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Crustless ham and spinach quiches

Name: Crustless ham and spinach quiches
Yield: 8
Ingredients: 1 bunch English spinach, leaves picked; 6 large eggs; 100ml milk or pure (thin) cream; 2 tablespoons finely chopped chives or flat-leaf parsley leaves; 1 tablespoon grated parmesan or gruyere; Melted unsalted butter, to brush; 2 thick slices (about 80g) ham, roughly chopped; 4 cherry tomatoes, halved

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by Jill Dupleix

Food writer

Oct 02, 2015

This is a clever take on the ever-popular ham and spinach quiche, without the weigh-you-down pastry.

1 bunch English spinach, leaves picked
6 large eggs
100ml milk or pure (thin) cream
2 tablespoons finely chopped chives or flat-leaf parsley leaves
1 tablespoon grated parmesan or gruyere
Melted unsalted butter, to brush
2 thick slices (about 80g) ham, roughly chopped
4 cherry tomatoes, halved

Method

1.

Preheat oven to 180°C. Cut eight 14cm squares of baking paper and press in to line eight 1/3-cup (80ml) muffin holes.
2.

Blanch the spinach in a saucepan of boiling water for 1 minute or until wilted. Drain and refresh in cold water, then squeeze dry and roughly chop.
3.

In a bowl, whisk together the eggs, milk or cream, chives or parsley and cheese. Season with salt and pepper.
4.

Brush the baking paper with a little melted butter. Scatter spinach and ham in each hole, fill with egg mix and top with tomato halves, cut-side up. Bake in the oven for 18-20 minutes until just set. Set aside to cool in the muffin pan.
5.

Take the cooled quiches to the picnic in their paper wrappers, so you can eat them with your hands.