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
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- 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.
- Combine with roast vegies, feta and parsley, stirring to combine.
- Divide into patty pans.
- Whisk together the eggs, milk and salt, and pour roughly even amounts into patty pans.
- Bake for 20 mins, or until cooked through.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
