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
  • 1 packet mountain bread –variety of your choice
  • 1 medium onion finely diced
  • 2 cloves garlic, crushed (Australian is best!)
  • About 10 medium mushrooms, halved & finely sliced
  • Fresh herbs – I used Thyme and Oregano from the garden
  • 1 medium bunch spinach(or 250g pkt of frozen), steamed, squeezed dry & chopped roughly
  • ½ cup roasted, peeled and sliced 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.  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 and brown.  Add garlic and herbs and stir through.  Set aside.
  • Place your remaining fillings on the on the bench ready to go – like when you make pizzas.

Once you have your cases ready you want to fill them quickly so they hold their shape!

  • Remove 3 pieces of mountain bread from packet.  Cut these pieces, stacked on top of one another,  into 4 evenly sized squared (I.e. Down the centre and across the middle)
  • Place your 12 little squares into muffin pans that have been sprayed with a good olive oil spray.  (I cannot recommend those silicone muffin pans enough – best non-stick option for sure!)  Push them down gently to form little cases.
  • Fill each case with your chosen fillings.  Rather than make all of mine the same I tend to do a few of each;

For example:

–          Spinach & Feta

–          Herbed Mushroom & Roasted Capsicum

–          Bacon & Onion

  • Press a cube of cheese into each quiche, if desired
  • 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 – if you want to reheat them use the oven on a low heat for about 15mins rather than the microwave which will make them soggy.
  • Experiment with whatever’s in season or needing to be used up in the fridge – reduce that shopping bill and your carbon footprint!  😉

Mini Mountain Quiches