Mini Quiches

Bored of sandwiches? Sick of salads? These mini quiches are great for lunches (with or without a side salad!). They can be filled with all sorts of bits and pieces you might have in the fridge: pumpkin, tomato, mushroom, spinach, zucchini, feta. They are a blank canvas for experimenting with the bits and bobs in the fridge. They take hardly any time at all, so you could whip them up in the morning for lunch that day. 

So for the mini quiches you will need:

• 4 eggs
• 2 tbsp milk
• 2 button squash (or equivalent of whatever filling you choose)
• 2 mushrooms (see above point)
• 1 sheet ready-made frozen puff pastry
• parmesan cheese (to grate over the top, so not much. Feta works well too.)

Preheat oven to 180C. Grease 6 holes in a muffin tin.

Cut pastry into 6 circles (10cm diameter and slit to the centre) and line tin. Finely chop vegetables and place in lined muffin tins. Whisk milk and egg in a small bowl then pour into muffin tin over vegetables.

Sprinkle with grated parmesan and bake for 15-20 minutes till golden brown and pastry has puffed up. Cool in tin for 5 minutes before lifting from tin.

Cool completely if storing them, or serve warm with a quick side salad (think simple - lettuce, avocado, tomato tossed with some balsamic vinegar).

You can use any number of filling combinations. Use your imagination (and whatever's left in the fridge!). Here's some of my favourites:

• baby spinach and feta
• pumpkin, rosemary and parmesan
• zucchini and feta/parmesan
• mushroom
• onion and bacon
• tomato, mushroom and onion

Ultimate health: fresh food, herbal tea & Harper's Bazaar