Ingredients
olive oil spray
6 slices toast bread
2 eggs
lightly beaten
¼ cup milk
(1/4 cup)
⅓ cup red and green capsicum
finely chopped
1/4 red onion
finely chopped
¼ cup reduced-fat shredded cheese
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 mini-muffin tray
- 1 rolling pin
- 1 heart-shaped cookie cutter
- 1 whisk
Instructions
- Preheat oven to 190°C conventional (170°C fan-forced). Lightly grease a mini-muffin tray with the olive oil spray. Use the rolling pin to roll out each slice of bread until thin.
- Using a small heart-shaped cookie cutter, cut 2 hearts from each slice of bread. Spray both sides of the bread with the olive oil spray. Place a heart into each mini-muffin cup.
- Whisk the eggs and milk together. Divide the capsicum and onion evenly between the 12 shapes. Carefully pour in the egg mixture and top each quiche with a sprinkle of shredded cheese.
- Bake for 20 minutes or until set.
Notes
Tip
You should keep these cool in the lunch box with an ice pack or frozen drink bottle.
Variation
Other topping ideas are finely diced ham and onion, olives, rocket and tomato and goats cheese.
Variation
If you can’t be bothered cutting out shapes just cut the bread into squares. They will work just as well.
Storage
These quiches will keep in an airtight container in the fridge for at least 3 days. These are not suitable to freeze.
