Mini quiches

Preparation: 20 mins

Difficulty: Medium

Cooking Time: 20 minutes

Serving: 6

Ingredients

• 150g of ready rolled short crust pastry
• 3 medium free range eggs
• 100mL a2 Milk™
• 20g spinach
• 25g ham
• 3 cherry tomatoes
• 6 hole muffin tray

Directions

• Preheat the oven to 200°C (180°C fan forced).
• Unroll the pastry and cut out 6 circles 11cm wide.
• Line the muffin tray with the pastry discs making sure there are no holes.
• Bake blind for 8 minutes then remove from the oven to cool. Whilst the pastry is cooling, whisk together eggs and a2 Milk™ to form a smooth mixture.
• Fill each case to approximately 1/2 cm from the top with the filling mixture.
• Cut the tomatoes in half and drop a half into each quiche.
• Chop the ham into small pieces and distribute evenly between the quiches.
• Shred the spinach finely and distribute evenly between the quiches.
• Top up with the remaining filling mix, if necessary but don’t over fill them.
• Bake for 15-20 minutes until the pastry is golden and the filling is firm.

Nutritional Information