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Mini Prosciutto-Arugula Quiches


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Mini Prosciutto-Arugula Quiches Recipe





1/2 (15-ounce) package refrigerated pie dough (1 sheet)
3 large eggs
1 tablespoon milk
1/3 cup chopped baby arugula
1/4 cup shredded Swiss cheese
2 tablespoons cooked, crumbled prosciutto
1/8 teaspoon coarse salt
1/8 teaspoon ground black pepper


• Preheat oven to 350°.
• On a clean, dry surface, roll out the pie dough. Using a 2½-inch
square-shaped cutter, cut 12 squares, rerolling dough as necessary.
Press into bottoms and up sides of 12 square-shaped tartlet
pans. Prick the bottom of the dough with a fork.
• Bake for 12 minutes, or until edges begin to turn golden.
• In a medium bowl, whisk together the eggs, milk, arugula,
cheese, prosciutto, salt, and pepper. Fill each tartlet shell with
the egg mixture, and bake for 8 to 10 minutes, or until centers
are puffy and lightly firm. Let cool slightly before serving.


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