Quiche in Prosciutto Cups

Haute ham and eggs!  With the holiday season in full swing, don't ruin your party with fresh from the box mini quiches that pack a punch (I'm talking calories) with all of that extra cheese and pie dough.

Cut it out with my quiche in prosciutto cups.  Not only are they cute, these appetizers are protein-rich, and cutting out the crust makes them incredibly low-carb.

Never tried prosciutto?  It's deli ham's Italian cousin and by trimming the extra fat from the edge, it is quite healthy. In one serving, you receive 40% of the eye helper Vitamin A. Sure, it's not as much as you get from a carrot, but I haven't seen anyone happy about a quiche in a carrot cup.

Happy Holidays, friends, and as always, enjoy!


-4 slices prosciutto, fat trimmed, halved

-2 egg whites

-1 whole egg

-3 TBSPs nonfat, plain Greek yogurt

-1 TBSP chopped black olives

-1/2 TSP chopped fresh rosemary, plus more for garnish

-1/4 TSP salt

-1/8 TSP freshly ground black pepper


Heat oven to 400 degrees.  Coat a mini muffin pan with cooking spray.  Press one piece of prosciutto into each of eight cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper.  Divide mixture among cups.  Bake, uncovered, until quiches are cooked through, 10 to 12 minutes.  Garnish with rosemary.

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