Ingredients:

  • 6 large eggs (300g / 10.5 oz)
  • 1/2 cup crumbled feta cheese (115g / 4 oz)
  • 1/4 cup milk (60ml / 2 fl oz)
  • 1/4 cup chopped red bell pepper (40g / 1.4 oz)
  • 1/4 cup chopped zucchini (40g / 1.4 oz)
  • 1/4 cup chopped red onion (30g / 1 oz)
  • 1 tablespoon olive oil (15ml / 0.5 fl oz)
  • 1 teaspoon dried oregano (2g / 0.07 oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/4 teaspoon black pepper (0.5g / 0.02 oz)
  • 1 sheet pre-made puff pastry (225g / 8 oz) OR 12 pre-made mini phyllo shells

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Grease a 12-cup muffin tin with cooking spray or line with paper liners (optional).
  2. Heat olive oil in a small skillet over medium heat. Add red onion and sauté until softened (about 3-5 minutes). Add red bell pepper and zucchini and cook for another 2-3 minutes, until slightly tender. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the eggs, feta cheese, and milk until well combined.
  4. Gently fold in the sautéed vegetables, oregano, salt, and pepper into the egg mixture.
  5. Lightly flour a work surface. Roll out the puff pastry sheet and use a cookie cutter (or glass) to cut out 12 rounds. Gently press each round into the muffin tin cups (if using).
  6. Spoon the egg mixture evenly into the muffin tin cups (either into the pastry cups or directly into the greased tins).
  7. Bake for 25-30 minutes, or until the quiches are golden brown and the filling is set. A toothpick inserted into the center should come out clean.
  8. Let the quiches cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.