Step 1

Preheat oven to 180C/160C fan forced. Grease eighteen 80ml (1/3 cup) non-stick muffin pans with butter.

Step 2

Bring a small saucepan of water to the boil over high heat. Add the broccoli and cook for 1 minute or until just tender. Drain. Refresh under cold water. Drain.

Step 3

Meanwhile, use your hands to squeeze the excess liquid from the spinach. Place spinach in a bowl. Add peas and corn, ham and half the parmesan. Toss to combine.

Step 4

Divide broccoli and spinach mixture among prepared muffin pans. Whisk together eggs and milk in a large jug until well combined. Season with salt and pepper. Pour egg mixture evenly among the pans. Sprinkle with remaining parmesan. Bake for 20-25 minutes or until quiches are golden and just set. Serve.