Mini Quiche

The Mini Quiche is a savory egg custard with fillings of your choice according to availability of ingredients and mood.  This mini quiche serves best for breakfast, brunch, or anytime snack.  An easy to assemble and bake dish that you can sure give a try.

I tried making this mini quiche being a part of a group named Fondbites, Bake Along, through which we bake as per their weekly updates.  This helps me learn as well as explore into the baking world by far.

Mini Quiche is also called the frittata, and in this version, I have filled in with sauteed spring onions, capsicum, mushrooms, and garnished with cheese and coriander leaves.  The original version as per the group called for spinach to be added to the sauteed veggies but I couldn't find it at the nearest store and so have not used it but have added finely chopped coriander leaves.

Ingredients

Eggs - 4

Mushrooms (chopped) - 1 cup

Capsicum - 1 (chopped)

Spring Onions - 4 or 5 stalks

Grated Cheese - 3 tbsp

Coriander Leaves (chopped) - 2 to 3 tbsp

Crushed Black Pepper - 2 tbsp for the veggies and 1 tbsp for the eggs

Salt - To taste

Olive oil - 1 tbsp plus for greasing

Method

1. Chop vegetables and keep aside.

2.  In a kadai, add olive oil.  When hot, add the spring onions and saute for 1 minute.

3.  Now add chopped mushrooms and saute until half cooked and water starts releasing out.

4.  Then, add chopped capsicum and saute.

5.  Sprinkle pepper powder and salt and mix and switch off the flame.  The vegetables should be cooked only to 3/4th consistency and not cooked fully.  The vegetable filling is ready now.  Keep aside.

6.  In a bowl, add eggs, pepper, and salt and whisk until combined.

7.  Grease the silicon muffin moulds with oil and then fill the egg mixture to half level.

8.  Next, add the sauteed vegetables over the egg mixture until the muffin liner is full.

9.  Crown the filled muffin cups with grated cheese and chopped coriander leaves.

10.  Bake in a preheated oven at 200 degree centigrade for 20 - 25 minutes until a toothpick inserted in the middle comes out clean.

11.  Remove from oven, allow to cool slightly, and serve.

Delicious Mini Quiche is ready.  These are good to serve for breakfast, brunch, or as a school snack.  A healthy, gluten-free, low-carbohydrate dish to relish.

It was stomach filling and lip smacking.

Notes

I used the button mushrooms.  You can add in any edible mushroom available for you.

As I could get only the regular green capsicum/bell pepper, I have used it.  To add in color, you can also use the red bell pepper or the yellow ones.

Use both the green and white portions of the spring onions.  You can saute the white portion first and then add in the green portion at the end of sauteing.

Any type of cheese, viz., pizza/mozzarella cheese, cheddar cheese or even the cheese cubes can be used.

Use salt cautiously as cheese would contain some salt.

If you are using spinach, wash and chop a bunch of spinach and add after the capsicum is sauteed and fry for a few minutes.  This would make the quiche a healthier dish.

If silicon muffin moulds are not available, you can use paper liners too placed in metal muffin tray but make sure they are greased well with oil.

Sunflower oil can also be used instead of olive oil.