Crustless Quiches
These are wonderful for packed lunches and bursting with flavour.
They takes minutes to make and not long too cook - so over all are a winner!
The eggs provide a welcome boost from the B vitamins, important for energy.
These 'crustless' quiches are also of course naturally gluten free.
Makes 4
2 eggs
1 tablespoon pesto (ideally homemade frozen or shop bought)
30g peas
a small floret of broccoli cut into small pieces
Mix all together and pour into a silicone muffin tin/mould (dont forget to have it sitting on top of a baking sheet to help prevent it from wobbling).
Place in the oven for 10-15 minutes until cooked through and set - there should be no runniness.
Enjoy hot, warm or room temp.
These will keep well in the fridge for a few days and are great for packed lunches
If you dont have silicone muffin moulds you can use normal muffins tins but butter or oil well to help prevent them sticking or alternatively use cupcake cases to help line your tin.
