Ingredients
Method
- 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