Mini Vegetable & Ham Quiche Bites
Mini vegetable & ham quiche bites are great for a quick and light snack
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Servings: 50 serves
Calories: 65kcal
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 2 eggs
- ⅓ cup (75g) vegetable oil
- ½ cup (125g) milk
- 1 carrot large or 2 medium carrots, grated
- 1 zucchini medium, grated
- 150 g cheddar cheese grated
- 100 g shaved ham finely chopped
- 150 g corn kernels
- 1 ½ cups (190g) plain flour
- 3 tsp baking powder
- 250 g cherry tomatoes halved
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 36-hole mini-muffin tins and set aside.
- Whisk the eggs, vegetable oil and milk together in a large bowl.
- Grate the carrot and zucchini and place into a sieve. Squeeze out all of the liquid and then place into the same bowl as the egg mixture.
- Add the grated cheese, the finely chopped ham and the corn kernels and mix well to combine.
- Sift the plain flour and baking powder into the bowl and fold through to combine.
- Divide the mixture between the cases (filling ¾ of the way to the top).
- Place half a cherry tomato onto the top of each mini-muffin.
- Bake in the oven for 20-25 minutes or until golden on top and cooked through (please note that these quiches are moist because of the vegetables, so they will remain so when cooked).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 36-hole mini-muffin tins and set aside.
- Place the plain flour and baking powder into the TM bowl. Press Turbo 5-10 times to sift. Set aside in a separate bowl.
- Place the carrot and zucchini into the TM bowl. Grate by pressing Turbo 5-10 times. Place the vegetables into a strainer and squeeze out all of the excess liquid. Set aside.
- Place the ham and cheese into the TM bowl and grate by pressing Turbo 5 times. Set the ham and cheese aside.
- Place the eggs, vegetable oil and milk into the TM bowl and whisk on Speed 6 for 10 seconds.
- Add the grated vegetables, ham, cheese and the corn kernels and mix on Reverse Speed 4 for 10 seconds.
- Add the sifted plain flour and baking powder and fold through with the spatula.
- Divide the mixture between the cases (filling ¾ of the way to the top).
- Top each mini-muffin with one half of a cherry tomato.
- Bake in the oven for 20-25 minutes or until golden on top and cooked through (please note that these muffins are moist because of the vegetables, so they will remain so when cooked).
Notes
Please note that these muffins will remain moist when cooked - this is due to the vegetables and is totally fine!
Make sure you squeeze out all of the liquid from the vegetables to reduce the moisture in the muffins.
These mini-muffins are the perfect lunchbox snack!
Make sure you squeeze out all of the liquid from the vegetables to reduce the moisture in the muffins.
These mini-muffins are the perfect lunchbox snack!
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.5mg