It’s Friday!! (Insert cheesy and super awkward white girl happy dance) Oh, how I love Fridays when we’re not shooting a wedding on Saturday. Don’t get me wrong, I love shooting weddings. But on wedding weekends, I don’t get the same rush of joy on Friday. Hubster doesn’t seem to have quite the same reaction, so I think it’s due in part to my 9-to-5 job. Something about the weekend being mere hours away, makes Fridays the best and most relaxed weekday at most companies. And I’m feeling it today because we have zero plans for tomorrow. Maybe we’ll do nothing at all… well, besides cook.
Weekend cooking is my favorite, especially since we’ve committed to mimosa brunches as frequently as possible. This new found crush on breakfast has me eschewing “toss whatever we have in the fridge” scrambled eggs in favor of planned meals, like Blueberry Corn Cakes. Or, if we have leftover prosciutto, this super simple recipe.
There are a lot of recipes for mini quiches, but the key to these particular quiche cups are their size. The mini muffin size will leave you waiting just a few minutes for these to cook through in the oven, rather than the 20+ minutes you’ll be on hold for regular muffin sized egg bites. And, as with all egg based foods, the iterations are endless. Here I’ve kept close to the original recipe, but I think the mixture could benefit from some lightly sauteed onions in a future go around.
Prosciutto Quiche Cups
Adapted from Self’s Quiche in Prosciutto Cups
6 thin slices of prosciutto
1 egg white
3 Tbsp low-fat ricotta cheese
2 Tbsp black olives
½ tsp dried rosemary
Salt and pepper to taste
Heat oven to 400°. Cut prosciutto in half and strip away fatty pieces. Coat a mini muffin pan with cooking spray and press 1 piece of prosciutto into each of the cups. Mince the olives. Whisk the eggs and whites together. Then whisk in the cheese, olives, rosemary, salt and pepper. Divide egg mixture among the cups and bake 10 to 12 minutes, or until quiches are cooked through. Use a butter knife to gently remove the cups from the pan and serve immediately.
Serve with: pan fried potatoes and fresh fruit.