I love these mini quiches, they are crustless so slimming world friendly and are a brilliant way of using up leftovers. I made these with mushrooms, spring onions and pepper but you can use ham, sweetcorn, tuna anything you like really.
I like to serve these with salad and a jacket potato or sometimes have them with baked beans, they are also a great portable food so good to take to work for lunch or for picnics (if we had the weather!) It might seem like a lot of eggs but its only 1 egg per mini quiche.
Mini vegetable quiches
6 large free range eggs
2 spring onions (chopped)
2 large mushrooms (chopped)
1/2 red or green pepper (chopped)
1/2 tsp salt
1/2 tsp pepper
1 oz low fat grated cheddar
Plave the vegetables in the bases of a 6 well muffin pan (I use silicone so easy to turn out but you can use a regular one and spray with oil or even make them in muffin cases)
In a jug whisk the eggs well with the salt and pepper.
Pour over the vegetables until each ‘well’ is full and then sprinkle on the grated cheese.
Bake at gas 6 200/400 for between 20-30 minutesuntil browned.
approx 1/2 syn per quiche.