Prosciutto Arugula Mini Quiches
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Looking for an elegant appetizer or a quick breakfast solution? Well, these Prosciutto Arugula Mini Quiches are perfect for both! With a flaky crust, savory prosciutto, creamy Swiss, and peppery arugula, these bite-sized snacks will surely be a hit.
If you’re looking for an easy, crowd-pleasing dish, these Prosciutto Arugula Mini Quiches are your answer. These quiches are the perfect combination of flavor and texture.
I’ve made a couple of quiches here on Inspired by Charm including Spinach Bacon Swiss and Roasted Red Pepper and Sausage. What I love most about this quiche (or any quiche) is how customizable it is. You can mix and match ingredients depending on your mood or what you have in the fridge, which makes it easy to adapt to your tastes.
You can even do quiches crust-free! Check out these Baked Cottage Cheese Egg Muffins for that idea. While not exactly the same, the concept is very similar. Once you have the basic recipe and technique down, the options are endless!
Why You’ll Enjoy This Recipe
- These mini quiches pack all the flavors of a full-size quiche into a perfectly portioned bite. They’re elegant enough for special occasions yet simple enough for everyday meals, making them incredibly versatile.
- Customization is key with this recipe. You can easily swap out ingredients to fit your preferences or what you have on hand. Experiment with different cheeses, meats, and veggies to make them your own.
- They’re quick to make and freezer-friendly. Whether you’re prepping for a party or need a grab-and-go breakfast, these quiches can be made ahead of time and warmed up in a snap.
- Kids and adults alike will love them. Mini quiches are bite-sized, fun, and approachable for even the pickiest eaters. Plus, they add a gourmet touch to any meal without all the fuss.
Looking for more unique brunch ideas? Let me help with that. I put together a collection for you of all my favorite brunch recipes.
Ingredients
Let’s gather all the ingredients you’ll need for these adorable Prosciutto Arugula Mini Quiches. Here’s what you will need:
- Refrigerated Pie Crust: A time-saver that provides the perfect flaky base for the quiches. Of course, feel free to use homemade if you have the time! If you choose to make it from scratch, check out my go-to pie crust recipe.
- Eggs: The foundation of any quiche, they create a creamy, savory filling that binds everything together.
- Half and Half: Adds richness to the egg mixture for that perfect quiche texture – not too dense, but not too runny.
- Baby Arugula: Offers a peppery bite that balances the richness of the eggs and cheese, giving the quiche a fresh flavor.
- Swiss Cheese: Known for its mild, nutty taste, Swiss melts beautifully and pairs well with the prosciutto.
- Prosciutto: A savory addition that adds a slight crispness and a salty depth of flavor to each bite.
- Salt & Pepper: Essential seasonings to enhance the flavors of all the ingredients, making sure every bite is well-balanced and tasty.
How To Make
Okay, we’re ready to mix up this mini quiche recipe! Let’s get to it! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F.
- On a clean, flat surface, roll out the pie crust. Using a 2½-inch square cutter (or a knife), cut out 12 squares from the dough. Re-roll the scraps if needed to make all 12 pieces. Gently press each square into the bottom and up the sides of 12 tartlet pans.
- Prick the bottom of each tartlet crust with a fork, then bake for about 10 minutes or until the edges begin to turn golden.
- In a medium bowl, whisk together the eggs and half and half. Stir in the arugula, cheese, prosciutto, salt, and pepper until evenly combined.
- Pour the egg mixture into each tartlet shell, filling them evenly.
- Bake for 8 to 10 minutes, or until the centers puff up and feel slightly firm to the touch.
- Allow the quiches to cool for a few minutes before serving.
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And that’s it.
You’re going to love these! The combination of flavors makes them feel gourmet, but the recipe itself is simple and approachable. Love that!
Frequently Asked Questions
Can I make these quiches ahead of time?
Absolutely! These mini quiches can be made ahead of time and stored in the fridge for up to three days or in the freezer for up to two months. Reheat them in the oven for a quick and easy snack or appetizer.
What other ingredients can I use to customize this recipe?
The options are endless! Try swapping out the prosciutto for bacon, ham, or even smoked salmon. For the greens, spinach or kale works wonderfully, and you can play around with different cheeses such as cheddar, feta, or goat cheese.
How should I store leftovers?
Store leftover mini quiches in an airtight container in the fridge. They’ll stay fresh for up to three days. For longer storage, freeze them and simply reheat them in the oven when ready to enjoy.
Can these be served at room temperature?
Definitely! These mini quiches are great served warm, at room temperature, or even chilled. That’s part of what makes them perfect for parties and brunches – no need to worry about keeping them piping hot.
More Breakfast Recipes You’ll Enjoy
- Breakfast Strata Cups
- Adorable Mini Pancakes
- The Best Blueberry Muffins
- Easy Homemade Cream Cheese Danish
- Breakfast Fruit Salad with Yogurt
Whether you’re hosting a brunch, planning appetizers for a gathering, or just want a grab-and-go breakfast option, these Prosciutto Arugula Mini Quiches are a must-try. If you make them and love them, be sure to stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Prosciutto Arugula Mini Quiches
Ingredients
- ½ package refrigerated pie crust or homemade
- 3 eggs
- 2 tablespoons half and half
- ⅓ cup chopped baby arugula
- ⅓ cup shredded Swiss cheese
- 3 tablespoons cooked crumbled prosciutto*
- ⅛ teaspoon coarse salt
- ⅛ teaspoon ground black pepper
Instructions
- Begin by preheating your oven to 350 degrees F.
- On a clean, flat surface, roll out the pie crust. Using a 2½-inch square cutter (or a knife), cut out 12 squares from the dough. Re-roll the scraps if needed to make all 12 pieces. Gently press each square into the bottom and up the sides of 12 tartlet pans.
- Prick the bottom of each tartlet crust with a fork, then bake for about 10 minutes or until the edges begin to turn golden.
- In a medium bowl, whisk together the eggs and half and half. Stir in the arugula, cheese, prosciutto, salt, and pepper until evenly combined.
- Pour the egg mixture into each tartlet shell, filling them evenly.
- Bake for 8 to 10 minutes, or until the centers puff up and feel slightly firm to the touch.
- Allow the quiches to cool for a few minutes before serving.