THE DAIRY KITCHEN
Mini Ham and Pumpkin Nests
By THE DAIRY KITCHEN
Makes
8
Difficulty
Easy
Preparation
20 MINS
Cooking
25 MINS
Kids will just devour these ham and pumpkin pies.
Ingredients
8 slices wholegrain bread, crusts removedolive oil spray
1/2 cup grated pumpkin
3 slices lean ham, chopped
2 spring onions, chopped
2 tablespoons chopped fresh basil (optional)
1/2 cup grated reduced fat cheddar cheese
3 eggs
1/2 cup reduced fat milk
Handy Tips
Using bread as the casing for these nests is great low fat alternative to pastry.
These mini nests are delicious as a lunchbox treat, for a picnic or for a weekend lunch treat.
Mini nests can be eaten cool or warm, they will keep refrigerated for up to 4 days. They will freeze well and when thawed may be refreshed in the oven for a couple of minutes.
Method
- Flatten each slice of bread with a rolling pin and spray one side lightly with olive oil. Push each slice oiled-side down into a muffin pan, to line each hole.
- Divide pumpkin, ham, spring onions and basil between each bread nest, sprinkle with cheese.
- Whisk together eggs and milk and pour mixture over each bread nest.
- Bake at 180°C for 25-27 minutes, or until bread is golden and crisp and eggs are set. Cool for at least 10 minutes before serving.
