I went a few months rarely indulging in savoury smokos on the cattle station. Instead I made a beeline for the cake tin and if feeling extra naughty, the biscuit tin too. Since baking myself, I’ve started to enjoy savoury bakes just as much with quiches and savoury muffins being a favourite of mine. Both recipes are super simple and you can add just about anything, perfect for making use of left overs. Go on, be adventurous!
Muffins
Ingredients:
2 cups grated cheese
2 eggs
1/2 cup olive oil
1 1/2 cup milk
1 tsp salt
Lashings of seasoning – I use pepper, mixed herbs and a shed load of garlic paste
Filling – The more the better! Try roasted veggies, feta, pine nuts, sweetcorn, bacon, peas etc
Method:
Grease muffin tin – I use spray oil
Mix flour and cheese. Make a well in the Center
Beat eggs, oil, milk and seasoning together
Fold in dry ingredients
Add filling
Bake for 15 mins at 200c until skewer comes out clean and muffins are golden
Quiches
Mini quiches
Ingredients:
1 1/2 cups grated cheese
1/3 cup self raising flour
4 eggs
1 1/2 cups milk
Salt, pepper, garlic paste and any other seasoning
Your choice of filling – I love peas/carrots, roasted veggies, caramelised onion, pancetta, feta cheese
Method:
Pre-heat oven to 200c and grease tin. I use a muffin tin for the mini quiches.
Prepare fillings by frying bacon, onion etc
Combine flour, seasoning, cheese and fillings
Whisk eggs and milk and mix into the dry mixture
Cook for 40mins or until skewer comes and clean and top is golden
