Muffin tin crustless vegetable quiches
Skill level: Easy peasy
Costs: Cheap as chips
Instead of shop bought quiche, give these special veggie versions a try – they’re much easier to make than you think. These baked eggy snacks are delicious served warm with a salad for lunch, or let them go cold and try them as a picnic or packed lunch treat. No pastry means they are perfect for special diets, but still have the filling quiche feeling.
- 1tbsp vegetable oil
- 1 bunch spring onions, chopped
- 2 sticks celery, finely chopped
- 1 small red pepper, deseeded and finely chopped
- 6 medium eggs, beaten
- 100ml whole milk or single cream
- Salt and freshly ground black pepper
- 150g Cheddar cheese, grated
For ease, line the muffin tin with paper cake cases – perfect if serving the quiches as part of a picnic or packed lunch.
- Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Lightly grease a 12 cup muffin tin. Heat the oil in a frying pan and gently fry the vegetables for 6-7mins, stirring, until softened but not browned. Divide the mixture between the muffin tins.
- Mix together the eggs and milk or cream, and season well. Pour into each tin to cover the vegetables. Sprinkle the tops with grated cheese.
- Stand the tin on a baking tray and bake in the oven for about 15 mins until lightly golden and just set. Cool for 10 mins before running a knife round the edges and carefully removing the quiches. If serving cold, allow to cool on a wire rack, otherwise serve warm, accompanied with a crisp salad.