MINI PICNIC QUICHES
Makes approx. 12
These delightfully cheesy mini quiches don’t just look adorable, they taste scrumptious too. They’re easy to make ahead of time and taste delicious accompanied with a salad or simply on their own. Quiches are deliciously versatile and are perfect for breakfast, lunch, dinner or a snack – and these are kid-friendly with hidden veggies.
3 sheets shortcrust pastry
1 zucchini, grated
1 carrot, grated
½ cup chopped spinach
½ cup grated cheddar cheese
2 tbsp milk
Pinch of salt and pepper, to taste
1. Preheat the oven to 180°C. Mix the eggs, milk, zucchini, carrot and spinach in a bowl. Add a pinch of salt and pepper to taste.
2. Grab a muffin tin and grease it lightly to avoid the quiches getting stuck. Place the shortcrust pastry on a flat surface and cut 12 circles, each slightly bigger than the spaces in your muffin tin. Gently push the pastry circles into the tins, ensuring they fit snugly.
3. Divide the egg mixture between the tins, ensuring each quiche has an even amount of ingredients.
4. Top as desired with grated cheddar cheese. Bake for about 10 minutes or until golden and set. Enjoy!
If not all of these get eaten, they make a great lunchbox addition.
If you like your quiches to be extra cheesy, add a sprinkle of parmesan on top before baking.