What you’ll need (suggested ingredients):
Handful of washed and cooked kale
Half a red onion sliced
Handful of boiled frozen peas
using 3 eggs makes about 9 bite size quiches.
Whisk together the eggs in a large bowl or jug and season according to preferences (salt and pepper) add the other ingredients ( kale, cheese, peas and onion) to the egg mixture. I had cooked and the peas and the kale but left the red onion raw. This is optional but I also added a dash of milk. Then I simply distributed the mixture into a grease proofed muffin tray and baked in the oven at 200°C for 15-20 minutes.
And there you go: vegetarian and crustless bite size quiches. I tend to serve them with a salad for an easy packed lunch, they are also a very adaptable recipe as you can add any number of different ingredients to use up any leftovers. It would also be easy to turn this recipe into a meat version, I would suggest using some Pancetta pieces.