Name: Prosciutto and roasted capsicum quiche
Cook time: 50 min
Total time: 50 min
Ingredients: 6 slice (90g) prosciutto; 3 (sheets) ready-rolled shortcrust pastry; 4 slice (170g) bottled roasted red capsicum, chopped coarsely; 1/3 cup fresh basil, coarsely chopped; 3/4 cup (75g) pizza cheese; 1 quantity quiche filling; Quiche filling (1 quantity); 300 millilitre cream; 4 eggs; 1/4 cup milk

Ingredients

6 slice (90g) prosciutto

3 (sheets) ready-rolled shortcrust pastry

4 slice (170g) bottled roasted red capsicum, chopped coarsely

1/3 cup fresh basil, coarsely chopped

3/4 cup (75g) pizza cheese

1 quantity quiche filling

Quiche filling (1 quantity)

300 millilitre cream

4 eggs

1/4 cup milk

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (1⁄3-cup/80ml) muffin pan.

2.Cook prosciutto in heated oiled large frying pan until crisp. Cool, chop coarsely.

3.Cut twelve 9cm rounds from pastry, press into pan holes. Divide combined prosciutto, capsicum, basil and cheese among pastry cases, pour quiche filling into pastry cases.

4.Bake about 25 minutes. Stand in pan 5 minutes before serving.

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