Prosciutto quiche (no crust)

This is an option if you feel like having a quiche but do not want to fuss with a crust: Simply line the pans (or the pie pan) with a few slices of prosciutto or ham, pour the custard on top and bake. Easy and yummy.

INGREDIENTS: 3 tartlets (quantity can be doubled)

  • 1/4 pound of prosciutto
  • 1 cup of shredded part-skim mozzarella
  • 2 large eggs
  • 1/3 cup of cubed gouda cheese
  • 4 ounces of half-and-half (or light cream)
  • pepper, to taste or ground nutmeg
  • 1 cup of chopped onions
  • 2 or 3 tablespoons of butter


  1. Brush each tartlet pan with half of a teaspoon of butter. Line the pan with prosciutto slices, cutting the overhang with kitchen scissors and using them for the next pan or to place on top of the first layer.
  2. Chop the onion and heat one tablespoon of butter or oil in a pan; fry the onion until translucent over very low heat.
  3. In a mixing bowl, break the two eggs, beat with a fork and add the half and half or cream. Add the shredded cheese, the chopped onion, the cubed Gouda and some freshly ground pepper or nutmeg. Pour onto the tartlets.
  4. Place the tartlets on a baking sheet and bake in a preheated 375F oven for 20 minutes or until the tartlets are puffy and cooked. Serve warm or at room temperature, with a salad if desired.

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  1. Posted April 5, 2011 at 8:36 pm | Permalink

    For all those individuals with gluten allergies…this is an amazing option!

  2. Posted April 5, 2011 at 9:01 pm | Permalink

    Woman, you know how to get me all giddy!! This is lovely and simply delicious!

  3. Posted April 5, 2011 at 10:24 pm | Permalink

    This is perfectly delish Joumana and what a great low carb meal this will be. I’ll definitely make these soon. I adore proscuitto and want any excuse to have some :)

    chow! Devaki @ weavethousandflavors

  4. Posted April 5, 2011 at 11:45 pm | Permalink

    Great idea – especially when too hot to make pastry…..that happens here! Love anything with custard, sweet or savoury.

  5. Posted April 6, 2011 at 1:03 am | Permalink

    Fabulous idea for going without crust and I know the men in my house will love this.

  6. Posted April 6, 2011 at 1:43 am | Permalink

    A wonderful idea! Those must be delish.



  7. Posted April 6, 2011 at 2:44 am | Permalink

    Yummy!! This is mouthwatering!

  8. Posted April 6, 2011 at 3:06 am | Permalink

    Wow quiche looks marvellous.

  9. Posted April 6, 2011 at 6:23 am | Permalink

    This is certainly an interesting as well as appetizing feast.
    To be very honest, I’m particularly possessive over Prosciutto crudo in its original state…and so rarely do I cook it. At some point I’ll have to get over this mental hump and get your mini quiche delights onto the table ;o)

    Joumana, your creativity has once more driven me to possibly change my stubborn ways ;o)

    Ciao for now,

  10. Posted April 6, 2011 at 7:05 am | Permalink

    Great idea to use prosciutto as an alternative to quiche crust. The cheese filling is amazing.

  11. Posted April 6, 2011 at 7:47 am | Permalink

    You always come with such great ideas from your kitchen. Love crust less quiche but prosciutto is a nice addition.

    Have a great day girl!


  12. Posted April 6, 2011 at 8:17 am | Permalink

    Great idea, as always!

  13. Posted April 6, 2011 at 8:49 am | Permalink

    Such a great idea Joumana!

  14. Posted April 6, 2011 at 9:50 am | Permalink

    Very smart idea for something quick and tasty Joumana!

  15. Posted April 6, 2011 at 10:26 am | Permalink

    Coincidentally, I’ve been stumbling upon a bunch of baked egg type dishes that all claim to be easier than making a mess of individual omelets for the extended collective family. But I love this one. Looks perfect. Cheers!

  16. Posted April 6, 2011 at 12:41 pm | Permalink

    You should send this to Jean at Cook Sister who is doing an event about tarts without a top crust. I think it fits the criteria and it looks delicious.

  17. Posted April 6, 2011 at 2:43 pm | Permalink

    great idea Joumana ! looks delicious…have a good day, a hug….

  18. Posted April 6, 2011 at 4:55 pm | Permalink

    Un petit regard gourmand pour les jolis biscuits aux amandes mais aussi un coup de coeur pour ces petites choses si agréables avec un apéro gourmand… légères et croustillantes à souhait…

  19. Posted April 6, 2011 at 7:21 pm | Permalink

    Wow!! Such a lovely idea! I wonder if you can use bacon too? Probably will not be as crisp and light as prosciutto though.

  20. Dan in Texas
    Posted April 6, 2011 at 7:23 pm | Permalink

    This reminds of of Spanish Tortas – I like to make in a larger casserole dish similar to a quiche with cubed boiled potatoes, jalapenos, shredded Manchego cheese and bake until done. But not finished yet! To eat I then slice in maybe 1 inch thick wedge and sautee’ until golden brown all over in olive oil and maybe a little butter. If you like Srarachi sauce, it makes puts it over the top. I can eat this any time of day and even better wrapped in a tortilla with some bacon. OMG….a whole new breakfast taco.

  21. Posted April 6, 2011 at 8:58 pm | Permalink

    Very pretty! Who needs crust, when you can have a little ham instead!

  22. Posted April 6, 2011 at 11:34 pm | Permalink

    What a fantastic idea…love the creativeness here and they look simply delicious :)

  23. Posted April 10, 2011 at 2:27 pm | Permalink

    These are beautiful! I love them, I’m bringing these to my next book club. Thanks for a great idea!

  24. Posted April 12, 2011 at 11:10 am | Permalink

    Big hit this past weekend, by the way. Thanks!

  25. Posted May 5, 2011 at 12:10 am | Permalink

    Fab idea – I’m going to make these this weekend.

  26. Posted May 5, 2011 at 4:22 am | Permalink

    Mmm I love this! And the prosciutto “crust” is brilliant and delicious. Perfect lunch!

  27. Posted May 5, 2011 at 9:47 am | Permalink

    What a gorgeous quiche, and I love the “crust” – perfectly and naturally gluten free this way too!

  28. Posted May 9, 2011 at 10:26 am | Permalink

    Bonsoir Joumana, une quiche sans croûte….tu ” mets pâte ” bisous et passe une bonne soirée

  29. Posted May 24, 2011 at 7:51 am | Permalink

    What a brilliant idea! I’m not a big crust fan myself, but I could definitely get excited about this. :-)

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  1. […] sweet, to savoury – Joumana of Taste of Beirut presented us with these oh-so-pretty Prosciutto crustless mini quiches – perfect for serving with lovely summer […]

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