- 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!)
- 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;
– 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! 😉