Semi-dried tomato and prosciutto mini quiches
2 x 3 second spray(s)
Prosciutto fat trimmed
50 g, finely choppped
2 tbs, finely chopped
Grated parmesan cheese
¼ cup(s), (20g)
Reduced-fat puff pastry
190 g, (1 1/2 sheets), partially thawed
½ cup(s), (125ml)
- Preheat oven to 200°C or 180°C fan forced. Lightly spray a 12-hole (2 tablespoon/40ml capacity) non-stick mini muffin tin with oil.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prosciutto, turning, for 3–4 minutes or until crisp. Cool and coarsely chop. Combine chopped prosciutto, tomatoes, basil and parmesan in a medium bowl.
- Using a 7.5cm round cutter, cut 12 rounds from pastry. Press 1 pastry round into each tin hole and prick bases all over with a fork. Sprinkle prosciutto mixture into pastry cases.
- Whisk eggs and milk in a jug until combined. Season with salt and freshly ground black pepper. Pour egg mixture into pastry cases. Bake quiches for 18–20 minutes or until pastry is golden and f illing is set. Stand quiches in tin for 5 minutes before serving.