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  • Writer's pictureGina

Mini Quiches with Caramelized Onions, Gruyere & Crispy Prosciutto

Who doesn't love a great bite-sized appetizer?!?

If you're like me and the rest of the population, this recipe is for you.

A perfect dish for a potluck party, quick brunch get together or just an app to wow your guests next time around.

Using store-bought pie dough, it isn't terribly difficult to make either. The hardest thing will be waiting pateintly for the onions to caramelize. Which they will. :)

Once that's done, it all comes together 1-2-3.

Which is about how many seconds it will take for the platter to be left with mere crumbs.


Mini Quiches with Caramelized Onions, Gruyere & Crispy Prosciutto


Double pack of store-bought pie crust, 14.1 oz package

3 oz Gruyere, finely shredded

1 sweet onion, cut into thin slivers

3 TBS unsalted butter

5 slices prosciutto, crisped (lay each slice out on sheet pan, roast at 400 F for about 15-20min, let cool and then crumble into large crisps)

4 eggs

1/4 whole milk

Kosher salt and freshly cracked pepper, to taste

  1. Preheat oven to 350 F. Spray a mini muffin pan with nonstick spray. Unroll each pie crust and use a 2.5in round cookie cutter to make 24 rounds. You will have to combine doughs at least once and reroll it out to make 24.

  2. Place each round into the mini muffin molds and lightly press to shape around edges. It doesn't have to go all the way up or look too perfect, just make sure there is a cavity for the egg mixture.

  3. Bake crusts for about 10-15 minutes or until lightly golden on edges. Remove pan from oven

  4. Make caramelized onions: In a medium saute pan, heat butter over medium heat. Once melted, add the onions and a good pinch of salt and pepper. Mix and cook over low heat for about 45 minutes to an hour, stirring often. Until onions are golden brown and cooked down in volume.

  5. Place about 1 tsp of onions into the bottom of each pie crust.

  6. In a medium bowl, whisk the eggs and milk very well.

  7. Spoon about 1.5 TBS egg mixture into each pie crust- it's okay if it seeps over crusts!

  8. Top each egg mixture with about 1 TBS shredded Gruyere.

  9. Bake at 350 F for about 15- 20 minutes or until cheese is golden and bubbling atop. Use toothpick to test to make sure egg is cooked through.

  10. Remove from oven and when ready to serve, top each generously with prosciutto crisps and another good pinch of freshly cracked black pepper.

  11. Enjoy!

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