Mini capsicum quiches

Serves:

Ingredients

• olive oil spray
• 6 slices toast bread
• 2 eggs, lightly beaten
• 60ml (1/4 cup) milk
• 1/3 cup finely chopped red and green capsicum
• 1/4 red onion, finely chopped
• 1/4 cup reduced-fat shredded cheese

Method

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.

Find more egg recipes

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Serving Suggestions

Note

• Other topping ideas are finely diced ham and onion, olives, rocket and tomato and goats cheese.
• These quiches will keep in an airtight container in the fridge for at least 3 days.
• These are not suitable to freeze.
• You should keep these cool in the lunch box with an ice pack or frozen drink bottle.
• If you can’t be bothered cutting out shapes just cut the bread into squares. They will work just as well.
• This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.