Best 4 Quiche In Prosciutto Cups Recipes
Indulge in a culinary journey with our Prosciutto Cups Quiche recipes, a delightful fusion of flavors and textures. These individual quiches, nestled in crispy prosciutto cups, offer a delectable combination of savory fillings and a golden-brown crust.
This collection features a variety of quiche recipes to suit every taste. From the classic Quiche Lorraine with its velvety custard filling and smoky bacon, to the sophisticated Mushroom and Gruyère Quiche with its earthy aromas and rich melted cheese, there's a quiche for every occasion.
For a vegetarian delight, try the Spinach and Feta Quiche, where the vibrant greens of spinach mingle with creamy feta cheese. Or, embark on a Mediterranean adventure with the Sun-Dried Tomato and Goat Cheese Quiche, where tangy sun-dried tomatoes and creamy goat cheese dance in harmony.
Seafood lovers will relish the Smoked Salmon and Dill Quiche, where delicate smoked salmon and fresh dill create a symphony of flavors. And for a touch of spice, the Chorizo and Manchego Quiche delivers a delightful kick with its smoky chorizo and nutty Manchego cheese.
Each recipe provides step-by-step instructions, ensuring even novice cooks can create these culinary masterpieces. With a few simple ingredients and some kitchen magic, you'll have a table filled with golden-brown quiche cups, ready to tantalize your taste buds.
So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with our Prosciutto Cups Quiche recipes. Prepare to impress your family and friends with these bite-sized delights that are sure to become a favorite in your kitchen.
MINI BROCCOLI QUICHES WITH PROSCIUTTO CRUSTS
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 12 quiches
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets.
- Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full.
- Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.
GOAT CHEESE QUICHE WITH PROSCIUTTO
Provided by Roger Mooking
Time 3h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the quiche pastry:
- In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour.
- Preheat oven to 375 degrees F.
- Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork.
- Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes.
- Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal.
- For the quiche filling:
- Preheat the oven to 375 degrees F.
- Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside.
- In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture.
- Scatter the roasted shallots and goat cheese into the base of the pastry crust.
- Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche.
QUICHE IN PROSCIUTTO CUPS
I got this recipe from Shape magazine. It is so addicting. I like things a little on the salty side but if you do not just omit the salt. So easy and delicious!
Provided by susie cooks
Categories Breakfast
Time 20m
Yield 8 mini quiches, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Coat a mini muffin tin with cooking spray.
- Press 1 piece prosciutto into each of 8 mini muffin cups.
- Whisk egg whites and whole egg until smooth.
- Whisk in yogurt, olives, rosemary, salt and pepper.
- Divide mixture among the prosciutto cups.
- Bake, uncovered, until quiches are cooked through, about 10 to 12 minutes.
- Garnish with fresh rosemary (optional).
Nutrition Facts : Calories 14.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 104.3, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 1.7
QUICK QUICHE CUPS
Steps:
- In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
Tips:
- Opt for high-quality prosciutto: Look for prosciutto that is thinly sliced and has a rich, salty flavor. Avoid thick-cut prosciutto, as it can be difficult to work with and may not cook evenly.
- Use fresh ingredients: Fresh eggs, cream, and cheese will give your quiche the best flavor. If possible, use organic or local ingredients for the best quality.
- Don't overmix the filling: Overmixing the filling can make the quiche tough. Mix the ingredients just until they are combined.
- Bake the quiche until the center is set: The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean. The quiche will continue to cook as it cools, so don't overbake it.
- Let the quiche cool slightly before serving: Let the quiche cool for at least 10 minutes before slicing and serving. This will help the quiche to hold its shape and prevent it from falling apart.
Conclusion:
These prosciutto cups are incredibly easy to make and a guaranteed crowd-pleaser. From breakfast to brunch to lunch, these simply elegant quiches are perfect for any meal. They're not only delicious but also a great way to use up leftover prosciutto. You can also experiment with different fillings to create your own unique quiches. So next time you're looking for a quick and easy meal, give these prosciutto cup quiches a try. You won't be disappointed!
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