We made some individual, pastryless quiches... mini sized ones which were 'perfect for picnic food'. To do this, we decided to use some silicone muffin cases and our 'usual' quiche mix.
We used:-
4 eggs, beaten
3 onions, peeled and finely chopped
250ml yoghurt
Cheese, grated (we used mature farmhouse cheddar)
These ingredients were enough to make 6 mini quiches and a large pastryless quiche.
We used silicone muffin cases to line our muffin tin.
The eggs were lightly beaten...
... and then the yoghurt was added and whisked through. Next the grated cheese was incorporated and the mix was stirred to make sure it was all combined.
Having chopped the red onions, they were lightly fried untill they started to cook through.
We added a dessertspoonful of the egg, yoghurt and cheese to the bottom of the cases then topped this with some of the lightly cooked onions.
Each case was then topped up with some more of the egg mix before having some sliced yellow cherry tomatoes added.
The quiches were then placed in a pre-heated oven (180ºC) for about 10 minutes after which time we checked them every few minutes and removed them when the tops were just beginning to brown.
The completed quiches looked really appetising and were easy to remove from the cases.
We served ours with spicy potato wedges, sweetcorn and peas.
They can be saved, in an airtight container, in the fridge (or frozen), and make a great picnic/packed lunch item.
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