Ham, Spinach & Ricotta Mini Quiches
Tiny, golden and irresistibly creamy, these mini quiches are packed with warm, comforting flavour.
Smoky, salty ham and vibrant spinach nestle into a rich ricotta filling that bakes to tender perfection, each bite delivering a delightful balance of lush creaminess and savoury depth.
Perfectly crisp on the outside with a custardy centre, they’re ideal for brunch spreads, lunchboxes or elegant nibblies at your next gathering. These are little parcels of flavour that feel both homely and refined.
Ingredients
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150g Otway Ham, finely diced
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Olive oil spray, for greasing
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120g baby spinach leaves
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½ cup fresh ricotta
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⅓ cup finely grated parmesan
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2 eggs, whisked
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2 sheets frozen ready-rolled shortcrust pastry, partially thawed
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Small basil leaves, to serve
Method
Preheat oven to 200°C/180°C fan-forced. Lightly spray 18 holes in two patty pans with oil spray.
Place spinach leaves into a large heatproof bowl and cover with boiling water. Stand for 10 seconds. Drain. Squeeze spinach to remove excess moisture and finely chop. Wipe the bowl dry and return spinach.
Add ham, ricotta, parmesan and eggs to spinach. Season with salt and pepper to taste. Stir until well combined.
Using a 7cm-round cutter, cut 18 rounds from pastry sheets. Line the prepared patty pan moulds with pastry rounds.
Spoon ham mixture into the pastry cases. Bake for 20-25 minutes or until filling is golden and pastry is golden.
Top the warm quiches with basil leaves and serve.
