Ham & Spinach Mini Quiches

By Sonja Jordt | Published 1 October 2010

Ham and Spinach mini Quiche you can enjoy with some bubbly.

You need  (for 12 mini quiches)
• 12 slices parma ham
• 12 baby spinach leaves
• 200g dried spaghetti
• 6 jumbo eggs
• 250g cream cheese
• ½ cup grated matured cheddar cheese
• salt and freshly ground black pepper
• piquanté peppers or sun-dried tomatoes, finely chopped

Here’s how

1. Ham it up. Preheat the oven to 180ºC. Grease muffin pans with butter and line each cup with a slice of ham.
2. Popeye’s treat. Blanch the spinach by dropping the leaves in boiling water for halfaminute or until just wilted; drain by squeezing out the excess moisturewith your hands. Put a leaf in each cup.
3. Pasta, please. Cook the spaghetti and drain it. Divide the pasta between the cups in the muffin pan, lowering it into each cup in a spiral.
4. Cholesterol alert. Beat the eggs, cream cheese, cheddar, seasoning and chopped peppers together. Make a hole in the middle of the pasta with a teaspoon and fill each hole with the egg mixture.
5. Into the oven. Bake for 30 minutes or until the egg is just set. Carefully tip the quiches out of the
muffin pan and allow to cool a little before you serve them.

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