A few less sweets and a bit more protein. As part of this I made these roasted pepper crustless quiches. I baked them in my Pampered Chef Brownie Pan.
I'm all for a bit of ease and gadgetry in the kitchen.
To make these 12 mini quiches I used:
2 cups frozen peppers
1 cup frozen diced onion
1 tbsp italian herb seasoning
1 tsp mustard powder
60g grated cheese
Pre-heat the oven to Gas Mark 5/190-200c.
I beat the eggs in a big jug, then added the mustard powder, salt and some pepper.
I then sautéed off the pepper and onions in a little olive oil, when they started to brown I added the dried herbs.
I divided the veggies between the 12 wells and topped with the eggy mixture. Sprinkle cheese over the top.
Place in the middle of the oven.
Bake for 10-15 mins or until golden brown.