Thanks to my good friend and super-mum Kirsty DeRoach (https://www.instagram.com/babyderoach), I now know another great use for vegetables and leftovers that are past their best.
I can add them to the worm farm and compost bins of course or I can give them a second chance in these amazingly good mini quiches.
Not only are they quick to make (everyone will love that especially parents and lazy cooks) but you also get the satisfaction of reducing the amount of food thrown away unused each week.
I haven’t listed any quantities for most of the ingredients as they will vary each time you make them. Experiment and have some fun. Kirsty is right though, mix up the combinations but don’t put too many different ingredients in any given muffin.
- Whisk the eggs and chop the fillings
- Load your muffin trays
You will need:
- 12 eggs
- any old vegetables at the back of your fridge
- as much bacon or ham as you want
- your favourite cheese
- table salt to taste
- ground black pepper to taste
- a chopping board
- a long sharp knife
- a whisk
- several muffin tins
- a bowl for whisking the eggs
- a frypan if you are adding bacon.
Whisk the eggs and chop the fillings
- Give the eggs a good whisk and set aside. Kirsty told me you can add some cream if it needs using up. Add salt and pepper to taste.
- Chop up your vegetables.
- Chop up your ham or cook and chop up your bacon.
- Grate the cheese.
Load your muffin trays
- Pre-heat your oven to 180 degrees Celsius.
- Add some of the whisked eggs to the bottom of each hole of the muffin tins. You will have to experiment with how much.
- Add small quantities of your filling combinations to each hole and top each with the grated cheese so that each are about 3/4 full.
- Push most of the floating ingredients under the egg mixture.
- Cook about 10 minutes or until golden brown.
Once cool enough, pop them out of the muffin trays. They freeze really well but most of ours don’t get to the freezer :).