Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Ham, Spinach & Ricotta Mini Quiches
- 150g Scottsdale Pork leg ham, finely diced (great way to use leftover Christmas Ham!)
- Olive oil spray, for greasing
- 120g baby spinach leaves
- ½ cup fresh ricotta
- 1/3 cup finely grated parmesan
- 2 eggs, whisked
- 2 sheets frozen ready-rolled short pastry, partially thawed
- Basil leaves, to serve
Method
- Preheat oven to 200°C/180°C fan-forced. Lightly spray 18 holes in two patty pans with oil spray.
- Place spinach leaves into a large heatproof bowl and cover with boiling water. Stand for 10 seconds. Drain. Squeeze spinach to remove excess moisture and finely chop. Wipe the bowl dry and return spinach.
- Add ham, ricotta, parmesan and eggs to spinach. Season with salt and pepper to taste. Stir until well combined.
- Using a 7cm-round cutter, cut 18 rounds from pastry sheets. Line the prepared patty pan moulds with pastry rounds.
- Spoon ham mixture into the pastry cases. Bake for 20-25 minutes or until filling is golden and pastry is golden.
- Top the warm quiches with basil leaves and serve.
