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Crustless mini ham and vegie quiches recipe
Crustless mini ham and vegie quiches recipe
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Prep Time:
15 minutes
Cook Time:
26 minutes
Total Time:
41 minutes
Healthy vegetable mini frittatas - perfect for lunch, snacks, or a crowd-pleasing appetizer.
Ingredients:
  • 12 eggs 125ml (1/2 cup) milk
  • 50g butter, at room temperature
  • 1 small head broccoli, cut into small florets
  • 250g pkt frozen chopped spinach
  • 80g (1/2 cup) frozen peas and corn, thawed
  • 100g shaved ham, finely chopped
  • 35g (1/3 cup) finely grated parmesan
  • 12 eggs
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease eighteen 80ml (1/3 cup) non-stick muffin pans with butter.
  • Bring a small saucepan of water to a boil over high heat. Add the broccoli and cook for 1 minute until tender but still crisp. Drain and quickly cool under cold water. Drain well.
  • Squeeze out excess liquid from spinach using your hands, then place it in a bowl. Add peas, corn, ham, and half of the parmesan. Mix everything together.
  • Spoon broccoli and spinach mixture into muffin pans. In a large jug, whisk together eggs and milk until smooth. Season with salt and pepper. Pour egg mixture into pans evenly. Sprinkle with remaining parmesan. Bake for 20-25 minutes until golden and set. Serve.

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