Quiche in Prosciutto Cups
8 servings
20 minutes
Kish in cups made of prosciutto is an elegant dish that combines the crunchiness of prosciutto with a delicate, airy egg filling. The prosciutto used as a base gives the appetizer a refined salty-meaty flavor, while Greek yogurt and olives add a pleasant tang and depth. The origins of this serving method can be traced back to European traditions of using meat products as a base for baking. This mini quiche is perfect for an exquisite buffet or cozy breakfast, and its aroma of rosemary awakens the appetite. The simplicity of preparation makes it an excellent choice for those looking to impress guests with original presentation. The combination of textures—crispy prosciutto and soft egg cream—makes the dish uniquely balanced in taste.
1
Preheat the oven to 200 degrees. Grease a rectangular muffin pan with butter.
2
Cut the pieces of prosciutto in half and line 8 muffin molds with them, allowing the edges to hang over.
- Prosciutto: 4 pieces
3
Whisk the egg and egg whites well, add yogurt, chopped olives, rosemary, salt, and pepper. Pour the mixture into prosciutto cups and bake for 10-12 minutes. Garnish with rosemary sprigs.
- Egg white: 2 pieces
- Chicken egg: 1 piece
- Greek yoghurt: 3 tablespoons
- Pitted black olives: 4 pieces
- Fresh rosemary: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: pinch
