*Low Carb, Gluten-Free, Nut-Free
Makes 12
Ingredients:
9 large free range eggs
¼ cup milk (I used full cream milk but unsweetened almond milk a good substitute)
Salt & Pepper and herbs as desired
1 medium onion finely diced
About 10 medium mushrooms, halved & finely sliced
Fresh herbs – I used Thyme and Oregano from the garden
250g pkt of frozen spinach steamed, squeezed dry & chopped roughly
½ cup chopped red capsicums (peppers)
4 slices lean middle bacon, diced and dry fried until crisp. (Optional)
12 x 20g cubes of cheese (Optional. Gruyere is a great choice but tasty, mozzarella, feta, goats all will work well!)
Method:
In a large bowl or jug whisk your eggs together with the milk and season with salt & pepper and any herbs you want to use.  A stick mixer is a quick and easy way of doing this directly in the jug – less washing up! Pour mixture into a jug if you used a bowl for the whisking part. Set aside.
Fry onions with a bit of olive oil in a large fry pan.  When starting onions are to soften, add the mushrooms, capsicums and whatever other vegetables you like!) and brown.  Stir through spinach.
Fill each case with your vegie mixture.
Press a cube of cheese, and a few bits of bacon (if using) into each quiche.
Pour egg mixture into each case until it’s about 2/3 full.
Bake in a moderate oven for about 20 – 25 mins.
Enjoy hot or cold.
*Experiment with whatever vegetables are in season or needing to be used up in the fridge – reduce that shopping bill and your carbon footprint!  😉