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Ham and vegetable quiche in pots

  • 0:20 Prep
  • 0:45 Cook
  • 2 Servings
  • Advanced

Ingredients

  • Melted polyunsaturated soya margarine, to grease
  • 100g butternut pumpkin, peeled, deseeded, halved crossways, cut into 5mm-thick slices
  • 100g English spinach, stems trimmed, washed, dried
  • 3 slices white bread, crusts removed, cut into 1cm pieces
  • 20g (1 tablespoon) polyunsaturated soya margarine, melted (Naytura brand)
  • 55g sliced leg ham, roughly chopped
  • 80ml (1/3 cup) soy milk
  • 3 eggs

Method

  • 1
    Preheat oven to 180°C. Brush two 310ml (1 1/4-cup) ramekins or ovenproof dishes with the melted margarine to grease.
  • 2
    Place the pumpkin in a steamer over a medium saucepan of boiling water. Cover and steam for 7 minutes. Add the spinach, cover and steam for a further 1-2 minutes or until spinach wilts and pumpkin is tender.
  • 3
    Meanwhile, place the bread in a small bowl. Add the 20g (1 tablespoon) melted soya margarine and toss until the bread is well coated.
  • 4
    Divide half the bread between the greased ramekins or dishes and spread evenly over bases. Top with steamed pumpkin, spinach and ham.
  • 5
    Place the soy drink and eggs in a medium jug and whisk to combine. Gradually pour into the dishes, sprinkle with the remaining bread and then place the ramekins or dishes on a baking tray.
  • 6
    Bake in preheated oven for 35 minutes or until golden and set. Remove from oven and set aside to cool for 10 minutes. Serve immediately.

Source: taste.com.au

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