HomeBaking Mini Impossible Pies
23 August, 2015

Mini Impossible Pies

Posted in : Baking, Breakfast, Lunchbox: Savoury, Main Meal, Party Food, Quiche, Side Dish: Other, Side Dish: Veggies, Snack: Savoury, Vegetarian on by : C4Kkitchen

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Mini Impossible Pies

Makes: 18

Mini Impossible Pies

Ingredients:

  • 1 zucchini, grated
  • 2 carrots, grated
  • 1 onion, finely diced
  • 4 mushrooms, finely diced
  • 1/2 cup bacon pieces (leave out for a vegetarian alternative)
  • 1/2 cup grated parmesan cheese
  • 1 cup grated cheese
  • 1 cup SR flour
  • 6 eggs
  • 1 1/2 cups milk
  • 2 teaspoons minced garlic
  • Salt and pepper, to taste

 

Method:

  • Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
  • Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
  • Add in the flour and stir through until all ingredients are well coated in flour.
  • In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
  • Pour egg mixture over the dry ingredients and mix very well
  • Use the well-greased muffin tin and spoon in the mixture until about ¾ full
  • Cook in for 30-35 minutes until golden or the egg mixture has set.

 

Recipe Notes:

  • Store in an airtight container in the fridge for up to 3 days
  • This recipe is freezer friendly
  • Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.