Protein mini quiches
- Prep time
20 - Cooking time
22 - 12 units
12 slices of St-Méthode Protein Loaf
Softened butter
6 large eggs
60 ml (¼ cup) milk
125 ml (½ cup) grated cheese of your choice
Salt and pepper, to taste
Fillings (for 4 mini quiches each):
60 ml (¼ cup) baby spinach or roughly chopped broccoli
5 ml (1 tsp) Italian herbs
About 4 slices (¼ cup) cooked bacon, chopped
15 ml (1 tbsp) maple syrup
A pinch of smoked paprika
1 caramelised onion or 60 ml (¼ cup) caramelised onion
A pinch of nutmeg
- Preheat the oven to 180°C (350°F).
- Flatten the bread slices with a rolling pin. Butter a 12-hole muffin tin, then press one slice of bread into each cup to form a case. Bake for 5 minutes.
- Whisk together the eggs and milk. Season with salt and pepper.
- Divide the chosen fillings between the bread cases, add the grated cheese, then pour over the egg mixture.
- Bake for 15–17 minutes, or until the egg is set.
- Remove from the tin and serve immediately, or leave to cool for make-ahead breakfasts or snacks.
