FromTheKitchen
ToddlerFood
Western
QUICK & EASY MINI QUICHES
August 30, 2016Oops... I did it again, using bread as pie crust! The last time was as tart crust/shells for my simple 4-ingredient 'fake' egg tart (You can find the recipe here). This recipe is for mommies who need a quick fix for breakfast, brunch or teatime, but are too lazy (like me :P) to make the crust. These mini quiches are easy, satisfying and packed with goodness! You can just change the ingredients based on what you enjoy and what you have on hand.
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| They are a good finger food too! |
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| Light and savory. |
Ingredients:
(Makes 4)
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| The hidden veggies..hehe |
- 4 slices wholemeal bread
- 1 egg
- 1/2 tbsp baby spinach, chopped
- 1/2 tbsp broccolini, chopped
- 1 Swiss button mushroom, chopped
- 1 tsp carrot, shredded
- 1 tbsp cheddar cheese, grated
- 1/2 tsp fresh milk
- Ground black pepper, for seasoning
- Mixed herbs, for seasoning
- Preheat oven to 200°C and grease muffin tray cups with olive oil.
- Flatten the bread slices with a rolling pin. Cut a round shape on each slice of bread using a glass and place it into the muffin tray cup. Toast them in the oven for 2 minutes so they will be dry.
- In a bowl, beat egg and milk together. Season with some ground black pepper and mixed herbs.
- Layer the carrot, button mushroom, broccolini, baby spinach and cheese in the bottom of the 'crust', then pour the egg mixture on top.
Filled to the brim with veggies! - Bake in the preheated oven for 10-15 mins, or til fully cooked. Allow to cool before serving.
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