This easy to prep and cook recipe from the Donna Hay cookbook Basics to Brilliance Kids, is the perfect lunch time dish for making with your children.
12 Slice wholemeal bread, crusts cut off
40g Butter, softened
1 Cup milk (250ml)
2/3 Cup finely grated parmesan
sea salt and cracked black pepper to taste
6 Cherry tomatoes, halved
1 tsp of store bought basil
Preheat oven to 160 degrees celsius
Using a rolling pin, roll out each slice of bread until it's very thin. Lightly spread one side of each slice with the butter. Use the bread slices, buttered side down, to line the holes of a 12 x 1/2 cup capacity muffin tin, folding and pressing them in to fit. Bake for 15 minutes or until golden.
Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix with a whisk to combine. Pour into the bread cases, add one halved cherry tomato to each and sprinkle with the rest of the parmesan.
Bake for 18-20 minutes or until just set. Remove from oven and allow to cool a little.
Once baked, top each quiche with 1 tsp of basil pesto