These are essentially scrambled eggs baked in muffin tins, but I've made it all fancy calling it a crustless quiche for the adults. You can put any cooked fillings you want in them really. For the adults I sautéed some courgette in garlic and chilli flakes until super soft, and for MiniMe I just used some frozen peas.
Pea and Feta Crustless Quiche (makes 3)
Preheat your oven to 180C. Place 3 silicone muffin cups on a baking tray. Sprinkle in about 5 or 6 peas and a bit of feta cheese (remember feta is salty so you don't want to use too much)into each muffin cup. In a small measuring jug whisk 1 large egg with about 1 Tbsp of milk until the egg yolk is completely broken up. Pour the egg mixture into each muffin cup (about 1/2 way up the side). Bake for 15-20 mins until the edges are slightly golden and the top no longer wobbles. Let them cool completely before serving.
Store in an air tight container in the fridge no longer than 2 days.
** If you want to make a large crustless quiche, like I did for the adults...grease an 8 inch regular pie plate (not deep) and then lay your cooked veg, chicken, ham whatever inside. Whisk 5 large eggs and 1/4 cup of milk in a measuring jug, season with salt and pepper if you want. Pour over filling and top with grated cheese or crumbled feta. bake for 25-30 mins until puffed up, golden and no longer wobbly.
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