The perfect picnic lunch or an easy pre-made breakfast. These quiches are super easy to make and can be filled with your favourite veg or whatever leftovers are in your fridge. We took these quiche muffins to the lake for breakfast with our family and everyone enjoyed them.
Serves: 6 large muffins
Prep time: 10 minutes
Cook time: 30 minutes
1 teaspoon of garlic
1 ½ teaspoon of ginger
1 medium sweet potato
½ a red capsicum
2 handfuls of baby spinach
100 grams of mushrooms
Preheat your oven to 180C fan-forced and line a muffin tray with parchment paper.
Dice your sweet potato and then steam or boil until tender.
Chop your capsicum and mushrooms into bite-sized pieces.
Whisk all your ingredients together in a bowl.
Pour your mixture into the lined muffin tray.
Bake for 30 minutes or until the top starts to brown.
Let it cool in the tray for 10 minutes then transfer it to a cooling rack.
Enjoy warm or cold!
How to tell if your muffins are cooked - Give the tray a shake, if the muffins don't jiggle they are ready to be taken out. If they do jiggle they need to be cooked for a further 5 minutes or until set
If you prefer not to use parchment paper you can just oil your tray.