They holidays have come and gone and I am finally able to sit down at my computer again. I actually took the week between Christmas and New Years off to just relax at home and get caught up on a few things. I had every intention of getting a post up that week but something kept preventing me. But, here I am today writing to you with a great recipe for your next party or even for breakfast.
For a recent gathering I made these delicious Brie and Prosciutto Mini Quiches. They are easy to make and pack a lot of flavor and veggies. To make these the quickest way possible simply place the crust onto a floured surface and roll it out a bit thinner. Using a small round cookie cutter cut out about three dozen circles. Place each circle into an ungreased mini-muffin tin and press closely to the sides of the pan. If you roll your dough out thin enough and continue to rework the scraps and roll it out again you may be able to cut every piece from one crust. But to be safe be prepared to use two.
To prepare the filling, chop your mushrooms into smaller pieces and shred your zucchini very finely. In a large bowl beat your eggs until smooth. Beat in milk until well combined. Stir in mushrooms, green onion, shredded cheddar, and brie, garlic, prosciutto and zucchini. Mix until well combined.
Pour about a teaspoon of mixture into each pie shell. Bake at 375 for about 17 minutes or until eggs are set and top is brown.
The brie and prosciutto give these mini quiches a distinct flavor. These were so delicious that they flew off the plate at a recent party.
If you would like to make these on the healthier side you can simply use reduced fat or no fat cheddar cheese and leave out the brie. You can even bake them without the crust. If you would like your quiches to have a more traditional flavor use four slices of bacon instead of the prosciutto and leave out the brie. The great thing about quiche is how easy it is to adapt it to your favorite flavors.
I think you’ll enjoy this recipe at your next party or prepared for breakfast. Now that the holidays are over our house is back to eating healthy and avoiding carbs and sugars. If you have a recipe you’d like to see made healthy let me know below and I’ll see what I can do.
Brie and Prosciutto Mini Quiche
2 pie shells
½ Cup milk
½ Cup chopped mushrooms
1 green onion chopped
½ Cup shredded zucchini
½ Cup shredded cheddar cheese
¼ Cup brie shredded
5 slices of Prosciutto cut into very small pieces
1 Clove garlic
Salt and pepper
1. Preheat oven to 375. Place prepared piecrust onto floured surface. Roll out until dough until a bit thinner. Cut circles using a small round cookie cutter. Place circles into ungreased mini muffin tins. Press dough to sides of pan.
2. In large mixing bowl beat eggs until smooth. Mix in milk until well combined. Add in mushrooms, green onion, zucchini, cheddar cheese, brie, prosciutto, garlic, and salt and pepper. Stir to combine.
3. Pour one teaspoon of mixture into each prepared crust. Bake for about 17-20 minutes or until eggs are set and tops are browned. Dig in!