Mini vegetable Quiche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- salt + pepper
- 1 cup spinach finely chopped
- 12 large eggs
- 1/2 cup full fat milk
- 1 1/2 cups cheese i used cheddar
- 1/2 cup chopped parsley finely chopped
- 1/2 cup chopped basil finely chopped
- 1 cup broccoli cut finely
- 1/2 white onion finely sliced and lightly sauteed.
- 1 capsicum, cut into small chunks
- 1 fresh chilli deseeded and finely chopped
- 200 grams bacon cooked and cut into small pieces
- Carbohydrate 1.16478444462452 g
- Cholesterol 564 mg
- Fat 13.2742133333663 g
- Fiber 0.0745777773545337 g
- Protein 16.8605933334824 g
- Saturated Fat 4.13471222222549 g
- Serving Size 1 1 Serving (76g)
- Sodium 196.272444445379 mg
- Sugar 1.09020666726999 g
- Trans Fat 2.22814000000754 g
- Calories 192 calories
Preheat the oven to 180 degrees. Thoroughly grease a muffin tray using olive oil or coconut oil. I recommend using a non-stick muffin tray so the quiches come out easier once cooked. I had enough mixture to make 12 quiches in the first batch and 6 in the second batch. If you have 2 trays you can bake both at once, or else you can bake the remaining 6 after.In a large bowl, whisk the eggs, milk and salt and pepper together.Add the remainder of the ingredients and mix well.Using an ice cream scoop, spoon the mixture into the muffin tray. Make sure there is still enough liquid around the vegetables. They should be ¾ full.Bake for 20-25 minutes or until slightly golden on top. Set aside to cool for 5 minutes and remove from the muffin trays and set aside. These can be stored in an airtight container in the fridge for up to 4 days. Any leftovers can be reheated in the oven or microwave.
