Easy mini quiches

At a glance

Preparation time: 35 minutes

Difficulty: Easy

Serves: 4

Ingredients

• Cooking spray oil
• ¼ cup milk*
• 1 onion*
• 1 teaspoon minced garlic or 1 garlic clove
• 300g (4 cups) mixed vegetables such as tomatoes, mushrooms, spinach, grated carrot, capsicum, and corn*
• 8 eggs
• 1 cup grated cheese (reduced fat if available)

Steps

1. Preheat oven to 180°C.
2. Spray a cupcake/muffin tray with oil.
3. Chop the onion by removing the outer skins and chop into small pieces. Place in a small bowl for later.
4. If using fresh garlic, remove the outer skin and chop cloves into very small pieces or measure out 1 teaspoon of minced garlic.
5. Chop your choice of mixed vegetables into small pieces.
6. Heat oil in a frying pan. Add the onion and cook until the onion is soft.
7. Add the garlic and mixed vegetables and cook for 2 to 3 minutes. Remove from heat.
8. Crack and add the eggs and milk to a bowl and mix them together using a fork or whisk. Add cheese to the mixture and stir. Spoon the mixture into cupcake/muffin trays, filling them about half the way up. Top with the cooked mixed vegetables.
9. Bake for 15 to 20 mins, or until slightly golden.

Tips

• Use milk of your choice in this recipe.
• You can use red or brown onion.
• You can add any canned, fresh, frozen or leftover vegetables to this recipe (such as carrot, celery, zucchini, cauliflower, broccoli).

Watch how to make it

videocam 0:48

This recipe was published in the Tucker Our Kids Love resource by the Aboriginal Lunchbox Connection program (2022), Central Coast Local Health District.