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