Whether it’s a weekend and you fancy some homemade brunch, or you’re looking for some new breakfast ideas which don’t include bread or cereal; then these mini quiches could be for you. There’s no pastry to make and there’s virtually no mess. You don’t need any fancy quiche dishes, all you need is a 6-hole muffin tray, and you’re away!
This recipe is taken from the River Cottage Gluten Free recipe book. Not every recipe has a picture – which is mildly upsetting, I, like most people, am a picture-looker – but, thankfully, this recipe does have an accompanying picture, if it didn’t I’d have no idea what it was supposed to look like!
- Butter, to wipe around the muffin tray
- 6 slices of prosciutto ham
- 100g frozen peas
- 4 eggs
- A splash of milk
- About an inch strip of feta
- 2 spring onions, thinly sliced
- Black pepper
- Preheat your oven to gas mark 6/200 degrees/180 degrees fan
- Wipe the butter on a bit of baking paper around the 6 holes in your muffin tray
- Take a slice of prosciutto and place it in one of your pre-buttered muffin holes, don’t worry if the prosciutto doesn’t fit neatly in
- Repeat this process with all 6 slices of the ham
- Sprinkle the frozen peas equally into the prosciutto holes
- In a jug, beat the eggs, adding the splash of milk and black pepper at you go, pour the egg mixture over the peas – don’t fill them right to the top
- Crumble in the feta and spring onions and another pinch of black pepper on each quiche
- Bake for 10-12 minutes, until the quiches have risen and have started to turn a little golden
- Take them out of the oven and leave them for a few minutes
- If they’re not easy to get out the muffin tray, run a small knife around the outside until they are freed
- Enjoy hot or cold
P.S. These keep in the fridge for about two days.