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Light mini quiches without the pastry, served with a crunchy green salad
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Prep time 20 mins
Cooking time 15 mins
Effort Medium effort
Grease the bottom and sides of 4 holes of a muffin tray. Cut 4 circles of baking paper and place in the bottom of each hole.
Heat the oil in a small frying pan, add the onions and cook for a couple of minutes until softened, then add the mushrooms and cook for a further few minutes. Transfer to the muffin tray.
Experiment with different vegetables – using 160g of thawed frozen vegetables instead of the mushrooms and onion saves time as there's no need to pre-cook them.
Mix the eggs with the milk, black pepper and nutmeg. Pour into the muffin tray and sprinkle on the cheese.
Bake in a preheated oven (180°C/160°C fan/gas mark 4) for 15 minutes until risen and brown.
Leave in the tin to cool for 10 minutes. Remove by running a knife around the edge of the tin and then serve with the green salad.
Try them hot with some grilled tomatoes and toast for a delicious weekend brunch. These are also a good packed lunch option – just add some crusty bread.
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3.0g carbohydrate, of which 2.7g sugars
6.7g fat, of which 1.4g saturates
0.08g sodium, equivalent to 0.2g salt