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Photo of Semi-dried tomato and prosciutto mini quiches by WW

Semi-dried tomato and prosciutto mini quiches

Total Time
45 min
20 min
25 min
Rich and herby, these Italian-inspired quiches are perfect party treats. Double the recipe and freeze a batch to whip out when guests drop in


Oil spray

2 x 3 second spray(s)

Prosciutto fat trimmed

75 g

Semi-dried tomatoes

50 g, finely choppped

Fresh basil

2 tbs, finely chopped

Grated parmesan cheese

¼ cup(s), (20g)

Reduced-fat puff pastry

190 g, (1 1/2 sheets), partially thawed


2 medium

Skim milk

½ cup(s), (125ml)


  1. Preheat oven to 200°C or 180°C fan forced. Lightly spray a 12-hole (2 tablespoon/40ml capacity) non-stick mini muffin tin with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prosciutto, turning, for 3–4 minutes or until crisp. Cool and coarsely chop. Combine chopped prosciutto, tomatoes, basil and parmesan in a medium bowl.
  3. Using a 7.5cm round cutter, cut 12 rounds from pastry. Press 1 pastry round into each tin hole and prick bases all over with a fork. Sprinkle prosciutto mixture into pastry cases.
  4. Whisk eggs and milk in a jug until combined. Season with salt and freshly ground black pepper. Pour egg mixture into pastry cases. Bake quiches for 18–20 minutes or until pastry is golden and f illing is set. Stand quiches in tin for 5 minutes before serving.


These quiches can be made ahead and frozen. Once cool, place in a single layer in snap-lock bags and label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C or 160°C fan-forced and cook for 10 minutes.