Quiche in Prosciutto Cups
Delicate mini quiches nestled in crispy prosciutto cups, made with eggs and Greek yogurt, flavored with black olives and fresh rosemary. A perfect savory appetizer or brunch dish.
8 servings
12 min
Ingredients
- •4 slices prosciutto, fat trimmed, halved
- •2 whole egg whites
- •1 whole whole egg
- •3 tablespoons nonfat plain Greek yogurt
- •1 tablespoon chopped black olives
- •½ teaspoon chopped fresh rosemary, plus more for garnish
- •¼ teaspoon salt
- •⅛ teaspoon freshly ground black pepper
Cooking Instructions
- 1.
Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.
12 min
