My other half is not a great pastry fan especially if it’s not gluten free. These mini quiches are the perfect fast and easy way to a lovely supper and the leftovers are a great lunchbox option. Full of great flavours, loaded with great nutrition and cook in about 15 minutes so what’s not too like. You can use any ingredients you like – the 2 varieties below are my favourites.
Makes 12 (6 of each)
5 eggs beaten with 100ml milk
Grease a 12 muffin tin
Oven at 170C
1/2 small sweet potato peeled and sliced into tiny dice
1 small onion diced
1 Roasted Pepper peeled and sliced
2 tbsp oil
1 knob of butter
1 sprig of thyme
Heat 1 tbs oil in a pan and add the onion and cook until soft and translucent
Remove from the pan and add the pancetta and cook until it is crisy
Remove from the pan, add some more oil if needed and add the sweet potato, with the butter and thyme, season and cook until soft and caramelised. Add everything into a bowl, take out the thyme,taste for seasoning and set aside.
1 small onion diced and cooked in a little oil until soft and translucent.
3 handfuls of Spinach washed and drained.
2 oz Goats Cheese in small cubes
1 tbsp Chopped Chives
Mix all the ingredients together and season well.
Divide the two fillings into the muffin tins – makes about 6 of each
Pour over the egg milk mixture and into the oven for about 12-15 minutes until puffed up
and cooked through. Remove from the oven and let cool slightly – remove from the tins and serve with some salad on the side. Store in the fridge for up to 3 days.