6 slices prosciutto
300ml single cream
3 sheets ready-made shortcrust pastry
4 slices (170g) roasted red pepper, chopped coarsely
4 tbsp fresh basil, coarsely chopped
75g grated cheddar cheese
Preheat the oven to 200°C. Grease a 12-hole muffin pan.
Cook prosciutto in a heated, oiled frying pan until crisp, then cool and chop coarsely.
In a large jug, mix together the cream, milk and eggs to make the quiche filling.
Cut twelve 9cm rounds from the pastry and press into the pan holes.
Mix together the prosciutto, pepper, basil and cheese and divide among the pastry cases.
Pour quiche filling into each case.
Bake for about 25 minutes.
Cool in the pan for 5 minutes before serving.
Recipe from Lakeland