These delicious mini quiches are ideal served with salad for lunch or a light meal. They are easy to make and use bread slices instead of pastry for the cases.
|
Ingredients |
1 Serve |
2 servings |
|
Wholemeal sliced bread with crusts removed |
3 |
6 |
|
Marmite or Vegemite |
Two spreads |
Two spreads |
|
Grilled Cheese |
1⁄4Cup |
1⁄2Cup |
|
Eggs, lightly beaten |
1 |
2 |
|
Salt and pepper |
Two seasons |
Two seasons |
|
Parsley, chives or spring onions, chopped |
2 t |
1 T |
|
Canned creamed corn |
1⁄4 x 410g can |
1⁄2 x 410g can |
|
Red or green pepper, finely chopped (optional) |
1 T |
2 T |
Method
- Pre-heat the oven to 190o C.
- Lightly grease muffin tins with a pastry brush and oil or oil spray. If pans are non-stick oil is not necessary.
- Spread one side of bread with Marmite and place into oiled muffin tin with Marmite side facing up.
- Combine remaining ingredients and spoon into bread cases.
- Bake in oven 15-20 minutes.
Serving Suggestion: serve 2-3 quiches with salad for lunch or light meal. Refrigerate any leftover quiches and use the following day. Reheat leftover quiches until piping hot before serving.
Leftover Ingredients:
freeze leftover creamed corn in portions in small plastic containers with lids.
Variation: Omit Marmite and replace creamed corn with canned tuna or salmon. For 1 serve use a 95g can and for 2 serves use a 185g can. Flavoured tuna such as tomato and basil makes a tasty filling.
Recipes from
Easy Recipes for One or Two
t = teaspoon