Crustless Quiche

  • 15min
  • 25min
  • 12


  • 12 slices Parma ham (prosciutto), halved

  • 15 ml olive oil

  • 1 small red onion, finely diced

  • 150 g red and yellow cherry tomatoes, quartered

  • 75 g pitted black olives, chopped; optional

  • 50 g mild feta cheese, cut into pieces

  • 30 ml chives, chopped

  • 250 ml milk

  • 6 large eggs

  • Freshly ground black pepper, to taste

  • 30 ml Parmesan cheese, finely grated


  1. 1

    Preheat the oven to 180° C. Line a standard 12-hole muffin tin with 2 halves of a prosciutto slice in each muffin cavity.

  2. 2

    Heat the oil in a pan and sauté the onions until soft. This should take about 4 minutes. Turn off the heat and allow to cool.

  3. 3

    Add the tomatoes, olives, feta cheese and chives. Place equal spoonfuls of the mixture into the prepared bases.

  4. 4

    In a jug or large measuring cup, whisk together the milk and eggs, and season. Pour equal amounts of this whisked mixture into the prepared bases. Sprinkle over the Parmesan.

  5. 5

    Bake for 15 minutes until golden, nicely puffed and set. Cool for a few minutes and then gently remove the tartlets from the muffin tin.

Siba’s tip…

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.