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QUICK & EASY MINI QUICHES

Oops... 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. 
They are a good finger food too!
Light and savory.

Ingredients: 

(Makes 4)

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
  1. Preheat oven to 200°C and grease muffin tray cups with olive oil.
  2. 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.
  3. In a bowl, beat egg and milk together. Season with some ground black pepper and mixed herbs.
  4. 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!
  5. Bake in the preheated oven for 10-15 mins, or til fully cooked. Allow to cool before serving.
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