Prosciutto mini quiches – a great gluten-free breakfast!

Whether it’s a weekend and you fancy some homemade brunch, or you’re looking for some new breakfast ideas which don’t include bread or cereal; then these mini quiches could be for you. There’s no pastry to make and there’s virtually no mess. You don’t need any fancy quiche dishes, all you need is a 6-hole muffin tray, and you’re away!

This recipe is taken from the River Cottage Gluten Free recipe book. Not every recipe has a picture – which is mildly upsetting, I, like most people, am a picture-looker – but, thankfully, this recipe does have an accompanying picture, if it didn’t I’d have no idea what it was supposed to look like!

Ingredients

  • Butter, to wipe around the muffin tray
  • 6 slices of prosciutto ham
  • 100g frozen peas
  • 4 eggs
  • A splash of milk
  • About an inch strip of feta
  • 2 spring onions, thinly sliced
  • Black pepper

Method

  1. Preheat your oven to gas mark 6/200 degrees/180 degrees fan
  2. Wipe the butter on a bit of baking paper around the 6 holes in your muffin tray
  3. Take a slice of prosciutto and place it in one of your pre-buttered muffin holes, don’t worry if the prosciutto doesn’t fit neatly in
  4. Repeat this process with all 6 slices of the ham
  5. Sprinkle the frozen peas equally into the prosciutto holes
  6. In a jug, beat the eggs, adding the splash of milk and black pepper at you go, pour the egg mixture over the peas – don’t fill them right to the top
  7. Crumble in the feta and spring onions and another pinch of black pepper on each quiche
  8. Bake for 10-12 minutes, until the quiches have risen and have started to turn a little golden
  9. Take them out of the oven and leave them for a few minutes
  10. If they’re not easy to get out the muffin tray, run a small knife around the outside until they are freed
  11. Enjoy hot or cold

P.S. These keep in the fridge for about two days.

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