| Quiche Muffins |
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Ingredients
Servings:
Units:
30 g butter or ghee 1/2 cup onion, red diced 1 cup mushrooms diced handful fresh basil chopped 1 tbsp sun-dried tomatoes chopped pinch salt and pepper 6 eggs 1/2 cup cream 2 cups baby spinach 75 g cheddar or mozzarella cheese grated
Instructions
- Preheat oven to 165 C
- Grease or line a muffin tray – with 8 slots (bigger or smaller is fine – it’ll determine the size of your muffins at the end though!)
- Melt butter or ghee in a frying pan
- Throw onions & mushrooms into the frying pan until they’re caramelised
- Take frying pan off heat and add in the basil, sun-dried tomatoes and salt & pepper
- Crack the eggs into a small bowl and whisk until completely combined
- Whisk the cream into the eggs and season with salt & pepper
- Evenly divide the fried mixture amongst slots in your greased muffin tray
- Add in a little bit of spinach to each muffin slot, then some of the grated cheese
- Fill in each muffin slot with the egg mixture
- Top each muffin with the remaining grated cheese
- Bake in the oven for roughly 10-15 minutes – until eggs are firm, but not rock hard. The variation in time is due to the variation in muffin tin depth/size – so, just test it out!
- Serve warm, with a little ricotta or pesto – can also be stored in the fridge and eaten as a lovely snack.
Recipe Notes
Variations: You can fry a little bacon or chorizo and add it in for a little bit of a protein boost. Or, add in some smoked salmon before baking
Nutrition Information
There is no Nutrition Label for this recipe yet.
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