These mini bread quiches are great, especially if you have extra bread or veg that you want to use up before they expire.
Mini Bread Quiche
6 Slices of bread
1/4 cup Frozen peas
2 Spring onions (finely chopped)
1 Zucchini (grated)
1/3 cup Milk
1/3 cup Cheese (grated)
Preheat your oven to 200°
Using a rolling pin, roll out the bread pieces till you have very thin slices.
Using a glass or round cookie cutter (roughly 8cm diameter), cut the bread into round discs.
Butter one side of the bread and place that side into the prepared muffin tray.
Whisk the eggs in a large bowl, then add the remaining ingredients and whisk again.
Pour evenly into each muffin and bake for 20-25 minutes.
Great served as breakfast, an afternoon snack, or even lunch with a few extra veg on the side. Store in the fridge for up to 3 days. They don't freeze well, so eat up.