Mini Quiche in Prosciutto: adapted from Foodland Ontario recipe

Make these fun little appetizers for a festive holiday dinner or a cozy family brunch! Replacing the pastry with Proscuitto makes these a gluten free appetizer and full of flavour. Use your imagination for the filling. Freeze for up to 30 days in airtight container; reheat in oven at 325F for 15  minutes or until warm.

Serves: makes 12
Prep Time: 15 minutes
Bake Time: 10 to 12 minutes


6 slices Ontario Prosciutto, fat trimmed and halved
2 tbsp (30 mL) crumbled herbed Ontario Goat Cheese
2 Ontario Eggs
1 tbsp (15 mL) Ontario Sour Cream
Fresh rosemary sprigs (optional)

Cooking Instructions:

Coat 12-cup mini-muffin pan with cooking spray or lightly oil. Press1 piece prosciutto (folding to shape) into cup.Fill each with small amount of herbed goat cheese.Whisk together eggs and sour cream; divide among cups.Bake in 400°F (200°C) oven for 10 to 12 minutes or until filling is set. Let cool on rack for a few minutes before removing from pan. Serve warm or at room temperature garnished with rosemary sprigs, if desired.