A great healthy addition to lunches or to have in the fridge as a snack, these quiche squares can be made with whatever ingredients you have on hand.
You can also increase the quantities to make bigger squares. I rarely do two quiches exactly the same.
Makes 24 squares • Preparation 10 mins • Cook 1 hour
- 8 eggs
- ⅓ cup low-fat milk
- 200 g (7 oz) lean, fat-trimmed bacon (or ham or cooked chicken), diced
- 2 spring onions (scallions), thinly sliced
- ½ red capsicum (pepper), finely diced
- 4 small mushrooms, finely diced
- ⅛ red onion, finely diced
- ⅓ cup corn kernels
- Put the eggs and milk in a large bowl and whisk to combine. Add the remaining ingredients, season with salt and freshly ground black pepper, and stir to combine.
- Line a slow cooker with baking paper. Pour the mixture into the slow cooker. Place a tea towel (dish towel) under the lid and cook on LOW for 1 hour, or until the quiche is set.
- When cooked, remove the quiche from the slow cooker using the paper to lift it out. Slice into small squares.
Main image via Frostbite Food