I absolutely love these mini quiches I created for a company holiday party. They were such a hit, so I made them for the Christmas meal as well this year. These are really pretty, easy to create, and fun little hors d’ouevre.
It all started with some extraordinary prosciutto from La Quercia. This stuff is amazing. So much so, that I find myself driving hours just to locate some. Conveniently, it can also be ordered directly online here if you’re like me and in the middle of nowhere. Seriously…this brand is what takes this recipe and knocks it out of the park. Trust me on this. It is sliced super super thin, and the taste is out of this world. I’ll never want another brand of prosciutto.
First, cut the prosciutto into quarters. Then, place the portions into a mini muffin pan that has been prepared with non-stick spray.
Mix together a minced garlic clove, 2 tablespoons of grated onion, 2 tablespoons of fresh chopped dill weed, 1 teaspoon of pepper, 1/8 cup of grated Parmigiano-reggiano, 1/4 cup of milk, and ten eggs. Blend together until eggs turn that happy yellow color, like so
Pour egg mixture into prosciutto cups. Do not overfill. You will have just a bit of mixture left over.
Bake at 350 for 20 minutes. The dill egg mixture will puff up.
3 oz package of La Quercia prosciutto, quartered
1/4 cup milk
1/8 cup shredded Parmigiano-reggiano cheese (you can substitute cheddar as well)
2 tablespoons grated onion
2 tablespoons chopped dill weed + a few pieces for garnish
1 teaspoon pepper
1 garlic clove, minced
Preheat oven to 350. Spray mini muffin pan with nonstick spray. Place a piece of prosciutto in each cup. Mix together all other ingredients, blending until the eggs turn a consistent yellow, and then pour it into each prepared cup. Pop into the oven and bake for 20 minutes. Remove, garnish with remaining dill if desired, and serve.
Makes 24 mini quiches.
Tags: dill, easy, eggs, gluten free, hors d'oeuvre, mini quiche, quiche