Fennel, thyme and blue cheese mini quiches
Makes 6 mini quiches Ingredients 6 free range eggs, lightly whisked 1 bulb of fennel, very finely sliced A bunch of spring onions A handful of fresh thyme, roughly chopped 50g gorgonzola cheese, broken into pieces Sea salt Pepper Method Preheat oven to 180C, and grease 6 muffin tins with butter or olive oil. In a large bowl, add the eggs, fennel, spring onions, thyme, and a pinch of sea salt and ground pepper. Mix well and divide between muffin tins. Top with the cheese, and then place in the oven to bake. Bake for 20–25 minutes or until cooked through and lightly golden on top. Leave to cool slightly before serving.