These little quiches are so quick to make and are great hot with a salad or cold for a lunch box treat. I made them as a quick on the go little breakfast that I can eat on the run and they are low carb! How to make them can differ day and night: from using scramble egg to just adding a whole egg to each cup. So too the filling - clean out your fridge from all the bobs and ends.
Before you start, preheat the oven to 180ºC and spray a 6-hole muffin pan with cook-and-spray. I had hot dogs in the fridge. Too many for the little one to eat (she gets half a hot dog cut up as a snack) and eating just a hot dog can never be nutritious. I used 2 hot dogs, sliced and divided between 6 muffin cups.
You can use ham, salami hot smoked salmon or any meat, even leftover steak and mince. I then added ½ a diced red pepper. It would have also tasted great with peppadew or some chili. I also added 1 feta cheese wheel, crumbled and divided between the 6 cups. I also bought some fantastic bacon and onion relish from Woolworth's that taste fantastic and add a bit of sweetness but you can add sweet chili sauce or some chutney or leave it out altogether.
As I mentioned you can at this stage merely take 6 eggs and break an egg into each cup. I however hate the tasteless white part of an egg so I took 6 eggs and quickly scrambled them with a fork and divided it up between the 6 cups. Don't add salt if you are using feta or any salty filling.
Then there is the cheese. You can mix 1 cup of shredded cheese, divided between the 6 cups into the filling, or if you choose (or like me forget the cheese completely!) place it on top. If you don't like the cheese to brown too much then make the quiches for 5 minutes, remove and top with cheese and bake for a further 10 minutes or until the egg is just set.
Don't bake it too long as the eggs will continue to cook once you remove it from the oven and will become very dry if baked too long.
RECAP: makes 6 mini quiches
- 2 hot dogs, sliced
- ½ a red bell pepper, diced
- 1 feta cheese wheel, crumbled
- 3 tsp relish, ½ a tsp per cup
- 6 eggs
- 1 cup shredded cheese.
Bake in a preheated oven of 180ºC for 15 minutes or until the egg is set and the cheese is bubbly.
These also make great additions to a picnic.