Recipes

Quick Crustless Mini Quiches

PLEASE NOTE: This post was sponsored by Mabel’s Labels

Feature

Oh the humble egg! Never has a protein been so versatile, tasty and packed with goodness. While my eldest daughter is a huge fan of eggs in any way, my tempestuous toddler has a complete aversion for the breakfast favourite. I am always on the look-out for ways to sneak in these shelled beauties!

After living in London, England for almost 8 years, my daily consumption of eggs drastically increased. Enter the full English breakfast! The Brits love their eggs – they eat over 12.5 billion eggs annually! And not just fried or boiled. I had the opportunity to sample some of these diverse egg dishes including eggs on toast, boiled egg and bread ‘soldiers’, eggy bread (aka French toast), Scotch eggs and more!

Baby Quiches

Interestingly, both the white and yolk of an egg are rich in nutrients. According to the BBC’s Good Food website, the whites of eggs contain proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. Eggs truly are an important and versatile ingredient for cooking, as their particular chemical make-up is literally the ‘glue’ of many important baking reactions. I literally use an egg a day in my house!

The best part – eggs are an inexpensive way to get some great, high quality protein. I opt for free-range, omega-3 infused eggs myself.

One evening after work, I wanted a quick dinner that was packed full of nutrients for the kids. And so my Quick Crustless Mini Quiches were born! These mini quiches take minutes to prep and can be on the table in a jiffy with minimal mess. Add some flavor by topping the baby quiches with crumbled feta or grated old cheddar.

Ingredients

INGREDIENTS:

2 cups spinach
1 red pepper, chopped

1 cup sliced ripe black olives (from the can)
Approx. 8 eggs, whisked
¼ cup milk
1 teaspoon garlic powder

1 teaspoon dried oregano

Garnish – optional (we love crumbled feta, grated old cheddar cheese)

Directions

PREPARATION:

  1. Preheat the oven to 350˚F/180˚C
  2. In a bowl, whisk eggs, garlic powder, milk and dried oregano powder together
  3. Lightly grease a muffin tin (can use mini, regular or jumbo size) then divide equally the spinach, chopped peppers, sliced black olives into each muffin tin

For the rest of this great recipe, check out my post here.

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