Prosciutto-Cup Quiche | ||||
Makes 24 mini quiches | ||||
Ingredients | ||||
1 1/2 cups | heavy whipping cream | |||
3 | eggs | |||
NO | salt, the prosciutto is salty enough | |||
1/2 tsp | ground black pepper | |||
1 tbls | dried tarragon | |||
________ | ||||
6 oz | broccoli, finely chopped | |||
1/4 cup | Cherchies Pretty Peppers (or your favorite pimento) | |||
5 oz | smoked Gouda cheese, grated | |||
12 slices | prosciutto (get a couple spares) | |||
some | fresh parsley or chopped chives | |||
Directions | ||||
Preheat the oven to 350̊. In a medium bowl, add the cream, eggs, pepper, and tarragon. Whisk to combine, a hand mixer works well here. Set it aside. Keep the whisk in there so you can mix it up again just before adding it later. Spray a mini-muffin tin with Baker's Joy (or grease and flour it). Peel off a slice of prosciutto and cut it in half to make two, 3"ish squares. Pack the prosciutto-half into a cup and form it around the edges. It's alright if it sticks up here and there; that will just add some crispy goodness. Add a light tablespoon of the broccoli bits into each cup. Make a pass across all the cups, then come back and top off and even things out. Use all the broccoli. Flick about 5 to 6 Cherchies peppers in each cup; use it all. Now add a good pinch of the cheese to each cup. You’ll use all the cheese, too, so make a pass and come back to even things up. Don’t go packing or patting things down, you want the egg mixture to permeate all around in there. Whisk up the cream and egg mixture add slowly drizzle a little into each cup. Make a pass then revisit those that might need a little more. You will probably not use it all. Just go up to the top of the cup and stop or you’ll make a mess. After every few cups, give the mixture another whisk to keep the seasonings from sinking. Bake at 350̊ for about 30 minutes; the tops should be brown. Remove the pan from the oven and place the pan on the stove top or a heat-protected surface. Sprinkle some parsley or chives on the tops, and let them cool in the pan for about 10 minutes to set up. With a knife, scrape around the sides to free the little quiches from the cups. They should pop out easily. Place them on a serving tray or just serve them up right out of the muffin tin. |