Mini ham and corn quiches

Name: Mini ham & corn quiches
Cook time: 40 min
Total time: 40 min
Yield: Makes 12
Cuisine: French
Ingredients: 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

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

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.