Need a quick and easy brunch or snack idea when hosting guests? Try this simple yet delicious ham and corn mini quiches recipe.
TOTAL TIME 40 minutes | MAKES 12
Ingredients
- 2 sheets shortcrust pastry
- 90 g ham, chopped
- 125 g drained tinned corn kernels
- 2 eggs
- 1 tbsp milk
- 2 slices prosciutto ( optional )
Method
Preheat oven to 180ºC.
Grease a 12-hole flat-based patty pan. Using a 7cm cutter, cut 12 rounds from the shortcrust pastry and press rounds into pan holes.
Divide the chopped ham and corn among the pastry cases and the kernels among the pastry cases.
Whisk eggs with milk in a jug. Season and pour into pastry cases. Bake for 25 minutes or until quiches are set and pastry is lightly browned.
Cook prosciutto in a dry frying pan over medium heat for one minute on each side or until crisp. Crumble prosciutto on quiches.
A tip: Individual quiches are perfect transportable fare, ideal for work or school lunches. Team with a handful of salad leaves or steamed veggies for a light meal. Mix and match your favourite fillings with the basic egg mixture.
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