Information
Prep: 10 mins | Cook time: 18–22 minutes | Serves: 6 (makes approx. 6–8 mini quiches) | Vegetarian
Ingredients list
- 3 large eggs
- Salt & pepper, to taste
- Olive oil spray
- 1/4 cup chopped red capsicum
- 1/4 cup chopped mushrooms
- 2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)
- 1/4 cup grated cheese (cheddar, tasty, or your choice)
Method
- Preheat oven to 180°C (350°F) fan-forced.
- In a mixing bowl, whisk together the eggs, and season with salt and pepper.
- Pour the egg mixture into a jug or pouring device for easy transfer.
- Lightly spray a silicone muffin tray with olive oil to prevent sticking.
- Gently pour the egg mix into each muffin cup, filling about 3/4 full.
- Add a small amount of each filling—chopped capsicum, mushroom, herbs, and a sprinkle of grated cheese—into each cup.
- Place the silicone tray onto a metal baking tray to make transferring it easier and avoid spills.
- Bake in the oven for 18–22 minutes, or until the tops are puffed and golden and a skewer inserted into the centre comes out clean.
- Allow to cool slightly before removing from the tray. Serve warm or at room temperature.
