Mini Broccoli Quiches with Prosciutto Crusts

  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 quiches
Save Recipe

Ingredients

Kosher salt and freshly ground black pepper

1 1/2 cups frozen broccoli

12 slices prosciutto 

2 tablespoons olive oil 

1 small onion, diced 

1/2 teaspoon crushed red pepper flakes 

2 cloves garlic, finely chopped 

2/3 cup milk 

1/3 cup heavy cream 

5 large eggs 

1/3 cup grated Parmesan

Directions

Special equipment:
a 12-count muffin pan
  1. Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets.
  2. Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator.
  3. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
  4. Preheat the oven to 400 degrees F.
  5. In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full.
  6. Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Brie and Broccoli Quiche

Broccoli and Red Onion Quiche

Broccoli and Goat Cheese Muffin Quiche

Broccoli Tot Chicken Pizza

Turbo Broccoli Cheddar Soup

🤤 More Drool-Worthy Recipes