Ham, Spinach & Ricotta Mini Quiches
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.
