I had leftover leek, mushrooms, and asparagus in my fridge, so I wanted to incorporate these vegetables into a new recipe. I thought a quiche would be the perfect way to bring all of them together. Quiche is so versatile, so don’t be afraid to swap out the vegetables with spinach, onion, bacon, or whatever you want!
Initially, I was planning to slice up the prosciutto and mix it into the quiche, but Chef K suggested using the prosciutto as the “crust” instead. That way, it would form a perfect cup to hold the quiche. It also added a nice crisp for some extra texture.
Even though the prosciutto won’t really stick to the muffin pan, it’s still important to spray cooking oil into the pan because some of the egg mixture might leak out of the prosciutto cups. The cooking spray will make it easier to get the quiche out of the tin.
You can ask Chef K, he got a death glare from me when he forgot to spray the pan and I had to scrape our poor little quiches out. Thankfully, they still made it out ok and tasted amazing!
Keep your eggs in your prosciutto, not the floor,
Your favorite alternative chefs, K & T
Veggie Quiche in Prosciutto Cup
Ingredients
- 4 eggs
- ¼ cup dairy free milk
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp nutritional yeast
- ½ tsp paprika
- 4 slices prosciutto
- ¼ cup leek sliced thin, cut into crescents, and broken apart
- ¼ cup mushrooms sliced
- ¼ cup asparagus chopped
- Cooking spray
Instructions
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Preheat oven to 350 degrees F.
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Whisk together eggs, milk, salt, pepper, nutritional yeast, and paprika.
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Stir in leeks, asparagus, and mushrooms as desired. Save a few pieces of asparagus and/or mushrooms to sprinkle on top of the quiche before baking.
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Spray mini muffin tray with cooking spray.
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Cut each slice of prosciutto into 3 pieces and place one piece into each mini muffin cup. Press down to form a prosciutto cup.
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Divide egg mixture into each cup and top with the extra asparagus and mushroom.
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Bake at 350 degrees F for 20 minutes.