Mini Quiche

There are many variations of these floating around the web, this is just my version. And I used up what I had in the fridge, which  is one of my all time favorite things to do (as you already know). I had a bit of smoked salmon and some left over turkey rashers, and just couldn't face having them in salad or sandwich again. 

These mini quiche (tarts - call them what you will) are so easy, they store really well in the freezer and can certainly wow at any meal. They do look as though you've been slaving away in the kitchen, when in reality you've only spent ~20 minutes without breaking a sweat. The combinations are endless and only limited by your imagination. Get your little one's involved too they are so easy to make!!

I will be making a batch for Christmas, but these ones I've been having for breakfast and lunch over the last week. High in protein packed with fresh vegetables and delicious to boot. What more do you want? 

Let's get started...

#This recipe was featured in Crossed-Grain Magazine Summer 2015#

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

Mini Quiche

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Ingredients
(makes ~ 8)

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

These make up your basic recipe:

• 4 large eggs
• 100 g dairy free milk
• 100 g grated (lactose free) cheese
• Pinch of black pepper

Mix and match to your liking:

• 1 medium carrot julienne
• 1 sweet pepper diced 
• 1/2 small onion diced finely 
• handful young spinach leaves washed and dried
• few sprigs fresh coriander or dried herbs
• 7 cherry tomatoes cut in quarter

Optional:

• *1/2 medium avocado diced (Not great for reheating)
• *2-3 slices smoked salmon cut in small pieces
• *4 turkey rashers cut in small pieces

*These are optional, you can use whatever protein and vegetable combination you like and or available to you*. 

Preparation

Preheat the oven to 180 degrees

Break the eggs in a clean bowl and whisk together with milk and black pepper. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

Next place your vegetable combinations in the muffin tin or other baking dish you are using. Followed by a sprinkling of grated cheese, and topped up with the egg and milk mixture.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

After my muffin cases were filled I had more of the mixture left over. I lightly oiled this ridged cake tin and add the rest of the ingredients.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

Bake in the preheated oven for 15-20 minutes till golden brown.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

Leave in the muffin case for a few minutes then remove and cool on a wire rack.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Done! told you it was easy...

                 Bon Appétit!!

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers 

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or  to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***