Recipe: Mini Veggie Quiches
These mini quiches are such a great, easy snack to prep in bulk and freeze for later. You can also customise the vegetables you use to suit what your family likes - mushrooms, carrots, broccoli, peas - so many different types of veg work well.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 18 mini quiches
Ingredients
10 large eggs
1x200g block fetta, crumbled
400g chopped frozen spinach (defrosted)
1 large or 2 small zucchinis, grated and pressed with paper towel to remove excess moisture
1 handful grated cheddar
Optional: shortcrust pastry
Instructions
Preheat the oven to 190C.
Line an 18-hole muffin tray with paper cups, or grease with olive oil and line with shortcrust pastry.
Whisk the eggs in a large bowl then add all other ingredients and stir to combine.
Portion the egg mixture into the lined muffin tray.
Bake for around 20-30 minutes or until golden brown on top and a skewer comes out clean.
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
About the Author
Lizzie Stow is a degree-qualified naturopath from Newcastle, Australia.
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