Thinking of something light I could make for a friend dropping in for lunch that would also be fine for Nicholas, I remembered coming across a recipe for making mini quiches without pastry. For some strange reason I hadn’t saved it on my Pinterest cooking board, so I had to make it up. Thankfully not that difficult.
Instead of pastry, the muffin ‘cases’ are made with ham. One of those brilliant ideas you wonder why you never thought of it yourself. Even if you buy ready-made pastry you need to cut it out and prebake it just to make sure it cooks through. Not that I’m a lazy cook (well…) but I do love a super quick recipe that requires very little thinking. Also not having pastry means it’s great if you happen to be following the Dukan diet.
I tried using prosciutto for some and slices of peppered cooked ham for others. While the ham was yummy, the prosciutto was nicer because it crisps up, especially around the edges. If you use prosciutto, be careful not to add too much salt to the egg mixture as the prosciutto is salty.
Like traditional quiches you can really add almost anything you want. Fry up some onion and pop it in the bottom before you pour in the egg mixture, do they same with mushrooms or asparagus tips, add a slice of tomato or, my favourite, add a dollop of creme fraiche.
I have yet to master lining the cups so the egg mixture doesn’t run out (you can see in my photo that it looks more like the prosciutto is through the muffin rather than encasing it), but so long as you grease the cups beforehand and then run a knife around the edge after they’re done, it doesn’t really matter.
They’d be great in lunch boxes or to take on a picnic. I can also see them smaller as party finger food. Definitely versatile! I haven’t tried freezing them yet; they’d probably need a bit of time in the oven to crisp up after thawing.
Prep time: 10 mins
Cook time: 15-18 mins
Makes 6 large muffins
6 slices prosciutto (Parma ham)
2 tbsp milk
20g cheddar cheese, grated
Salt and pepper
Oil for greasing muffin tray
Preheat oven to 175C.
Lightly grease a 6-cup muffin tray and line each muffin cup with prosciutto.
Lightly beat the eggs and milk together and season. Pour evenly into each cup (don’t worry if it doesn’t seem enough mixture as it will rise as it cooks). Sprinkle over the grated cheese.
Cook for 15-18 mins until egg mixture has set.
- Add a dollop of creme fraiche to each cup before pouring in the egg mixture.
- Put lightly fried onion in each cup before pouring in the egg mixture.
- Add cooked mushroom or asparagus tips, or sliced tomato