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Veggie Quiche in Prosciutto Cup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 quiche

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

  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs, milk, salt, pepper, nutritional yeast, and paprika.
  3. 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.
  4. Spray mini muffin tray with cooking spray.
  5. Cut each slice of prosciutto into 3 pieces and place one piece into each mini muffin cup. Press down to form a prosciutto cup.
  6. Divide egg mixture into each cup and top with the extra asparagus and mushroom.
  7. Bake at 350 degrees F for 20 minutes.