Lunchbox quiches
Ingredients
2 sheets ready rolled puff pastry
1 zucchini grated
1 brown onion finely chopped
100g chopped bacon
3 eggs
300ml thickened cream
1 teaspoon thyme or pinch of dried herbs
¼ cup shredded cheese
Method
1/ Preheat oven to 180 degrees. Cut pastry into circles large enough to line a greased 12 hole muffin tin (usually 12-15cm diameter)
2/ Press pastry into tin allowing to fold up the sides
3/ Saute the onion and bacon together over medium heat in frying pan until onion is softened and both are golden in colour
4/ Remove from heat and place in bowl, mix in the zucchini
5/ Divide bacon mix between the pastry cases
6/ Add the cream, eggs and herbs together in a bowl, whisk until combined. Season with salt and pepper
7/ Gently pour the egg mix over the bacon mix in each case until ¾ full
8/ Top with shredded cheese and bake for 10 minutes
9/ Reduce heat and bake for a further 15-20 minutes until filling is firm to touch and pastry is golden
10/ If you remove pastry from pan and it is still a little undercooked, place quiches onto a lined baking tray and cook for a further 5-8 minutes to allow sides to brown
11/ Pack for lunch, eat as afternoon tea or bulk out with salad. Freezes well