Quiche in Prosciutto cups

This recipe is great because it looks like you put a lot of work into it, when in fact these little appetizers are  really easy to make. As long as you have mini-muffin molds, that is. I got the recipe from Epicurious, but made a few modifications. Since the prosciutto itself is so salty, you don't need to add any salt at all.
Here goes:

• 4 thin slices of prosciutto, cut in half
• 2 egg whites
• 1 whole egg
• 3 tablespoons (45mL) of thick yogurt (Liberty Mediterranean style)
• 1/2 teaspoon of fresh rosemary, chopped (plus extra for pretty garnish)
• freshly ground black pepper, to taste

Get your oven going at 400°F. Lightly oil your muffin pan. Press 1 piece prosciutto into each of the 8 mini cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, rosemary, and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes.
Garnish with rosemary.

Now don't worry too much about the look of the cups. I suck at presentation and they always turned out fine. And who cares anyhow, cause they're so delicious!!