Leg Ham, Spinach & Ricotta Mini Quiches

Leg Ham, Spinach & Ricotta Mini Quiches

Prep Time 25 minutes
Servings 18 pieces


  • Olive Oil for greasing
  • 120 grams Baby Spinach Leaves
  • 150 grams Sliced Leg Ham finely diced
  • ½ cup Fresh Ricotta from the deli
  • ½ cup Parmesan Cheese finely grated
  • 2 Eggs whisked
  • 2 sheets Short Pastry frozen, ready rolled, partly thawed
  • Small Basil Leaves to serve


  • Pre-heat fan-forced oven to 180C
  • Lightly spray 18 hole Patty Pan with oil
  • Place spinach leaves into a large heatproof bowl and cover with boiling water for 10 seconds
  • Drain bowl and squeeze spinach leaves to remove excess water
  • Finely chop spinach leaves, wipe bowl dry and return chopped spinach leaves to bowl
  • Add ham, ricotta, parmesan and eggs to spinach
  • Season with salt and pepper to taste and stir until well combined
  • Using a 7cm-round cutter cut 18 rounds from the pastry sheets and line the prepared Patty Pan moulds with the pastry rounds
  • Spoon ham mixture into the pastry cases and bake for 20 - 25 minutes or until filling and pastry is golden
  • Top the warm quiches with basil leaves and serve
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