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Individual no-crust quiche
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
User recipe: Tender chicken breasts marinated in a tangy lemon herb sauce, grilled to perfection and served with a side of roasted vegetables seasoned with garlic, olive oil, and fresh herbs. Rewritten: Grilled lemon herb chicken with roasted garlic vegetables.
Ingredients:
  • 1 onion, diced
  • 2 small red capsicum, diced
  • 1 zucchini, grated
  • 8 leaves fresh spinach, finely chopped
  • 5 large mushrooms, chopped
  • 6 large eggs, at room temperature
  • 169.95 gm skim milk
  • Fresh parsley, to taste
  • Salt and cracked black pepper, to taste
  • 500.00 ml vintage cheddar cheese, grated
  • 250.00 ml parmesan, grated
  • 40.00 gm self-raising flour
Instructions:
  • Preheat your fan-forced oven to 175C and lightly grease 9 individual silicone Texas muffin baking cups.
  • Cook the vegetables in a pan with a touch of water until soft. Drain the vegetables in a fine mesh strainer, pressing out any excess water to avoid a soggy quiche.
  • In a spacious bowl, vigorously whisk together eggs, milk, salt, pepper, and parsley until the mixture is frothy. Blend in finely grated cheeses, setting aside 1/2 cup. Once well combined, stir in the self-raising flour.
  • Sprinkle the reserved half cup of grated cheese evenly over the 9 muffin cups to form a cheesy base. Divide the cooked vegetables equally, adding approximately 2 heaped tablespoons to each cup.
  • Pour the whisked egg mixture into the cups, filling them about 3/4 full. Use a fork to lightly stir the mixture in each cup, incorporating the vegetables. Sprinkle a little extra finely grated cheese on top if desired.
  • - Bake the quiches in the oven for 30 minutes until the tops are golden, the center is set, and a skewer inserted comes out clean. - Remove the tray from the oven and let it cool for 10 minutes before serving. - Use a blunt knife to loosen the edges of the quiches from the cups before serving.

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