Baby Quiche
Baby Quiche
Makes
12
Good For:
Breakfast, packed lunches
Ingredients
- 1 cup (100 g) zucchini (courgette), grated
- ½ cup (50 g) sweet potato, grated
- 1 cup (100 g) cheddar cheese, grated
- ½ cup (50 g) Red Leicester cheese, grated
- 2 teaspoons dried oregano
- 3 large eggs beaten until fluffy
- Salt and pepper
Method
Step 1
Preheat the oven to 320°F /160° C/Gas mark 3, grease and line a 12 hole muffin tin using cut squares of parchment paper scrunched up to make them contour to the tin (or if you’re feeling creative cut into circles, I did try cake bases but the mixture stuck to the corrugated sides).
Step 2
Start by squeezing the courgette to remove some of the moisture, and then combine all the ingredients, mixing well.
Step 3
Spoon into the parchment paper and pop into the middle of the oven cook for 15-20 minutes they should be firm to the touch but still a little squidgy.
Step 4
Leave to cool in the tin for 10 minutes. They can be eaten warm or cold, so great for lunch pails, an on the go breakfast or party food.
Step 5
Store in an airtight container in the refrigerator.
Zucchini are high in vitamin C, Vitamin B6, potassium and calcium and rich in sodium.
These wee quiches are so versatile, you can batch cook and keep them for breakfast on the go, pop into a lunch box or they go down a treat at parties.
Low carb so excellent for diabetics.
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