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


  • 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



  • 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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