Made with buttery pastry and a mouthwatering ham and watercress filling, garnished with courgette slices and creamy ricotta, these gorgeous mini quiches are so simple to make and perfect for packing away into your picnic hamper.
- Preheat the oven to gas 5, 190°C, fan 170°C. Roll the pastry until the rectangle is about a third larger. Cut into 6 even pieces and use to line 6 fluted tart tins, leaving the excess pastry hanging over the tin edges. Prick the bases with a fork. Lay a piece of nonstick baking paper over each tin and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Bake for 8-10 mins, until the pastry is pale golden. Trim the excess pastry.
- Turn the oven to gas 3, 170°C, fan 150°C. Put the oil in a frying pan over a high heat. Add the courgettes and cook until golden. Cool. Divide the watercress and ham among the pastry cases.
- Whisk the eggs and cream in a bowl. Season. Divide among the pastry cases, filling almost to the top. Arrange the courgettes on top, then dot over the ricotta. Bake for 25-30 mins, until just set. Cool slightly, release from the tins and serve with extra watercress.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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