Ideal for nights you have guests coming over but not a lot of time, these mini quiches can be made with all the odds and ends of vegetables you've got lying around in your fridge, if you don't have mushrooms.
Ideal for nights you have guests coming over but not a lot of time, these mini quiches can be made with all the odds and ends of vegetables you've got lying around in your fridge, if you don't have mushrooms.
Preheat the oven to 180°C. Lightly grease 12 holes of a muffin tin or line with baking paper.
In a frying pan, add the olive oil and let it get hot over medium heat. Add the garlic and saute till fragrant. Add the mushrooms and spring onions and cook for 5 minutes or until tender. Divide equally in the muffin tray.
In a large bowl, add the eggs and cream, beat well with a whisk. Season with salt and pepper. Pour over the mushroom-spring onion mixture in the muffin trays. Top with the cheese and bake for 15-20 minutes until golden-brown and firm. Let it cool for 5 minutes before serving.
