Tasty quiches full of vegetables that make a satisfying, balanced meal for breakfast, lunch or dinner.
The recipe was created with added vegetables in mind, 5 servings to be exact! And the batch is baked in 20 minutes. Options to be made gluten free, dairy free and is sugar free and nut free.
It’s one of our favourite to make during a busy week or when Miss toddler is Miss super fussy (she honestly eats these, no fuss!). A really easy meal for the whole family and it’s tastes perfect as cold lunch leftovers and school lunchbox fillers.
Increasing the vegetables in this recipe boosts the nutrients, including fibre and essential vitamins and minerals.
makes 12 mini quiches or 1 medium quiche
1 sheet Shortcrust Pastry, defrosted – we use Careme 4 ingredient and all natural pastry
1/2 Cup Milk (your choice)
2 1/2 Cups of Vegetables – we choose to add a mixture of green peas, grated carrot, grated cauliflower &/or grated zucchini
1/4 Cup Cheese, grated (optional)
1 Tbsp Butter, Olive Oil or Coconut Oil (melted)
1/2 Cup sliced Prosciutto, Ham or Bacon (preservative free)
Shake of sea salt
Preheat your oven to 180C (350F) and line a 12 hole muffin try with baking paper or silicon cups.
Lay your defrosted pastry flat on the bench with baking paper underneath. Using a cup, make circles that will become the base of your quiches. I use a round measuring cup (pictured).
Place the pastry circles into the muffin tray holes and place a small slice of prosciutto or ham on the base.
In a medium bowl, add the remaining ingredients and mix well.
Pour the mixture into the pastry circles filling to the top of the pastry edge ( tip to use a spoon here so you can scoop the thicker ingredients into the pastry if need).
Into the oven for approx. 20 minutes, or until golden brown on top and when tested with a skewer it comes back clean.
Enjoy immediately with fresh salad or place aside and cool for a few minutes before serving. Can be refrigerated in a sealed container for up to 5 days and frozen for up to 3 months.
To your good health,
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