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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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
- 1Preheat oven to 180°C/350°F.
- 2Whisk 2 eggs with 1 tablespoon pouring cream in a medium jug; season.
- 3Grease 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.
- 4Divide 90g (3 ounces) coarsely chopped leg ham and 310g (10 ounces) drained canned corn kernels between pastry cases. Top with egg mixture.
- 5Bake 25 minutes or until quiches are set and pastry is browned lightly.
- 6Meanwhile cook 2 slices prosciutto in a dry frying pan over medium heat, for 1 minute each side or until crisp. Crumble prosciutto on quiches.