These little quiches are made for little hands. Who knew a meal made so easily could taste so good?
- 12 slices wholemeal bread, crusts cut off
- 40 g butter, softened
- 6 eggs
- 1 cup (250 ml) milk
- sea salt and cracked black pepper, to taste
- ⅔ cup (50 g) finely grated parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 160°C (325°F).
- Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter.
- Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125 ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.
- Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan.
- Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. If you like, serve with extra parmesan and some snipped chives.
Tomato and basil quiches
Divide 6 halved cherry tomatoes between the egg-filled quiches at the end of step 3 (see recipe, above). Once baked, top each quiche with 1 teaspoon store-bought basil pesto, to serve.
Pumpkin and sage quiches
Toss 200 g thinly sliced butternut pumpkin (squash) in a little extra virgin olive oil, sea salt and cracked black pepper. Roast, in an oven preheated to 160°C (325°F), for 15 minutes or until tender. Divide between the bread cases at the end of step 2 (see recipe, above). Sprinkle the egg-filled quiches with a few sliced sage leaves, before baking.