Baby marrow and feta quiches with ham

Method

• 1. Preheat oven to 190°C. Grease 6 small (11cm) loose-based quiche or tart tins with butter.
• 2. Roll the pastry out and cut into smaller circles. Line the base and sides of the prepared tins, trimming off excess pastry. Refrigerate for 10 to 12 minutes.
• 3. Place the tins on a baking tray. Line the pastry with baking paper and fill with uncooked rice (as weights).
• 4. Bake in the oven until cooked but not coloured, 10 – 15 minutes. Remove from the oven and reduce oven temperature to 180°C.
• 5. Whisk the eggs, cream and garlic in a bowl and season to taste.
• 6. Combine the onion, peas, baby marrows and feta in a separate bowl. Spoon the mixture into each pastry case.
• 7. Press a slice of ham into the mixture. Top with egg mixture and bake until just set, about 30 minutes.

• Hints & Tips
• You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.

Pop down to your nearest SPAR store to get all the ingredients you need to make this recipe!