12 slices Albany Superior Low G.I Brown Bread
Handful of broccoli
30ml crumbled feta
80-100g chorizo, sliced
8 eggs (separated)
15ml Dijon mustard
Using a rolling pin, roll out each slice of bread to about 2ml thick.
Use spray ‘n cook to coat a 12 pan muffin tray. Place each slice of bread in the holes pressing it in to form a “tart shell”.
In a bowl, separate the eggs. (You can freeze the egg whites to use another time!)
Whisk together the egg yolks, cream, Dijon mustard, salt and pepper.
Peel the potato and cut into cubes. Boil until just cooked, and then fry in a little olive oil or butter until golden.
Place the cubes of potato and chorizo into 6 of the quiche shells.
Place the feta and broccoli florets into the remaining 6 quiche shells.
Dust with the paprika and pour over the egg mix.
Bake for 10-15 minutes at 180ºC or until the egg mix has set, but still has a gentle wobble.