HELLO!!! Does it seem like I'm shouting at you?? Coz I am!! So excited to be back here!!
Thought I'd pop in on this fine and sunny Sunday arvo to share a very easy, very tasty, very kid-friendly recipe. We eat these little quiches alot. As in....A.L.O.T. If I were a more organised sort of a person and they didn't get scoffed pretty much as soon as I pull them from the oven these would be perfect to make and freeze...you know, for those
all too familiar nights when you get home late and realise there may in fact be nothing to feed your family for dinner. Although let's not just confine these little babies to the dinner table...please...they are great for school lunches (just as tasty eaten cold as piping hot), picnic lunches, after school snacks...heck, even whip one out for breakfast I say...
We are lucky enough to have our own little chickens here who so very generously gift us with delicious warm-from-the-butt fresh eggs every day...I also tend to have a stash of bacon always sitting ready and waiting in the freezer...so these two ingredients added to anything laying about in the veggie section of the fridge pretty much gives us a wholesome well-rounded meal.
So let's get down to business yes??
Egg and Bacon Mini Quiches
Ingredients
3 sheets Pampas Puff Pastry - thaw these out whilst whipping up the rest
Approx 3-4 bacon rashers - chopped
2 spring onions - chopped
1 large-ish carrot -grated
1 zuchini - grated (I squeeze some of the excess liquid from this too
A cup or so of grated cheese - choose what you like best
6-7 eggs - lightly whisked
salt/pepper
Italian dried herbs
Method
Preheat your oven to 180 degrees
In a large mixing bowl whisk up your eggs. I throw in my salt and pepper here.
Add your grated carrot, zuchini, cheese, bacon, onions and herbs.
Stir everything through...I find a fork works great.
Now your pastry should be thawed and soft...cut each square into four squares...making a total of 12 which you can then tuck and pat into a greased (I just squirt with a can of spray oil) muffin tin.
Now scoop your gooey eggy mixture evenly into each pastry case. You should have pretty much the exact amount of mix for the 12 cases.
Now bung into the oven for approx 35-40 minutes...but do keep checking as we all know every single oven seems to bake differently.
Aaaaand that's about it!!! Pull them out of the muffin tray once they are cooked...eat and enjoy!!!
Of course the real beauty of these is the fact that there really is no limit whatsoever as to what you can throw in them...sundried tomatoes, capsicum and olives...delicious...chicken, cheese and corn...mmmm...every single vegetable sitting in your crisper with some feta...yes please...herbs etc always make an excellent addition too...
Actually please let me know if you do end up whipping up a batch of these...would love to hear what you decide to add!!!
I hope you enjoy...looking forward to getting back here again soon...on a quick side note I have tweaked my Instagram name and am now
awhitestyle ..more changes to come but am taking one step at a time!!!
Happy baking peeps...
Janelle xx
