Prosciutto and Asparagus Quiche Cups

Posted by Connie Veilleux on Mar 27, 2013 in Appetizers, Breakfast, Brunch Foods, Easter | 0 comments

Our Prosciutto and Asparagus Quiche Cups in a Baked Potato Crust is a perfect gluten-free, dairy-free Mother’s Day or Easter Brunch or breakfast recipe. Creamy eggs baked in a rosemary hash brown potato-style crust.