Leg Ham, Spinach & Ricotta Mini Quiches
Perfect for any occasion
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Cooking Time
25 mins
Prep Time
25 mins
Serves
6 serves
Made with Kawungan Quality Meats sliced leg ham
Ingredients
Olive oil for greasing
120
grams
baby spinach leaves
150
grams
sliced leg ham finely diced
1/2
cup
fresh ricotta from the deli
1/2
cup
Parmesan cheese finely grated
2
eggs, whisked
2
sheets
short pastry froze, ready, rolled and partly thawed
small basi leaves to serve
Method
01
Pre-heat fan-forced oven to 180C
02
Lightly spray 18 hole Patty Pan with oil
03
Place spinach leaves into a large heatproof bowl and cover with boiling water for 10 seconds
04
Drain bowl and squeeze spinach leaves to remove excess water
05
Finely chop spinach leaves, wipe bowl dry and return chopped spinach leaves to bowl
06
Add ham, ricotta, Parmesan and eggs to spinach
07
Season with salt and pepper to taste and stir until well combined
08
Using a 7cm-round cutter cut 18 rounds from the pastry sheets and line the prepared Patty Pan moulds with the pastry rounds
09
Spoon ham mixture into the pastry cases and bake for 20 - 25 minutes or until filling and pastry is golden
10
Top the warm quiches with basil leaves and serve
Recipe Notes
These freeze well once cooked. Let them cool completely before storing and reheat in a low oven rather than the microwave for the best result.
Cooking Methods
Oven Bake
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