Mini Quiche


  •   6 slices prosciutto, halved
  •   3 eggs at room temperature
  •   1/4 cup heavy cream
  •   1/4 cup marscarpone, at room temperature
  •   1/2 teaspoon lemon zest (optional)
  •   Pinch freshly ground pepper
  •   Small pinch ground nutmeg
  •   1/2 tsp chiffonade fresh basil
  •   Chiffonade: cut into long, thin strips.  For the basil, roll it up thin like a
  •   cigar and then cut into long, thin strips.


  1. Preheat the oven to 400 degrees F.
  2. Making the prosciutto cups:  Lightly spray 12 mini-muffin cups with cooking spray then line then with the halved prosciutto slices.
  3. Making the eggs: Add the eggs, heavy cream, mascarpone, lemon zest, pepper and nutmeg to a large measuring cup with a spout. With a hand-held blender or mixer, puree for 30 seconds or until evenly combined.
  4. Bake the cups until the eggs are cooked and the prosciutto is crispy, about 15 minutes. Serve warm.


Per cup: 64.8125 calories, 5.464 g fat, .2642 g carbs, 3.297 g protein Total (All 12 cups): 777.75 calories, 65.565 g fat, 3.17 g carbs, 39.56 g protein