Mini Spinach Quiches in Crispy Prosciutto Cups

Breakfast, Side Dishes


6 slices prosciutto, halved

2 teaspoons olive oil

1 garlic clove, finely chopped

3 oz. (2 cups compacted) baby spinach, roughly chopped

3 eggs, room temperature

1/4 cup mascarpone cheese, room temperature

Pinch freshly ground pepper

Small pinch nutmeg

1/2 teaspoon lemon zest

1 tablespoon chives, finely chopped


Pre-heat oven to 400°F.
Making the prosciutto cups: Line 12 mini muffin cups with halved prosciutto slices.
Making the spinach: Heat the olive oil in a large sauté pan and cook the garlic over medium high heat until golden, about 30 seconds. Add the spinach and sauté, stirring continuously, for 2-3 minutes until spinach just begins to brown. Remove from heat, and let cool slightly.
Making the eggs: Add the eggs, mascarpone, ground pepper, nutmeg and lemon zest to a large measuring cup with a spout. With a hand held blender puree for 30 seconds.
Making the quiche: Divide the sautéed spinach between the cups. Pour the egg mixture carefully over the spinach. Sprinkle each cup with chives.
Bake cups for 10 minutes or until eggs are cooked, and prosciutto is crispy.  Serve warm.