Mini Vegetarian Quiches with Dill Cream

I created this recipe on Saturday morning, I hope you like it!

Dill Cream

½ bunch fresh dill finely chopped

1 cup sour cream

125g cream cheese

Dill Cream

In a bowl mix sour cream and cream cheese together until smooth. Add the dill. Place in fridge until ready to use.

Quiches

½ cup skim or full cream milk

7 eggs

½ red capsicum finely diced

1 zucchini finely diced

1 bunch fresh chives finely chopped

1 cup fresh parsley finely chopped

4 cloves garlic crushed

1 small sweet potato finely diced

1 small Spanish onion finely diced

½ cup peas

200g Danish feta roughly chopped

125g cream cheese roughly chopped

Salt and pepper to taste

Mini Quiches

Place capsicum, zucchini, chives, parsley, garlic, sweet potato, Spanish onion, peas, Danish feta and cream cheese in a bowl. Place to the side.

Preheat the oven to 200°C

Place eggs, milk, salt and pepper in a bowl and whisk.

Place egg mixture with the vegetable mixture then mix until well combined.

Next grease two 24 mini muffin tins with either butter, oil or non stick spray.

Next place the mixture into the tin until it is level with the top of the tin.

There will be a little mixture left over, you can use this to make an omelette or you can bake the rest of the mixture as quiches.

Place quiches in the oven and cook on 180°C for 25 minutes or until golden brown.

Top with dill cream.

Enjoy!

Mel x