Prep time: 5 minutes Cooking time:10-15 minutes Makes: 9
30g watercress, roughly chopped
3 large tortilla wraps (either plain or watercress flavoured)
5 cherry tomatoes, halved
2 slices honey roast ham
More watercress to serve
Salt and pepper
Pre-heat the oven to 180ᵒC. Take a 12cm round cookie cutter and cut out 9 circles from your tortilla wraps. Push the circles into the holes of a muffin tin.
Crack your eggs into a bowl and whisk them together along with a pinch of salt and pepper. Add in the chopped watercress and mix together.
Tip the egg mix into a jug and pour carefully into the tortilla cases, not quite filling to the top. Cut the ham slices into squares and place a square on top of each case, then top with half a cherry tomato. Place the quiches into the pre-heated oven for 10 minutes, or until egg is set and cooked through.
Remove from the oven and allow to cool for five minutes before removing from the tin. Serve warm with more watercress on the side.