by Anne Carter
New Recipe
Course: Breakfast, Snack Cuisine: Western Prep Time:10minutes Cook Time:30minutes Total Time:40minutes Servings: 12 Calories: 200kcal Author: Anne Carter
– Muffin Liners – Muffin Tin
– ½ Onion (finely chopped) – 1 tablespoon Butter – 80g (1 ½ packed cups) Baby spinach, chopped – ½ Red Bell Pepper (capsicum) (finely chopped) – 5 Eggs – 300ml (1 ¼ cups) Pouring Cream – 100g (1 Cup) Cheddar cheese (grated)
1. Crank it up to 180°C (350°F) or Gas Mark 4. We're getting ready for some baking magic! 2. In a pan, melt a bit of butter. Toss in the onion, cook for 2 minutes. Then, add the bell pepper, give it another minute. Finally, throw in the spinach and let it party for another minute.
3. Whisk those eggs and mix them with cream. Stir in some cheese for that extra flavor kick. 4. Grease up a 12-hole muffin tray or pop in some greased silicone cases. We want these quiches to slide out with ease.
5. Scoop the sautéed veggies into each muffin section. Let those flavors mingle! Pour the egg and cheese mixture into each muffin section. It's the star of the show! 6. Pop it all into the oven and let the magic happen for 25 minutes. You'll know it's ready when it's set and flaunting a beautiful golden hue.
7. Once out of the oven, let them cool a bit before you unleash them from the tin or silicone case. We want them to be comfortably warm, not scorching hot.