2 sheets frozen puff pastry defrosted 2 large free range eggs 1 cup light cream 1 cup leek finely chopped 1/4 cup ham diced 20g butter 100g grated tasty cheese 1/4 teaspoon of salt pepper to taste olive oil spray
Pre-heat the oven to 180 degrees Celsius. Spray two 12 hole muffin trays with olive oil. Cut each sheet of puff pastry into 9 squares. Place each square into a hole in the muffin tray. Cook the leek in the butter. Add the diced ham and set aside. Mix the eggs and cream well. Season with salt and pepper. Place a heaped teaspoon of the ham and leek mix into each mini quiche. Pour in the cream mix and top with a little grated tasty cheese. Place in the oven for about 20 minutes or until golden brown. Makes 18 mini quiches.