I love adding prosciutto to these tartlets. It not only lends them a rather sophisticated but easy elegance; but the salty kick adds an extra *umami* or savoury layer.
If you don’t eat pork, don’t worry. These tartlets bake well with or without the prosciutto base. I’ve baked a few without the base as I often find myself without any ham at home. The obvious plus too is that dropping the prosciutto means you’ve instantly got a vegetarian version of this easy-to-make and mouthwatering quiche in your repertoire as well.