Ingredients
Method
Preheat the oven to 180 degrees Celsius.
Cut wraps into 10cm x 10cm squares or 10cm diameter circles. Oil a muffin tin with olive oil. Push each wrap square or circle into each muffin mould so that it takes shape of the muffin mould. Set aside.
Crack eggs into a large mixing bowl. Add the grated cheese, milk, sea salt and cracked black pepper and whisk to combine. Add the prosciutto strips to the egg mixture along with half of the goats chevre, crumbled. Stir through to combine.
Spoon the quiche mixture into each muffin mould so that it reaches two thirds of the way up the side. Top each quiche with 2 slices of corella pear and crumble the remaining goats chevre over the top of the quiches.
Place into the oven to bake for 20 minutes. Once baked, remove from the oven and serve warm.
Ingredients
Directions
Preheat the oven to 180 degrees Celsius.
Cut wraps into 10cm x 10cm squares or 10cm diameter circles. Oil a muffin tin with olive oil. Push each wrap square or circle into each muffin mould so that it takes shape of the muffin mould. Set aside.
Crack eggs into a large mixing bowl. Add the grated cheese, milk, sea salt and cracked black pepper and whisk to combine. Add the prosciutto strips to the egg mixture along with half of the goats chevre, crumbled. Stir through to combine.
Spoon the quiche mixture into each muffin mould so that it reaches two thirds of the way up the side. Top each quiche with 2 slices of corella pear and crumble the remaining goats chevre over the top of the quiches.
Place into the oven to bake for 20 minutes. Once baked, remove from the oven and serve warm.
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