Having managed to shrink considerably earlier in the year, I am determined not to pile the pounds back on by eating toast continually, as is my usual practice. Problem is, that as both a vegetarian and an itinerant, it’s tricky for me to make sure that I eat the kind of healthy food that tastes good, as it requires access to particular shops and time in which to cook it.
That’s why I’m rather pleased with these little puffy egg things. They are basically a quiche mixture without pastry or cream, ludicrously simple and quick to cook.
Take a muffin tin — smaller (fairy cake size) is good, rather than the giant American ones, and either wipe a little butter around each indentation or, if you in a particularly diet fascist mood, use cooking spray. Then, to produce six of these, beat two large eggs together with a little grated cheese (I used Parmesan) using the finest grater you have (a little goes further this way). Add four raw chopped spring onions (scallions), including the green and mix together with the egg along with lots of black pepper & a pinch of salt.
Then, divide the mixture between the indentations. It should half fill each one. Pop into a hot oven at 180C and cook for about 10 minutes until they are all puffed up like mini Yorkshire puddings. I set the timer for 20, took them out at 15 and they were already a little overcooked as you can see. (Medium eggs will produce five of these.)
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they sound fantastic– quiche without the guilt
Great idea — and only 3 ingredients! They look every bit as delicious as a pastry n’cream number x
oh excellent (or should that be eggsellent?! *groan*) I’ll try that this evening!
Ali x
These look lovely, I think I’m going to have a go making these. Thanks!
Fab idea — will have to try these out as a good lunch.
me lovey. x shayma
Oooh, I’m definitely trying these. x
They look divine! Will definitely give these a shot!
They look wonderful! But, oh dear! Fairy cakes? 180C? I need a translation as I am in NEW England rather than the REAL England. Please & thank you. : )
I made these for dinner last night as I happened to have the ingredients and they needed using up. They were YUM! My boyfriend, who initially turned his nose up at them, ended up eating half of mine as he liked them so much. Thanks for this stupidly simple but brilliant recipe!
looks yummy but think i need the crust still! hope you well x
I wonder if these would work in the microwave too, in poached egg pouches? They’re sort of quiche meets omlette, I guess. Onions could be substituted for courgette or marrow?
Thank you! I am vegetarian, wheat free and currently on a no carb diet. I live in Kampala where grocery shops leave a lot to be desired but I can get all of these things here! I am trying them as soon as my new kitchen is installed.
Yum, delicious. They’re a lighter version of the recipe I have in India Knight’s brilliant Idiot Proof Diet cookbook — she gives a version with red onion & crumbled feta which are very tasty.
oh I KEEP meaning to buy India’s book. Thank you for the reminder. LLGxx
Cupcake Betty tells me “fairy cakes” are cupcakes & 180C = 350F. Now I’m off to the kitchen.
(signed)
Clueless in New England
I’m sorry lovely: absolutely slammed with work. You are absolutely right. Fairy cakes are a bit smaller than cupcakes tho. LLGxx
no joke, these are in my oven as I type! I’d seen them before on the South Beach Diet as “mini-quice cups” so this reminded me to make them again!
Sasha, these are GENIUS!
I made them for tea on Monday evening and didn’t think it was possible that just eggs, parmesan and spring onions could taste — or look — so good.
But they rose perfectly as you said, and tasted divine!
They left me full without feeling bloated, and the entire supper (with a green salad and a few slices of toasted rye bread) cost less than £3.
So pleased with their success, I made your potato, goats cheese and thyme tart (another wonderfully simple dish which only cost around £5 for two people — brilliant!) and it was magical!
I’d actually go so far as to say it was the best thing I’ve eaten all year!
My boyfriend now thinks I’m some sort of closet cookery genius — please keep your fabulous recipes coming!
Lara x