Mini Savoury Quiche
So this is what I found to go with my cheese and egg base quiche: sun dried tomato, hickory ham, peas and corn, onion, garlic, fresh basil, feta cheese.
Mini Savoury Quiche So this is what I found to go with my cheese and egg base quiche: sun dried tomato, hickory ham, peas and corn, onion, garlic, fresh basil, feta cheese. |
| Servings | Prep Time |
| 1dozen | 15min |
| Cook Time |
| 20min |
|
|
Ingredients
- 15ml olive oil
- 1 onionpeeled and chopped fine
- 1/2cup corn kernels
- 1/2cup peas
- 4slices hickory ham
- 1/2cup sun dried tomatoeschopped
- handful fresh basilchopped
- salt and black pepperto season
- 4large eggswhisked
- 2handfuls grated cheddar cheese
- 3/4cups milk
- 1wheel feta cheese
- handful sproutsto garnish
Instructions
- Heat the olive oil in a saucepan and sauté the onion and garlic until translucent. Add the peas and corn, and sauté some more.
- Add the ham, tomatoes, herbs and seasoning and mix through. Remove from heat.
- Add the eggs, the cheese and milk and give the whole shebang a good mix through.
- Now add spoonful of filling into the muffin pans, filling it up to about ¾ of the way. Crumb with feta cheese, bake in the oven at 180 degrees Celsius until set and golden. Garnish with sprouts and serve.