Fen­nel, thyme and blue cheese mini quiches

Central and North Burnett Times - - EASY EATING -

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.

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