Description
Mini quiches packed with savory prosciutto, juicy tomatoes, and wilted kale. Perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 10 eggs
- 1/2 cup almond milk
- 1/2 cup diced prosciutto
- 2 cups (473 ml) fresh grape tomatoes
- 1 cups (237 ml) tightly packed chopped kale
- salt
- pepper
Instructions
- Preheat oven to 325°F (163°C).
- Heat a skillet over medium-high heat and add prosciutto. Sauté for a few minutes, stirring often.
- Add the kale and tomatoes and cook for another 3-4 minutes, or until kale starts to wilt. Remove from heat.
- Spray the bottom of a muffin tin with cooking spray.
- Add about 2 tablespoons of the filling into each muffin well.
- In a medium bowl, add 10 eggs and 1/2 cup milk. Add salt and pepper and whisk well until all eggs are mixed.
- Carefully pour the egg mixture into each muffin well, filling them about 3/4 full.
- Bake for 25 minutes, or until the quiche cups are set. Remove from oven and serve immediately.
- If using for meal prep, let cool and store in a plastic container in the refrigerator for up to three days.
Notes
- For a richer flavor, use high-quality prosciutto and let it crisp up fully before adding the vegetables.
- To prevent soggy bottoms, ensure your muffin tin is well-greased and that the quiche cups are not overfilled.
- Substitute cremini mushrooms for some or all of the tomatoes for an earthy twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 5
- Fiber: 2
- Protein: 12
- Cholesterol: 150