Première fournée de weston


Vegetable mini quiches on bread crusts

For 8 mini quiches


  • 8 slices of cracked wheat bread
  • Butter
  • 8 slices of prosciutto
  • Grilled vegetables of your choice, diced (about 250 ml of vegetables)
  • 8 eggs
  • Salt and pepper
  • Chives, parsley


  • Flatten the bread with a rolling pin, butter one side of the slices and press into an eight-cup muffin pan, butter side down.
  • Top each of the bread crusts with a thin slice of ham or prosciutto.
  • Place some vegetables in the bottom and cover with an egg.
  • Salt and pepper.
  • Bake for 20-25 minutes at 350°F.
  • Remove from the oven and garnish with fresh herbs.
  • Serve with a baby spinach or cherry tomato salad.