Recipe

Mini ham and corn quiches

Perfect for an after school snack, or school and work lunches these mini ham and corn quiches are easy and tasty and appealing.

Mar 31, 2011 1:00pm
  • 40 mins cooking
  • Makes 12
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Ingredients

Mini ham & corn quiches
  • 2 eggs
  • 1 tablespoon pouring cream
  • 12 -hole (2-tablespoon/40ml) flat-based patty pan
  • 2 (sheets) of shortcrust pastry
  • 90 gram (3 ounces) coarsely chopped leg ham
  • 310 gram (10 ounces) drained canned corn kernels
  • 2 slice prosciutto in a dry frying

Method

Mini ham & corn quiches
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Whisk 2 eggs with 1 tablespoon pouring cream in a medium jug; season.
  • 3
    Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm (3-inch) cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.
  • 4
    Divide 90g (3 ounces) coarsely chopped leg ham and 310g (10 ounces) drained canned corn kernels between pastry cases. Top with egg mixture.
  • 5
    Bake 25 minutes or until quiches are set and pastry is browned lightly.
  • 6
    Meanwhile cook 2 slices prosciutto in a dry frying pan over medium heat, for 1 minute each side or until crisp. Crumble prosciutto on quiches.

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