Preheat the oven to 375 degrees F.
Roll out each pie dough
into an 11 to 12-inch round on a clean dry surface. Cut 8 rounds from each disk using the biscuit
or cookie cutter
, re-rolling the scraps to create the last 1 to 2 circles if needed. Gently press the rounds into the bottom and up the sides of the muffin tins, and then pierce the bottom of the dough with a fork a few times to vent. Bake until the crust
is set and slightly golden brown, 10 to 14 minutes. Let cool on a wire rack.
Bake the prosciutto
on a sheet pan
until crispy, 3 to 5 minutes. Once cooled enough to handle, break or chop
into 1 to 2-inch pieces and reserve.
the butter in a skillet over medium-high heat. Add the onions
, olive oil, brown sugar
, salt and crushed red pepper and cook, stirring often, until the onions are golden and tender, 6 to 8 minutes. Stir in the beet greens
, lemon zest
and garlic and continue cooking until most of the liquid has been absorbed, 4 to 6 minutes. Remove from the heat and let cool to room temperature.
together the cream, sea salt
, black pepper and eggs, and then fold in the Colby
Jack, goat cheese
Spoon a heaping tablespoon of the beet
mixture into each crust, add a few pieces of prosciutto and pour the egg mixture on top. Place the muffin tins
onto a baking sheet and bake until golden brown on top and still fluffy to the touch, 18 to 20 minutes. Let cool 5 minutes before gently transferring to a serving plate. Serve warm.