Project Description
INGREDIENTS
3 sheets of Mountain Bread
3 button mushrooms, finely sliced
1 small tin (225g) of pineapple pieces, drained
3 slices of ham, shredded
4 eggs
1 tsp of dried oregano
3 tsp of tomato paste
1 cup of grated tasty cheese
Salt & Pepper, to taste
METHOD
1. Preheat your oven to 160c (fan forced) and spray a 6-hole cupcake tin with olive oil.
2. Cut the Mountain Bread sheets into quarters.
3. Lay 2 sheets of Mountain Bread in the first cupcake hole one on top of the other. Using scissors, cut a slit on two sides (without cutting on half). Fold the sides over each other to sit nicely in the tin. Repeat until all the Mountain Bread is used.
4. Place a few slices of mushroom in the bottom of each quiche mould, followed by some ham and pineapple.
5. In a small bowl, whisk together the eggs, oregano, tomato paste and salt and pepper until the tomato paste is well distributed.
6. Spoon the egg mixture evenly amongst the moulds.
7. Top each of the quiches with grated cheese.
8. Bake in the oven at 160c until the Mountain Bread cases have become crisp at the top, and the egg is set.
9. Serve warm, or refrigerate to serve cold as a great lunch box addition.