These mini quiches can contain almost anything savoury and are a great way to get veges into the kids diets as they are well disguised. Make them in muffin trays – the mixture should give about 12 quiches.
Ingredients
1 cup of some type of meat – can be left over roast meat such as beef or chicken; fresh, smoked or tinned fish.
1 cup finely chopped/grated veges – carrots, courgettes, broccoli, cauliflower, mushrooms or spinach, left over roast potatoes, kumara or pumpkin.
1 small onion finely chopped 1 tablespoon of finely chopped parsley and /or fresh herbs (optional)
7 eggs
½ cup grated cheese
1 tablespoon of self-raising flour – can be gluten free if desired
½ cup of milk Salt and pepper to taste
Method
Lightly grease the muffin trays and line with a small layer of grated cheese
Add some onion, then the finely chopped veges, and lastly the meat
Whisk the eggs, milk, flour, salt, pepper and parsley until smooth
Pour over the veges and meat until each quiche is just over half full
Bake for approximately 25 minutes or until the tops are lightly browned.
Allow to cool, and remove.
Mini quiches can be refrigerated for up to 3 days or individually wrapped and frozen for up to 1 month.
To reheat, remove plastic, wrap in a paper towel and microwave on high for 30 to 60 seconds.
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