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Herby bacon quiche cups

Serves 8

Recipe by Sophie Gray

Lower in fat and easier to make than a traditional quiche, these savoury cups are ideal for an easy family meal, picnic or breakfast on the run. If you don’t want to make your own quick crust then replace with frozen pastry sheets.

Ingredients:
5 eggs
2 cups plain flour
2 tsp baking powder
2 tbsp margarine or butter
1 tsp mixed herbs
¾ cup milk
Additional ¼ cup milk
1 onion chopped
4 mushrooms chopped
2 rashers bacon chopped
1 tbsp chopped parsley or chives
1/3 cup tomato sauce
Salt and pepper

Method:

1. In a non stick pan cook onion, bacon and mushrooms until the bacon is starting to colour and the onions are soft. Set aside.
2. While vegetables and bacon are cooking, prepare crust. In a processer place flour, salt, herbs and margarine or butter and pulse to combine. Add ¾ cup of milk and pulse until dough comes together. Roll dough on floured board until only a couple of centimetres thick and cut into 12 circles to line muffin pan cups. I use a 425g tuna tin as a cutter.
3. Whisk together eggs, ¼ cup milk, parsley, salt and pepper. Pour into pan with cooked bacon and cook for 1-2 minutes until eggs are just starting to set - this makes it easier to spoon the bacon and egg filling into the cups. Place a dollop of tomato sauce into the bottom of each cup and top with a spoonful of the filling. When all the cups are filled bake for 15 minutes or until cups are golden and filling is set.