CHEESE AND BACON QUICHES

These little quiches are a favourite for breakfast but they are also good for a snack.

Gluten and nut free

Makes about 14-15 quiches depending on size

INGREDIENTS:

• 8 free range eggs
• 8-10 short cut bacon rashers, finely diced
• ¾ Cup grated cheese
• 2 Tbsp. cream
• 2 Tbsp. gluten free plain flour
• Pinch pepper

METHOD:

• Preheat oven to 180°C.
• Line a muffin tray with muffin cases or cut squares from baking paper and push them into the greased muffin holes.
• Heat a small frying pan on high heat. Add a small bit of oil and toss in the bacon pieces. Cook until slightly crisp.
• Turn the heat off and allow to cool while you do the next steps.
• Gently mix 3 of the eggs, cream and flour.
• Add one egg at a time, gently mixing between each one. Don’t whisk too much as we don’t want too much air in the quiches.
• Stir in the cooked bacon, cheese and pepper.
• Pour into muffin holes, about ¾ full.
• Cook in the oven for 15-20 minutes or until golden on top and cooked through the middle.

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