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
Preheat the oven to 180° C. Line a standard 12-hole muffin tin with 2 halves of a prosciutto slice in each muffin cavity.
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.
Add the tomatoes, olives, feta cheese and chives. Place equal spoonfuls of the mixture into the prepared bases.
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.
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.
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.