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Monday, 26 March 2018

Baking Muffin Tin Quiche

It had been a busy day and I had clean run out of time to make dinner. Fortunately, just as I was about to start, my niece arrived to announce that she felt like baking. I immediately decided to combine her idea of baking with my need to prepare dinner and the two of us quickly put together these muffin tin quiches for dinner. They are simply delicious and remain a quick fix to many a culinary dilemma.


You will need 6 eggs, half a cup of milk/sourmilk/cream, salt and pepper to taste, and add whichever herbs and spices you like. Mix all of this together in a medium sized bowl.


Add a cup of cake flour and 1 teaspoon baking powder. Stir everything together.


The mixture should have a runny consistency.


Now fry some onions, mushrooms and bacon. Mic it in with a good measure of cheese.


Or, add some spinach, onion, feta and mushroom. The choice of fillings is up to you, and will largely be dictated by two things; what you like, and more importantly, what you have available in the house.


Scoop the fillings into muffin pans. We opted to use mini bread pans instead.


Now pour the runny mixture over the fillings.


Leave some space for the quiches to rise.


Bake for roughly 30 minutes in a preheated oven at 180°C, or until done.


Allow to cool slightly on a wire rack.


Enjoy straight from the oven.


Marietjie Uys (Miekie) is a published author. You can buy my books here:
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