Crustless mini ham and vegie quiches
- Replies 5
These quiches are great as a main served with salad or as a bbq side
Recipe notes
Make sure you grease the pans well before adding the mixture to ensure the quiches come out easily.
Squeeze as much liquid as possible out of the spinach as too much moisture in the egg mixture will stop it setting.
- Prep 15m
- Cook 26m
- Makes 18
Recipe by Taste
Ingredients
- 50g butter, at room temperature
- 1 small head broccoli, cut into small florets
- 250g pkt frozen chopped spinach
- 80g (1/2 cup) frozen peas and corn, thawed
- 100g shaved ham, finely chopped
- 35g (1/3 cup) finely grated parmesan
- 12 eggs
- 125ml (1/2 cup) milk
- Step 1
Preheat oven to 180C/160C fan forced. Grease eighteen 80ml (1/3 cup) non-stick muffin pans with butter. - Step 2
Bring a small saucepan of water to the boil over high heat. Add the broccoli and cook for 1 minute or until just tender. Drain. Refresh under cold water. Drain. - Step 3
Meanwhile, use your hands to squeeze the excess liquid from the spinach. Place spinach in a bowl. Add peas and corn, ham and half the parmesan. Toss to combine. - Step 4
Divide broccoli and spinach mixture among prepared muffin pans. Whisk together eggs and milk in a large jug until well combined. Season with salt and pepper. Pour egg mixture evenly among the pans. Sprinkle with remaining parmesan. Bake for 20-25 minutes or until quiches are golden and just set. Serve.
Recipe notes
Make sure you grease the pans well before adding the mixture to ensure the quiches come out easily.
Squeeze as much liquid as possible out of the spinach as too much moisture in the egg mixture will stop it setting.
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