Crustless Quiche

Ingredients

• 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

Method

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.