Ham and leek mini quiches
summary：These eggcellent quiches will tart up your meal, plus they're everything they're cracked up to be!...
Ingredients
• 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 2 teaspoons olive oil
• 1/2 small leek, trimmed, halved, washed, finely chopped
• 50g shaved leg ham, finely chopped
• 1 teaspoon wholegrain mustard
• Basic egg mix
• 4 eggs
• 1/4 cup pure cream
• 1/4 cup finely grated parmesan cheese
Method
Step 1
Preheat oven to 200°C/180°C fan-forced. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into holes of two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
Step 2
Heat oil in a frying pan over medium-high heat. Add leek. Cook, stirring occasionally, for 4 minutes or until softened. Remove from heat. Stir in ham and mustard. Cool.
Step 3
Make Basic egg mix: Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Divide ham mixture between pastry cases. Divide egg mix between pastry cases. Bake for 12 to 15 minutes or until golden and set. Serve.