These yummy little quiches are filled with buttery leeks and parmesan, and make the perfect easy lunch. They are also great for a picnic or lunch box as they’re delicious cold and they travel well.
1 Preheat oven to 180°C. Grease 8 cups of two 6-cup Texan muffin tins with olive oil spray or butter.
2 Melt butter with olive oil in a small saucepan, and add leek. Stir over medium heat until leek is well coated in the butter. Place a lid on the saucepan and turn the heat down to low. Leave to simmer for 8-10 minutes until leek is soft. Set aside.
3 Cut each sheet of pastry into four squares and press gently into prepared muffin tins.
4 In a jug or bowl, whisk eggs with cream and 3/4 of the parmesan. Season well with salt and pepper. Stir through buttery leeks. Divide evenly between pastry cases. Sprinkle over remaining parmesan.
5 Bake for 18-20 minutes until egg has set and pastry is golden.
6 Drape a slice of prosciutto on each mini quiche just prior to serving.
