Prosciutto Spinach and Egg Pies
Elevate your breakfast or brunch with these irresistibly flaky Prosciutto Spinach and Egg Pies! Wrapped in golden puff pastry and bursting with layers of savory flavor, these miniature pies feature a delicious medley of silky prosciutto, garlicky sautéed spinach, gooey mozzarella cheese, and perfectly baked eggs with runny yolks. Easy to assemble and baked to perfection in just 25 minutes, this recipe offers a gourmet twist on classic quiche with an elegant, individual-serving presentation. Perfect for entertaining or meal prep, these handheld delights are as stunning as they are satisfying. Serve them warm or at room temperature for a crowd-pleasing dish that’s both visually stunning and packed with flavor. Keywords: puff pastry, breakfast pies, prosciutto and egg, spinach recipes, brunch ideas, individual-serving quiche.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 6 large eggs
- 2 cups fresh spinach leaves
- 6 prosciutto slices
- 1 cup shredded mozzarella cheese
- 2 tablespoons milk
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin or a similar baking dish.
On a lightly floured surface, roll out the puff pastry sheets and cut them into 6 equal squares, large enough to line each cup of the muffin tin.
Carefully press each puff pastry square into the muffin tin cups, ensuring the edges slightly overhang. Set aside while preparing the filling.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for 2–3 minutes, stirring frequently, until wilted. Season with a pinch of salt and pepper, then remove from heat.
In a medium-sized bowl, whisk together 4 eggs, milk, the remaining salt, and pepper until well combined.
Assemble the pies by layering each muffin cup with a slice of prosciutto, followed by a spoonful of wilted spinach, and a sprinkling of shredded mozzarella cheese.
Carefully pour the egg mixture into each cup, filling them about ¾ of the way. Crack the two remaining eggs and gently place one yolk on top of the filling in each cup for a vibrant presentation.
Fold the corners of the puff pastry over the top of the filling, leaving a small opening for the yolk to peek through.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp, and the eggs are set.
Remove the pies from the oven and allow them to cool for 5 minutes in the tin. Carefully lift them out and serve warm or at room temperature.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
