Wednesday, 1 October 2014

What BeeBee Baked: Mini Crustless Quiches

If you saw my post on Monday you will know that I am starting to tinker with my eating a little. 

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: 

8 eggs
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. 

1 comment:

  1. I've been snacking on these all week. Each quiche is roughly 100 kcals.