Mini Quiches with Stale Bread

Method

1. Preheat your oven to 170oC.

2. Using the cutter or glass, cut out 6 large circular shapes from the slices of bread then butter liberally and set to one side.

3. Take the remaining crusts of bread and place them into a freezer bag then into the freezer. You can use them later on in the week for breadcrumbs.

4. Chop your fresh vegetables of choice into small pieces (here I used the peppers and scallions).

5. Crack 3 eggs into the jug and pour in the yoghurt on top.

6. Using the fork mix the eggs and yoghurt together until they are thoroughly combined. Season with salt and pepper.

7. Take a muffin tray and place the circles of buttered bread, butter side facing downwards into the muffin cups. Press down lightly so that they are touching the bottom and edges.

8. Pour your egg mixture into each lined muffin cup up to 3/4 full.

9. Add the fresh vegetables of your choice and then sprinkle the cheese on top.

10. Bake in the oven for 15-20 minutes.

11. Remove from the oven and set to one side to cool for 15 minutes before gently lifting from the tin and place onto the cooling rack to cool completely.

12. These mini quiches will keep in the fridge for 1 day and are perfect lunchbox material.