Ham & Vegetable Tarts

Updated: Aug 5, 2019


At the end of every week I try and use up all the food stock in my fridge before I do my weekly shop because I really dislike food wastage. This week I had some ham and vegetables left over and I made these little tarts.


Quick and easy this is the perfect recipe to stock your freezer for lunchboxes, and without flour, they are perfect for those who have a gluten free diet. For a vegetarian option omit the ham.


Prep 10 min // Cook 15 min


INGREDIENTS

3 - 4 slices ham finely diced

4 eggs

1 1/2 cups milk

1 cup vegetables of your choice (I used capsicum, mushroom and beans)

1 onion

100g cheese plus 30g extra

Salt and pepper to taste


THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a large muffin tin and set aside.

  2. Place cheese in bowl, chop 7sec/sp9 and set aside.

  3. Add onion to bowl, chop 3sec/sp7 and scrape down the sides.

  4. Add vegetables of your choice, chop 5sec/sp6 until diced (speed and time will vary depending on vegetables used) and set aside.

  5. Add eggs and milk to the bowl and mix 10sec/sp4.

  6. Add all the remaining ingredients (except the extra 30g cheese), season with salt and pepper, and mix 10sec/sp4/reverse.

  7. Pour mix into the prepared muffin tin and top mixture with reserved cheese.

  8. Place in the oven and cook for approximately 15 minutes or until cooked through.


Non-THERMOMIX METHOD

  1. Preheat the oven to 180 degrees, grease a large muffin tin and set aside.

  2. Dice ham, vegetables and onion finely, and set aside.

  3. Grate the cheese and set aside.

  4. In a bowl whisk the eggs and milk.

  5. Add all the ingredients (except the extra 30g cheese) to the bowl, season with salt and pepper and mix well.

  6. Pour mix into the prepared muffin tin and top mixture with reserved cheese.

  7. Place in the oven and cook for approximately 15 min or until cooked through.

Note: The tarts are much easier to get out of the muffin tin if you let them cool completely.

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