Quiche in Prosciutto Cups |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe from Shape magazine. It is so addicting. I like things a little on the salty side but if you do not just omit the salt. So easy and delicious! Ingredients:
4 slices prosciutto, fat trimmed, cut in half |
2 egg whites |
1 whole egg |
3 tablespoons nonfat plain greek yogurt |
1 tablespoon chopped black olives |
1/2 teaspoon chopped fresh rosemary |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Heat oven to 400 degrees. Coat a mini muffin tin with cooking spray.
2. Press 1 piece prosciutto into each of 8 mini muffin cups.
3. Whisk egg whites and whole egg until smooth.
4. Whisk in yogurt, olives, rosemary, salt and pepper.
5. Divide mixture among the prosciutto cups.
6. Bake, uncovered, until quiches are cooked through, about 10 to 12 minutes.
7. Garnish with fresh rosemary (optional).
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