Prosciutto and asparagus are a match made in heaven in these mini quiche bites.
Ingredients
- Olive oil, to grease
- 4 Mountain Bread white wheat wraps
- 1 bunch asparagus, woody ends trimmed, thinly sliced
- 4 slices prosciutto, finely chopped
- 50g brie, finely chopped
- 4 eggs, lightly whisked
- 60g (1/4 cup) sour cream
Method
- Step 1Preheat oven to 180°C. Brush twenty 30ml (1 1/2-tablespoons) capacity non-stick mini muffin pans with oil to lightly grease.
- Step 2Use an 8cm-diameter round pastry cutter to cut 5 discs from each wrap. Line the prepared pans with the discs.
- Step 3Combine the asparagus, prosciutto and brie in a medium bowl. Spoon the asparagus mixture evenly among the lined pans.
- Step 4Use a fork to whisk together the eggs and sour cream in a medium jug. Pour the egg mixture evenly among the muffin pans. Bake in oven for 20 minutes or until just set. Transfer to a serving platter to serve.
Nutrition
361 kj
Energy
4g
Fat Total
2g
Saturated Fat
5g
Protein
201.2mg
Sodium
1g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Note: Make this recipe up to 2 hours ahead.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Australian Good Taste
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