- Nut free
- Peanut free
- Sesame free
- No added sugar
Score full marks with this clever lunch idea. These mini quiches are tasty and wholesome, guaranteed to keep those little tummies full.
- Serves6
- Cook time40 minutes
- Prep time10 minutes
Ingredients
- 12 slices bread of choice, crusts removed
- 100g zucchini or carrot, coarsely grated
- 1/4 cup (30g) coarsely grated cheese
- 2 rashers rindless bacon or ham, finely chopped
- 1 tbs chopped chives or spring onion
- 3 eggs, lightly whisked
- 1 tbs milk or cream
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease 6 holes of a 1/3-cup (80ml) muffin pan. Place 1 slice of bread on a clean work surface. Arrange another slice of bread on top at a 45-degree angle. Use a rolling pin to roll out bread slices until 5mm thick. Repeat with the remaining bread slices. Line the prepared holes with bread, pressing down firmly. Spray with olive oil spray. Bake for 15 mins or until just golden.Step 2
Combine the zucchini or carrot, cheese, bacon or ham and chives or spring onion in a bowl. Divide evenly among the bread cases. Whisk the egg and milk in a jug and pour evenly over the zucchini mixture. Season. Bake for 20-25 mins or until the egg mixture is light golden and just set. Cool slightly. Serve warm or at room temperature.
Nutrition Information
Per Serve
Energy: 1078kJ/258 Cals (12%)
Protein: 13g (26%)
Fat: 9g (13%)
Sat fat: 3g (13%)
Carb: 30g (10%)
Sugar: 2g (2%)
Fibre: 2g (7%)
Sodium: 565mg (28%)
