Mini Bread Cup Quiches by Alayna Cole
Alayna says that these were gobbled down within a few minutes of them being ready! — Alayna Cole loves to write stories when she’s not studying for her Bachelor of Education/Bachelor of Arts.
Filling:
- 1 medium potato (peeled if preferred)
- 1 large carrot (peeled if preferred)
- 1/2 large onion
- 1 rashers shortcut bacon
- 3 cups mushrooms
- 1 tomato
- 1 tsp crushed garlic
- Pinch salt
- Pinch pepper
- 1 tsp paprika
- 2 tbls brown sugar
- 4 large eggs
- 2 tbls cream
- 2 tbls water
- 1/4 cup tasty cheese, grated
- 12 slices bread
- Vegetable oil for frying and greasing the pan
Preheat oven to 200°C.
Dice potato, carrot, onion, bacon, mushrooms and tomato. Fry in a small amount of oil with the garlic.
While this is cooking, remove the crusts from the bread. Rub a small amount of oil into each section of a muffin pan. Press the bread into each section, creating bread cups.
When filling is tender, add salt, pepper, paprika and brown sugar. Wait for the sugar to dissolve into caramel, then take off the heat. Spread filling evenly between each bread cup. Press down firmly to ensure it fits inside.
Whisk together eggs, cream and water in a bowl. Spread this mixture evenly between each bread cup. Take it slow. If it doesn’t all fit at first, wait a moment – the bread will absorb and suddenly you will have more space.
Sprinkle each cup with cheese.
Bake for 10-15min. Keep an eye on your quiches during those last few minutes because it doesn’t take long for bread to go from ‘I’ll just leave it a little longer’ to ‘whoops, I left it too long!’
