Spinach & Ham Quiche

2 Sheet frozen shortcrust pastry, thawed
100g baby spinach leaves, shredded
10 eggs, at room temperature
300ml cream
250g shaved ham, chopped
1/4 cup chopped flat-leaf parsley
1 cup grated pizza cheese
200g fresh ricotta

1) Preheat oven to 180°. Grease a 23cm round fluted tart pan with removable base, line pan with pastry, trim to fit. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured.

2) Wilt spinach in a non-stick frying pan over moderate heat. Cool.

3) Whisk eggs and cream in a large bowl. Stir in spinach, ham, parsley and half the pizza cheese. Season. Pour into pastry shell. Top with spoonfuls of ricotta. Sprinkle with remaining pizza cheese. Bake for 25 minutes or until set at centre. Stand for 15 minutes

Mediterranean Quiches

Serves 4
Prep Time 10 Minutes
Cooking Time 30 Minutes

2 Sheets frozen shortcrust pastry, thawed 
1 Tablespoon Vegetable Oil or olive Oil 
1 Red onion, cut into thin wedges 
1 Red capsicum chopped 
250g Sweet Potato, finely chopped 
1 zucchini, halved lengthwise, thinly sliced 
1/2 cup drained semi-dried Tomatoes in oil, chopped
 4 eggs 
1/2 cup thickened cream 
1/2 cup freshly grated Parmesan

1)Preheat oven to 180° fan forced. Grease 8 holes of a 12 hole (1 cup) Texas muffin tray. Cut each pastry sheet into quarters(squares). Gently press pastry squares into prepared holes. Bake for 10 minutes or until golden. Cool.

 2)Meanwhile, heat oil in a frying pan over high heat. Add onion, capsicum, sweet potato and zucchini; cook and stir for 5 minutes or until almost soft. Stir in tomato. Cool slightly.

3)Whisk eggs, cream and parmesan in a jug. Season. Fill pastry cases with vegetable micture, then pour over egg mixture. Bake for 20 Minutes or until golden and set. Serve with salad.