Mini Chargrilled Vegetable Quiches

Eat these tasty little quiches hot out of the oven or serve them cold at a picnic. They are a fantastic way to use up leftovers.

I used chargrilled eggplant, mushrooms, and courgette leftover from a BBQ the day before. My personal preference is to use puff pastry. I choose the reduced fat variety for health reasons. However, an even healthier option is to use lavash bread or filo pastry instead.

Mini Chargrilled Vegetable Quiches

2 sheets of reduced fat puff pastry

40g pepperoni salami, very finely diced

1 onion, finely diced

Mixed roasted or chargrilled vegetables, finely diced

(1 zucchini, 1/2 aubergine, 3 portobello mushrooms, 1/2 corn cob)

1 cup frozen peas

8 eggs, lightly beaten

1/2 cup grated mozzarella cheese

4 slices reduced fat Kraft cheese slices

1. Preheat oven to 180 degrees.
2. Lightly spray two muffin trays with oil. Cut up pastry into squares and press into muffin holes.
3. In a small fry pan, heat pepperoni with onion, cooking until fat has rendered off and onion is translucent. Set to the side to cool.
4. Combine remaining vegetables, eggs, and mozarella in a large bowl.
5. Spoon egg mixture into pastry lined muffin trays, but only half filling.
6. Unwrap and fold cheese slices to divide each into 4 small squares. Lay a small square on the egg mix in each muffin hole. Cover with spoonfuls of the remaining egg mix, dividing it evenly among all muffin holes.
7. Bake at 180 degrees for about 50min or until egg is set in the middle.
8. Delicious served hot or cold.