Lunchbox quiches


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


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