Gluten Free | Vegetarian
1/2 Cup Milk
1/2 Cup Pizza Cheese Mix
6 Cherry tomatoes finely diced and strained to remove excess liquid
1/4 Cup Frozen Peas
1/4 Cup Finely Chopped Spring Onion
1 TBSP Dried Porcini Mushrooms
1 Cobb Corn
120 g Bag of Fresh Spinach
1/4 tsp salt
Soak mushrooms in hot water for at least 10 minutes or until
soft. Preheat oven to 200 degrees celcius.
Wilt Spinach in a saucepan until fully collapsed. Remove from heat and wring out excess water with a tea towel.
Remove the corn from the cobb and cook the corn and peas in the microwave on medium heat for 1.5 - 2 minutes.
Whisk the eggs and milk in a large bowl and then add in the cheese, peas, tomatoes, onion, corn, salt and pepper and whisk.
Finely chop the spinach and mushrooms. Add into the egg mixture and whisk.
Divide mixture into a 12-holed muffin tin which has been pre-greased.
Cook for roughly 18 minutes. Use a toothpick to check if cooked by inserting into centre of quiche. If it comes out clean it's good to go. Allow to cool and then enjoy!