Mini quiches
Delicious lunches, snacks and finger foods - and they can be reasonably healthy too.
My favourite thing about quiche is that just about any kind of leftover or vege can be whacked in there, add some egg and it tastes great.
Tonight's was all about vegetables. And it's now my pre-made lunch for the week hurrah!
1 sheet shortcrust pastry
1 onion, diced
1 carrot, diced
1 capsicum, diced
6 mushrooms, diced
1/4 zucchini, diced
1 tomato, diced
2 garlic cloves, crushed
basil, cracked pepper
3 eggs and 1/4 cup milk whisked together
1/4 cup grated cheese
just about any vegetable, ham, salami, chicken, frozen peas or corn could be added in here
I made this in mini pie tins so that I can could make, but it could easily be made in mini-muffin trays or something similar depending on how big you want them. Also works in a big quiche tray.
Pre-cook all the veges until they are just softened.
Grease the muffin trays and lay the cut pastry over the tray holes.
Divide up the vege mixture between the muffin holes, then pour over a little of the egg mixtures (keeping in mind it will expand when it's cooked).
Sprinkle a little of the cheese on top, cook in the oven for about 20 minutes depending on how big theyare.
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