mini Quiches in Prosciutto Cups
These Gluten-Free Quiche Prosciutto cups can either be prosciutto appetizers or a prosciutto quiche breakfast bite.
Servings 2
Calories 413kcal
Equipment
- medium skillet
Ingredients
- 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
Instructions
- 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
Nutrition
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