INDIVIDUAL SPINACH AND RICOTTA QUICHES

Ingredients...... 4 tortillas, 1 cup of roughly chopped spinach leaves, 1/4 cup of flat leaf parsley, 1/4 cup of chopped mint, 100gm of ricotta cheese,375 ml of evaporated milk, 3 eggs lightly beaten, 4 slices of pancetta, 1/2 cup of tasty grated cheese, 1 tbs of minced garlic and 1 tsp of fennel seeds. Preheat your oven to 180 deg C. Line 4 , 250ml capacity dishes with a light spray of cooking oil and line with baking paper. Then ease a tortilla into each dish to form the bases of the quiches. Roll the 4 sliced pancetta into individual rolls and set aside. Combine the remaining ingredients in a bowl and then pour the mixture between the quiche bases. Place a roll of pancetta in the middle of each quiche. Place the bowls in the preheated oven for 40 minutes or until set and golden brown. If the edges of the quiches turn brown cover lightly with a sheet of baking paper to finish baking.