Apr 21, 2013

Yum

♥ Muffin-sized Spinach Quiche ♥



You'll need:
6 slices bread (I used half whole-wheat and half plain white)
50ml full-fat yoghurt
50g shredded cheddar cheese
3 large eggs
1/2 an onion, diced
butter, for frying and buttering
9oz baby spinach

How to make the quiche:
  1. Preheat your oven to 175 C.
  2. Usig the cutter or glass, cut out 6 large circular shapes from the slices of bread then butter liberally and set aside.
  3. Take the remaining crust of bread and place them into freezer bag then into freezer. You can use them later on in the week for breadcrumbs.
  4. Heat butter in a frying pan, cook your spinach and onion.
  5. Put spinach on chopping board and roughly chop.
  6. Shave cheese into thin pieces using grater.
  7. Crack 3 eggs into the jug and pour in yoghurt. Using a fork, whisk egg and yoghurt together until combined.
  8. Take your muffin tray and place the circles of buttered bread, butter side facing downwards into the muffin cups. Press down lightly so that they touch the bottom and edges.
  9. Pour egg mixture into each muffin cup up to 3/4 full.
  10. Add the vegetables and sprinkle the shavings of cheese on top.
  11. Bake in the oven for 20 minutes. If you prefer a little looser, adjust cooking time down.
  12. Remove from oven and set to one side to cool for 15 minutes before gently lifting from the tin and place onto the cooling rack to cool completely.
  13. These mini quiches will keep in the fridge for 1 day.
With all my love <3
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