Mushroom, Spinach and Ham Tarts/Quiches

Step 1: To make pastry crusts - combine flour, butter and salt in a food processor and blend until the mixture resembles bread crumbs.

Step 2: Add 3 tablespoons of ice cold water and continue to blend until moist clumps begin to form.

Step 3: Transfer the dough to a work surface and cut the dough into 4 pieces and flatten each piece into a disc and wrap in plastic wrap and refrigerate for 1 hour.

Step 4: Lightly coat four 6 1/2 diameter tart pans with removable bottoms with butter.

Step 5: Unwrap the dough discs and roll out each disc on a lightly floured work surface to a 6 1/2 inch round.

Step 6: Transfer the dough to the prepared tart pans, fold the overhang in and press gently to adhere.

Step 7: Refrigerate for 30 minutes, or until the pastry shells are cold.

Step 8: Preheat the oven to 200°C.

Step 9: Line the pastry shells with foil and weight the foil down with pie weights or dried beans or raw rice (store once cooled in a container and use next time you blind bake).

Step 10: Place the tarts on a baking tray and bake for 15 minutes.

Step 11: Remove the weights and foil and return to the oven and bake for a further 8 minutes or until the crusts are pale golden in colour.

Step 12: Meanwhile to prepare the filling - heat the oil in a large heavy pan over medium-high heat and add mushrooms and onion and saute for 3 minutes or until the mushrooms soften.

Step 13: Add the spinach and saute for 1 minute or just until the spinach wilts.

Step 14: Remove the pan from the heat and cool and the divide the mix among the 4 warm crusts.

Step 15: Top each with an equal amount of ham and cheese.

Step 16: Mix the cream, eggs, salt and pepper in a medium bowl to blend.

Step 17: Divide the egg mix between the 4 tarts over the filling and bake for 18 minutes or until it is just set in the centre.

Step 18: Cool for 5 minutes and then remove from and pans and you could serve with a salad if so inclined.