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.

  • 40 mins cooking
  • Makes 12
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MINI HAM & CORN QUICHES

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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