MINI QUICHE LORRAINES

Ingredients

8 eggs

1/2 cup thickened cream

3 medium onions, diced

2 cups diced bacon

1 cup grated cheese

Method

Preheat oven to 160 degrees and grease a 12 hole muffin tin and set it aside.

Lightly beat the eggs and cream together in a large bowl.

Add the remaining ingredients and mix to combine.

Divide mixture amoung the muffin tray holes and bake for 15 minutes, until the egg has set.

Let the quiches cool slightly in the pan before turning out onto a wire rack to cool completely. Store in the fridge or freezer in an airtight container.

The recipes in the newsletter this term are from the Sts P & P 50th Anniversary Cookbook. This recipe was donated by our wonderful Canteen Manager, Mrs Raccosta. All recipes are easy to make and are great for lunchboxes or treats at home. Books are $20, payable on Qkr!, and available for pickup at the front office.