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Take one classic ham and broccoli quiche and update it with these three clever hacks – from mini quiche muffins that are perfect for picnics to decadent stuffed croissants.
For the base
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm-wide, 7cm-deep springform tin with 1 tsp olive oil. Brush 2 tsp oil over 5 large white tortilla wraps, then cut 4 of them in half. Lay a whole tortilla in the base of the tin, then overlap the halves around the edge up to the rim. Lay the remaining whole tortilla on top of the first in the base.
For the filling
In a pan of boiling water, blanch 150g broccoli, cut into small florets, for 2 mins, then drain and set aside to cool slightly. Whisk 4 eggs and 200ml milk in a jug; season to taste. Scatter 75g grated mature Cheddar, 75g chopped honey roast ham and the cooked broccoli over the tortilla base. Pour over the egg mixture and sprinkle a handful of chopped fresh chives on top. Bake for 50-55 mins until cooked through and golden. Leave to cool in the tin for 10 mins, then remove and cut into wedges to serve.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 12-hole muffin tin well with 20g butter. Cut the crusts off 12 slices of medium-thickness white bread so you are left with roughly 10cm squares. Carefully push a square into each muffin hole and flatten against the sides so they stick to the butter and create a case.
Whisk 4 eggs and 200ml milk in a jug; season to taste. Add 40g finely chopped broccoli, 30g diced honey roast ham, 40g grated mature Cheddar and the white parts of 2 finely chopped spring onions to the egg mixture. Pour into the 12 cases evenly. Halve 12 cherry tomatoes. Working quickly so the egg mixture doesn’t soak into the bread, top each quiche with 2 cherry tomato halves. Bake in the oven for 20-25 mins until just set. Remove from the oven and allow to cool in the tin, then top with a few fresh basil leaves.
For the quiche
Preheat the oven to gas 4, 180°C, fan 160°C. Line a 30 x 25cm baking tray with nonstick baking paper. Whisk 4 eggs and 200ml milk in a large bowl and season to taste. Stir in 75g grated mature Cheddar, 100g small broccoli florets, 75g chopped honey roast ham and a handful chopped fresh chives. Pour the mixture into the lined baking tray and spread out evenly. Bake in the oven for 20-25 mins until set.
Finishing touches
Add 6 all butter croissants to the oven shelf below the quiche, heat for the last 5 mins. Remove both from the oven. Carefully use the baking paper to lift the quiche from the tray and place on a large chopping board. Cut into 2cm x 7cm fingers. Slice open the croissants and slide in 3-4 fingers of quiche into each using a spatula. Garnish the quiche filling with cress and a drizzle of sriracha chilli sauce.
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