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Mini Vegie Quiches


Mini Vegie Quiches

Mini Vegie Quiches

These are little fun-size quiches to stave off the crazy sugar high! They are incredibly versatile; simply fill them with what you have in the fridge or keep them simple depending on the audience.

Makes: 10 quiches

GF, V

Ingredients

Method

  • 1 small carrot, diced
  • ½ red capsicum, diced
  • 1 cup roasted pumpkin/sweet potato/potato, cubed
  • 75g feta, diced
  • Handful parsley
  • 5 free-range eggs
  • ⅓ cup milk of choice
  • ½ tsp sea salt
  1. Place 10 patty pans into muffin tin and set aside. Preheat oven to 180°C. Sauté carrot and capsicum for a few mins until soft.
  2. Combine with roast vegies, feta and parsley, stirring to combine.
  3. Divide into patty pans.
  4. Whisk together the eggs, milk and salt, and pour roughly even amounts into patty pans.
  5. Bake for 20 mins, or until cooked through.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.