CHORIZO AND HALOUMI MINI QUICHES

This is a sometimes breakfast or snack in our house due to the chorizo. i get my chorizo from a continental grocer because the one I get has less rubbish in it. Anyway, I would rather feed this to my kids than sugary cereals that doesn’t sustain them, gives them an insulin surge and doesn’t promote concentration.

Gluten and nut free

Makes 14-15 mini quiches

INGREDIENTS:

• 1 chorizo, finely diced
• 3-4 medium button mushrooms, finely diced
• 2 green shallots, finely sliced
• 6 eggs, lightly beaten
• 125g haloumi, grated
• 1tsp. extra virgin olive oil
• Pepper to taste

METHOD::

• Preheat oven to 180°C. Grease or line a muffin tray. I like to use my silicon muffin cases as they are so easy to peel off.
• Heat a medium frying pan on high heat. Add oil and heat until bubbling.
• Put the chorizo into the pan and cook, stirring for 3 minutes until it starts to go brown and a little crisp.
• Toss in shallots and mushrooms and cook, stirring for 3 minutes.
• Very gently whisk the eggs in a clean bowl. Don’t whisk too hard or fast as this will put too many air bubbles in the eggs.
• Add haloumi to the eggs, then add the chorizo, mushrooms and shallots.
• Gently stir to combine and spoon into the muffin holes. Fill about ¾ full.
• Bake in the oven for 15-20 minutes or until lightly golden on the top and they have risen. Gently touch the top. if they spring back they are cooked through.

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