Thursday, 16 January 2014

Ham, spring onion, spinach & feta mini quiches

 
This is one of our family favourites! A delicious finger food for any occasion. It can be altered to be vegetarian by removing the ham and adding sun dried tomatoes.
Makes 36 servings
 
 
 
Ingredients:
 
  • 4 sheets ready-rolled pastry (makes 36 pastry circles)
  • 6 eggs (you may need more depending on the depth of muffin tray)
  • 1 whole spring onion chopped
  • 150g chopped ham
  • 200g cubed feta cheese
  • 1 whole red capsicum/bell pepper diced
  • 100g spinach leaves chopped
  • 100g grated cheese
  • 2 teaspoons nutmeg powder
  • Oregano flakes - optional
  • 10 chopped sun dried tomatoes (to top & identify the vegetarian quiches)**
 
Method:
1. Spray or brush oil over the surface area of your muffin dish.
Use a metal circle cutter to cut approximately 9 circles from each sheet of pastry.
This will give you 36 circles. You can trim excess pastry and make a few spares if needed.
2. Preheat oven and a baking tray to 180°C. Place dish on hot tray. Line the muffin tray with the pastry circles.  

Bake pastry case for about 5 minutes or until light golden. I have three shelves in my oven, so I could cook all 3 trays in one go. Remove from oven.
3. Spread or sprinkle the ham, feta, grated cheese, spring onion, capsicum and spinach evenly throughout the quiche bases. I like to make sure there is an even amount over the whole tray.  Make sure all the quiches are as full as you would like them before we add the egg.
** If you wish to make some vegetarian quiches, don’t put the ham in and put the sundried tomatoes on the top so you can tell the difference once they are cooked. I made another batch later in the day that were vegetarian, so I haven't got photos here. 

4. Beat the eggs and salt and pepper in a jug. Add some of your nutmeg and beat it through the eggs until well mixed. Pour into pastry case. I often use a syringe to slowly add the desired amount of egg to each quiche and not spill any on the trays. If you want to you can sprinkle some oregano flakes on top of each quiche, to add a bit more flavour.


5. Bake for 25 minutes or until set in the centre.
 Let them cool and sit for 5 minutes. Serve with tomato or other serving sauces.
 ♥ Lady Creativity

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