Mini Quiches

This is one of my all time favourite dishes. It's super easy to make, quick and often can be made with just what you have in the cupboard and the crisper. I've adapted my own recipe for these delicious little mini quichies from the 'Self Crusting Zucchini Quiche' recipe in the awesome Day to Day Cookery book (thanks again, Mum, this really is one of the most handy cook books imaginable!)


Ingredients

• 2 medium size zucchinis
• 2 medium carrots
• 1 onion, finely diced
• 4 eggs, lightly beaten
• 1 cup grated cheese, lightly packed
• 1/4 olive oil
• 1/2 self raising flour
• pinch of cracked pepper

Method

• Grease a 12 cup muffin tin and preheat the oven to a moderate temperature. 
• Grate zucchinis and carrots into a large bowl.
• Stir in onion, eggs, cheese, olive oil, flour and a pinch of pepper.
• Divide the mixture evenly between the cups in the muffin tin (sometimes you might get a few extra depending on the size of the veggies).
• Bake in a moderate oven for about 25 minutes or until the quiches are golden on top.
• Cool, and devour still warm or cold the next day.

Super easy, healthy and delicious! For meat lovers, a few bacon rashers added to the mixture is also good, but try the vego option - it really is delicious!

xo