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Parma Ham, Asparagus and Feta Quiches

Prep Time 45 minutes
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.