Baby marrow and feta quiches with ham

Make use of ready-rolled, frozen puff pastry to create these creamy, garlicky quiches. Perfect for a dinner party or informal lunch.

Difficulty

Prep Time

30 minutes

Cooking Time

30 minutes

Serves

6

Ingredients

  • 1 x 400g ready-rolled frozen puff pastry, thawed
  • 8 SPAR Eggs
  • 125 ml (½cup) SPAR Cream
  • 10ml Freshline Crushed Garlic
  • salt and freshly ground black pepper, to taste
  • 2 green Freshline Onions, thinly sliced
  • 80 ml (1/3 cup) SPAR Frozen Peas
  • 2 small SPAR Freshline Baby Marrow’s, grated  
  • 2 discs SPAR Feta, crumbled
  • 6 slices SPAR 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 to form a 32cm x 30cm rectangle. Cut 15 cm circles out of the pastry and 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 ceramic pie weights or uncooked rice. Bake in the oven until cooked but not coloured, 10 – 15 minutes. Remove from the oven and reduce oven temperature to 180°C.
  4. Whisk the eggs, cream and garlic in a bowl. Season.
  5. Combine the onion, peas, baby marrows and feta in a separate bowl. Spoon the mixture into each pastry case. Press a slice of ham into the mixture. Top with egg mixture and bake until just set, about 30 minutes.

Hints & Tips