Recipe may contain milk, soy, sesame, egg and lactose.
Loaded with vegetables, these mini frittatas are a great healthier-for-you lunch or a snack option. They also make excellent finger food for a get-together of any size.
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 125ml (1/2 cup) milk
4 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease eighteen 80ml (1/3 cup) non-stick muffin pans with butter(50g butter, at room temperature).
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Step 2Bring a small saucepan of water to the boil over high heat. Add the broccoli (1 small head broccoli, cut into small florets) and cook for 1 minute or until just tender. Drain. Refresh under cold water. Drain.
Step 3Meanwhile, use your hands to squeeze the excess liquid from the spinach (250g pkt frozen chopped spinach). Place spinach in a bowl. Add peas and corn (80g (1/2 cup) frozen peas and corn, thawed), ham (100g shaved ham, finely chopped) and half the parmesan (35g (1/3 cup) finely grated parmesan). Toss to combine.
Step 4Divide broccoli and spinach mixture among prepared muffin pans. Whisk together eggs (12 eggs) and milk in a large jug until well combined. Season with salt and pepper. Pour egg mixture evenly among the pans. Sprinkle with remaining parmesan. Bake for 20-25 minutes or until quiches are golden and just set. Serve.
Make sure you grease the pans well before adding the mixture to ensure the quiches come out easily.
Squeeze as much liquid as possible out of the spinach as too much moisture in the egg mixture will stop it setting.