un-quiche lorraine

I have a lovely friend named Lorraine. Lorraine is like my work mother, but she's also a dear friend. When asking for suggestions for cupcakes on my facebook page, Lorraine responded with a request for a frittata. I like a frittata, but I love a quiche. I thought of quiche and then I thought of Lorraine... and then came Quiche Lorraine. I know, I know - I went a little far, but I was just unable to resist. An avid tennis player and health nut, I knew I couldn't possibly present Lorraine with the traditional Quiche Lorraine with the pie crust, eggs, cheese, bacon, etc. Whatever this was certainly had to be lighter, healthier, and absolutely delicious. I made a few omissions and a substitution or two and I couldn't be happier with the results. I measured nothing, but it turned out divine. Quiche Lorraine it isn't, but certainly Quiche Lorraine inspired by my lovely friend Lorraine. So, Lorraine... this is for you.

Un-Quiche Lorraine (Makes 9 muffins)
olive oil
2 whole eggs
2 egg whites
about 2 tablespoons of water
about 2 tablespoons of skim milk
1/2 small onion - diced
6 slices of thinly sliced prosciutto
light swiss cheese - grated
Herbs de Provence
cayenne
garlic powder
salt + pepper - to taste

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray and set aside. Heat small skillet with olive oil over medium heat. Once oil is heated, add onions and saute until transparent, about 3 - 4 minutes. Remove from heat and allow to cool. Combine eggs and egg whites with water, milk, cayenne, garlic powder and herbs and whisk until all is incorporated and eggs are slightly frothy. When onions are cooled, add to egg mixture and stir. When combined, spoon egg mixture into muffin tins. When tins are full, top with prosciutto and swiss cheese. Bake for 20 - 22 minutes or until cheese is golden.

I was certainly pleased with these guys. Even Nick enjoyed it. I'm certain this would be something easy to make for brunch and will certainly make an appearance again in our kitchen. I hope Lorraine enjoys them as much as we did.

Until next time...