Mini-quiches

(adapted from a recipe by Jill Dupleix from her Lighten Up Cookbook)

This dish doesnt require the use of a pastry casing, which reduces the calories and also means that it is suitable for those with a wheat allergy, and it is easier to produce. You can also experiment with the ingredients - for example, replacing the ham and spinach with crab (available from Gannet fishmongers at the market), but holding onto the asparagus and tomato.  For a vegetarian option, simply omit the ham.

This recipe makes 8 – each one is ample as a lunch or dinner, with the addition of a green salad and some oven-roasted potatoes

You can use any small oven-proof dish – we use our small terracotta 5” diameter dishes, available to buy at the Pantry.

Line the base of the terracotta dish with a ring of greaseproof paper, and oil the base and sides with olive oil


Ingredients:

1.2kg of spinach
18 large eggs from The Spud Man stall
6 generous tablespoons of Moonshine cream cheese
6 tablespoons of finely chopped chives
6 slices of ham, diced
24 cherry tomatoes halved
2 cloves of garlic
Sea salt and pepper
Asparagus tips if available

Cook the spinach in a dry pan, until wilted.
Squeeze dry and set aside
Heat the oven to 175 degrees

Beat the eggs, then add the cheese and the chives and pepper

Add some spinach and ham to each dish, then fill to just below the rim with the egg/cheese mix
Top with three cherry tomato halves, and two asparagus tips

Bake for about 15 minutes until set – if you are using a deeper dish than the shallow terracotta dishes, you might need to leave for about 20 minutes – press the middle of the quiche – is should feel slightly springy when set..

Serve warm or cool.