Crustless mini ham and vegie quiches recipe

Name: Crustless mini ham and vegie quiches recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
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; 12 eggs 125ml (1/2 cup) milk

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Prep Time: 15 minutes

Cook Time: 26 minutes

Total: 41 minutes

Servings: 18

Author : Liz Macri

mini ham vegie

Crustless mini ham and vegie quiches recipe

Ingredients

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50 grams butter, at room temperature1 small head broccoli, cut into small florets250 grams pkt frozen chopped spinach80 grams (1/2 cup) frozen peas and corn, thawed100 grams shaved ham, finely chopped35 grams (1/3 cup) finely grated parmesan12 eggs12 eggs 125 milliliters (1/2 cup) milk

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Instructions

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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.