Cheesy breakfast quiche cups made with amasi or yoghurt

The weather is absolutely perfect for some outdoor brunches with your favourite people. Feeding them a feast of great breakfast food that often goes over-the-top in the best way. These breakfast quiche cups made with amasi from Rediscover Dairy are going to become a staple of your late morning get-togethers. The different take on the custard will add some zest to the party while being healthy with tasty and colourful vegetables that will make everybody happy.

ALSO READ: Cheese and herb scones: Some savoury tea time goodness

Cheesy breakfast quiche cups

Not only are the mushrooms going to add some great nutrition to these tasty snacks, but they add a meaty and umami flavour. The red pepper (or a combination of colours) are going to add some sweetness and lots of Vitamin A. When you’ve got finger food-friendly snacks like these, you can enjoy them during brunch or on a picnic, giving you loads of options. You can even get creative and add your other favourite quiche ingredients and make classics like spinach and feta filled ones.

ALSO READ: Cottage cheese waffles: You’ll want brunch to be all day

Bring on flavour and friendship with these cheesy breakfast quiche cups made with amasi or yoghurt for your summer brunch.

Cheesy breakfast quiche cups recipe

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Recipe by Gary Dunn Course: BreakfastCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Baking Time

30

minutes

Total time

1

hour 

15

minutes

Ingredients

• 3 tbsp 3 softened butter

• 2 tbsp 2 olive oil

• 1 small 1 onion, finely chopped

• 1 small 1 red pepper, deseeded and diced

• 100 g 100 baby/rosa/cocktail tomatoes

• 200 G 200 button mushrooms, diced

• salt and pepper to taste

• 4 tbsp 4 fresh basil, roughly chopped

• For the egg custard

• 8 large 8 eggs

• ¼ cup ¼ amasi, milk or cream

• salt and pepper to taste

• ½ cup ½ cheddar cheese

Method

• Preheat your oven to 200°C and grease the inside of your muffin tin holes with some of the butter.
• Add 2 tbsp of olive oil on high heat. Add the onions and fry until soft. Add halved tomatoes and red pepper, cooking for about 5 minutes, stirring occasionaly.
• Add the sliced mushrooms and cook for another 5 minutes. Season with salt and pepper, set aside and stir in the basil.
• For the egg custard
• In a medium bowl, add the eggs, milk/amasi, and the cheddar cheese. Season with salt and pepper before whisking until well-combined.
• Add the vegetables into the mixture and combine before dividing into the muffin cups.
• Add the muffin tray into the oven and cook for 25-30 minutes or until golden and cooked.
• Remove from the oven and let them cool in the oven before removing, otherwise they will break.

Notes

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