Prosciutto Mini Quiche

Appetizers, Breakfast, Whole30 | September 28, 2017 | By

The last meal that I ever had in Italy contained a beautiful display of prosciutto surrounded by tomatoes, buffalo mozzarella and fresh basil.  Delicious, salty, delicate prosciutto…. This was back in February 2012 and my husband was getting ready to move back to the states from his duty station in Naples. I had already moved a year or so previously but flew back to help with travel home. He was currently staying off-base in a quaint hotel with a nice kitchenette and dining area.  One may think we were a little crazy by not eating out at a local ristorante, but we chose to spend our last meal in Italy together alone in the hotel.  After a brief trip to the local market, I picked up these beauties.  It’s funny today I can still picture that meal we savored with a bottle of Chianti.

Prosciutto Caprese

Fast forward to this morning in 2017, and although I will not be serving Chianti and there will be no dairy products of any kind, these Prosciutto Mini Quiche are just as tasty and satisfying. The addition of coconut cream and nutritional yeast gave them a wonderfully moist and slightly nutty flavor. As much as I like them for breakfast, I actually prefer to serve these as an hors d’oeuvres for a dinner party.  They hold up extremely well and taste delicious at room temperature.  And they are so pretty!

Prosciutto Mini Quiche


If you read my blog, you can see that I have a little obsession with mini quiches. There are few reasons that I have listed below and may be of help to those that like to entertain:

  1. They are super easy to make and you only need a few ingredients!
  2. Prosciutto Mini Quiche are extremely inexpensive. The prosciutto was the most expensive ingredient but one package will make about one dozen mini quiche.  Counting in the nominal amount you spend on eggs and ingredients you add, don’t expect to pay more than $.50 per quiche if that. A small food cost for fancy hors d’oeuvres.
  3. These powerhouses pack an amazing flavor in one bite.
  4. They hold up extremely well and in my opinion, actually taste better at room temperature.
  5. Mini quiche as aesthetically- pleasing!
  6. Your guests will be excited to try something they may not have had before.
  7. Even those with extremely picky tastes most likely will enjoy the simplicity of this finger food.  And who doesn’t like eggs & ham?
  8. Not only are they paleo but they are also WHOLE30 approved!

Prosciutto Mini Quiche

After so much reminiscing about our time in Italy, I think my next mini quiche experiment will include chopped tomatoes, fresh basil, a touch of oregano, maybe some nut cheese and I shall call it a caprese quiche!  If you are still looking for some ideas, try my Asparagus & Tomato Egg Muffins or my Mini Roasted Beet Potato Quiche.  They are both wonderful for breakfast or dinner parties.

What is your favorite quiche that you have either tried or made? I’m always on the hunt for new ideas. In the meantime, I hope you enjoy my Prosciutto Mini Quiche!

Prep time
Cook time
Total time
Prosciutto Mini Quiche- a powerhouse of flavor in this delicate appetizer. Salty prosciutto balances nicely with rich, moist combination of egg & veggies.
Recipe type: Appetizers
Cuisine: American
Serves: 12 mini quiche
  • 4 ounces Prosciutto di Parma
  • 1 tablespoon coconut oil
  • 4 eggs
  • 1 cup broccoli, steamed and chopped finely
  • 2 tablespoons coconut cream
  • 1 teaspoon nutritional yeast
  • ⅛ teaspoon freshly cracked pepper
  1. Preheat oven to 375 degrees
  2. Grease mini muffin pans with melted coconut oil and pastry brush or fingers.
  3. Steam fresh broccoli over boiling water or in microwave for three minutes.
  4. While broccoli is cooking and cooling, line the muffin pans (sides and bottom) with pieces of prosciutto, pressing pieces firmly into pan so that egg mixture does not leak underneath the pieces.
  5. In a 2-cup glass measuring cup with a spout, beat the eggs until full incorporated. Add coconut milk, nutritional yeast, pepper and mix well.
  6. Finely chop and add broccoli to the egg mix until combined. Pour egg mixture into each cup until almost to the top, leaving a small amount of prosciutto showing through at the top of the cup.
  7. Bake for 10-12 minutes and remove from pan. Let cool on a bakers rack and enjoy!
1. Buy fresh broccoli in small, steam-able bags for each prep and clean-up.
2. To get coconut cream, please can of coconut milk in the refrigerator and skim the cream (thick part) off of the top of the can.
3. Use a small metal spatula to get the mini quiche of the pans.
4. If you notice the top of your egg mix is still a little wet once you remove it from the oven, feel free to stick in under the broiler for 1 minute.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Food Blog Theme from Nimbus
Powered by WordPress

Thank you for visiting!