Parma Ham, Asparagus and Feta Quiches
Servings 10 mini quiches
Ingredients
- 1 400 g roll TODAY® Original Shortcrust Pastry
- 70 g Parma ham or Prosciutto Crudo
- 5 asparagus spears, cooked and diced
- 1 block feta, cut into small cubes
- 2 eggs
- ½ cup (125ml) cream
- ½ cup (125ml) milk
- 1 bay leaf
- 1 tbsp (15ml) chopped chives
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 50 g grated cheddar cheese
- 10 sprigs of thyme
Instructions
- Unroll the TODAY® Original shortcrust pastry and cut out 10 rounds, using a large glass or cutter.
- Line 10 x 6cm quiche tins with the pastry. Prick the pastry gently with a fork.
- Place the Parma ham, asparagus and feta into each quiche.
- Whisk together the eggs, cream, milk and chives and season with salt and pepper.
- Pour the egg custard into each quiche, filling it to the top, sprinkle over the grated cheddar cheese and top with a sprig of thyme.
- Bake 5 quiches at a time in the air fryer at 180°C for 15 minutes. The quiches should be golden and cooked through.
- Enjoy as a meal with a side salad.
Ingredients
Method
1
Unroll the TODAY® Original shortcrust pastry and cut out 10 rounds, using a large glass or cutter.
2
Line 10 x 6cm quiche tins with the pastry. Prick the pastry gently with a fork.
3
Place the Parma ham, asparagus and feta into each quiche.
4
Whisk together the eggs, cream, milk and chives and season with salt and pepper.
5
Pour the egg custard into each quiche, filling it to the top, sprinkle over the grated cheddar cheese and top with a sprig of thyme.
6
Bake 5 quiches at a time in the air fryer at 180°C for 15 minutes. The quiches should be golden and cooked through.
7
Enjoy as a meal with a side salad.
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