Mushroom and Sourdough Crusted Cremini Mini Quiches

Directions

1. Heat oven to 400 degrees F. In a food processor, or by hand, finely mince bread to measure 2 1/2-cups crumbs resembling Panko crumbs. Add mushrooms, lemon pepper, and Parmesan; pulse 5 times, or stir to combine. Add olive oil and pulse 5 times or stir until evenly mixed. Coat 6 muffin cups with cooking spray. Press 1/3-cup crumbs over bottom and up sides of each cup. Bake for 10 minutes. Remove from oven and fill with filling.
2. Meanwhile, heat olive oil in a large frying pan on medium heat. Add chopped garlic, chopped prosciutto, and mushrooms to one side of pan and sliced mushrooms to the opposite side, do not mix. Sprinkle both sides of mushrooms with Italian seasoning, stir and cook, continue to keep mushrooms separate. Cook mushrooms for 3 minutes or until tender. Transfer chopped mushroom mixture to medium bowl and stir in eggs, ricotta, and Italian cheese until well blended. Reserve sliced cooked mushrooms in pan.
3. Pour egg mixture into baked sourdough-mushroom cups, top each cup with a slice of mushroom. Bake for 15-17 minutes or until set. Cool 3 minutes. Run a knife along the inside edge of the muffin cups, gently remove quiches with a large spoon. Sprinkle with Parmesan cheese, if desired, and serve. Yields: 6 mini muffin size quiches.
4. Variations: *For vegetarian quiches simply omit the prosciutto. *The lemon pepper used in this recipe contained lemon peel, black pepper, salt, sugar, garlic, onion, and thyme; adjust seasoning if desired. *The Italian seasoning contained marjoram, thyme, rosemary, savory, sage, oregano, and bail; adjust seasoning if desired *Substitute 1-tablespoon fresh herbs in the filling for the dried seasoning when possible.