CUPCAKE QUICHE

Makes 12 | Preparation time 25mins | Cooking time 35mins 

Ingredients

  • Onion, 1 medium, finely chopped
  • Carrot, 1 medium, peeled, grated
  • Zucchini, 1 medium, grated
  • Corn, 1x 400g tin, drained
  • Bacon, lean, 150g diced
  • Eggs, 3
  • Milk, low fat, ½ cup
  • Cheese, low fat, 130g grated
  • Flour, self-raising, ½ cup

Method

  1. Preheat the oven to 180OC and line a 12-hole muffin tin with patty cases.
  2. Heat a large non-stick frying pan over medium-high heat. Add the onion and bacon.  Cook, stirring often, for 5mins or until light golden.  Season with pepper.  Set aside to cool.
  3. Gently whisk the eggs and milk in a large bowl. Stir in the flour, carrot, zucchini, corn and cheese.
  4. Divide the mixture evenly between the patty cases. Bake for 20-25mins or until golden and set.

Muffins can be stored in an airtight container for up to 5 days, or freeze (wrap individually in cling film before freezing).

Nutritional information per serve (1 cupcake per serve):

Calories 121 Cal | Protein 9.5g | Fat Total 5.1g | Fat Saturated 2.4g |

Carbohydrates 10.2g | Dietary Fibre 1.3g | Sodium 382.4mg