Eggy ham and cheese tarts

This delicious eggy ham and cheese tart recipe creates the perfect low carb snack. Serve with chutney or pesto or pop in lunchboxes for a tasty bite for kids and adults on the go

  • 20 mins cooking
  • Makes 6
  • Print
This recipe first appeared in Food magazine.
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  • 130 gram bag baby spinach or baby spinach and kale
  • 18 slices shaved ham
  • 75 gram grated tasty cheese
  • 6 eggs
  • salt and freshly ground black pepper
  • 2 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh oregano


  • 1
    Preheat the oven to 200⁰C.
  • 2
    Place the baby spinach (or baby spinach and kale) into a pot of boiling water. Drain thoroughly once it has wilted, pressing out excess liquid.
  • 3
    Lightly spray 6 muffin tins with oil spray. Line each muffin tin with 3 slices of ham, overlapping to form a hollow case. Place some of the spinach into each case then a layer of cheese. Break an egg into the centre.
  • 4
    Season with salt and pepper, then top with parmesan and oregan
  • 5
    Bake in the preheated oven for 15-20 minutes or until the eggs are just set. Serve with chutney or pesto.


PER SERVE: Energy: 240 kcal, 1006kj, Protein: 28g, Fat: 14g, Saturated fat: 6g, Cholesterol: 246mg, Carbohydrate: 1g, Fibre: 0g Sodium: 1150mg