Mini quiches, for breakfast, lunch or whenever…

These take a little longer to make than other types of eggs but are still simple to make and super-tasty, as well as versatile. You can use any combination of optional ingredients to make them just the way you like them – or the way what’s in your fridge suggests! Leftovers are great for a quick lunch or snack and last a day or two in the fridge. An oven and 12 cup, standard muffin tray is needed.

Mini-quiches -- make them your own!

Serves: 4-6 for breakfast/lunch

Time to prepare/cook: Approximately 20 minutes to prepare ingredients and then 20 minutes to cook

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Required ingredients

• 4 large eggs

• 250 ml milk

• Salt & pepper to taste

Optional ingredients

• 1 medium spring onion, finely chopped

• 1 teaspoon crushed garlic

• 6-12 baby tomatoes (or one large vine tomato), finely chopped

• 60g roughly chopped bacon slices or bacon cubes – ham/pancetta are alternatives

• 6 medium mushrooms, finely chopped

• 1 small leek, finely sliced

• A handful of fresh herbs, finely chopped (basil/parsley/oregano)

• 60g grated cheese – gruyere and cheddar are good, also try parmesan, or a mix

• Olive oil to cook and grease the muffin tray (1-2 tablespoons)

• Note: For the more adventurous, you can pretty much add in anything you want that might be in the fridge e.g. spinach, chorizo, leftover meat/vegetables, goats’ cheese, etc.

• Pots & pans needed: Frying pan, muffin tin, chopping board

Method

• Pre-heat the oven to 180 degrees C – don’t make it any hotter as the eggs need time to cook through

• If using bacon, onion, garlic, mushrooms and leeks, cook these first in the frying pan in a little olive oil (bacon adds its own oil), until onion, mushrooms and leeks are soft and the bacon is dark pink/slightly brown

• Add in the chopped tomatoes and herbs to the warm pan and fry for 2-3 more minutes until the tomatoes just start to soften; switch off the pan and set aside

• Crack the eggs into a jug and add the milk, 3-4 turns of salt and pepper mills or ¼ teaspoon of each; whisk vigorously with a fork (getting some air into it makes the quiche lighter)

• Oil the muffin tin thoroughly – don’t forget the sides of each cup

• Divide the ingredients from the frying pan evenly between the muffin cups, then divide the cheese on top into each cup

• Pour the egg mixture into each cup, dividing equally again between the cups, then use a fork to gently mix the eggs, ingredients and cheese within each cup

• Place the muffin tray into the pre-heated oven and leave it to cook for 20 minutes, or until the mini-quiches are going golden-brown on top and have risen slightly

• Once cooked, let the quiches rest for a couple of minutes on a surface which can take heat before you try to remove them; note the quiches will deflate a little as they start to cool

• Use a butter knife (not too sharp) to loosen the edges and underneath of each quiche, and I use a small soup spoon to help lift them out without breaking them or you could use a soft spatula

• Serve with some fresh bread, and a side of fresh fruit for breakfast