This is a super quick & easy dish that is super versatile... you can make it into a large family sized quiche, or put it into muffin trays for an easy breakfast on the run or even throw them into the lunch boxes! Eat hot or cold... with a salad and chips or on its own... enjoy!
4 Free range eggs
½ cup Ricotta cheese (I like to use Feta cheese as I am a good Greek Girl hehe)
1 cup milk (whatever you can tolerate)
½ cup flour (whatever you can tolerate e.g. rice flour, almond meal)
1 tsp Baking powder
1 tbsp Olive or Coconut Oil
1 tsp Sea Salt
2 Shallots, chopped
Ground pepper to taste
½ cup Freshly chopped herbs (eg basil, dill, thyme)
1 Tomato, sliced
Handful of assorted vegetables (I sometimes add in grated carrot or zucchini or pumpkin to add a few extra vegetables in there - aka to hide them from the kids!)
WHAT TO DO:
1 Preheat your oven to 180 degrees celcius.
2 Whisk together the milk, eggs, salt, pepper, flour, oil and baking powder and set aside.
3 In a medium baking tray lined with baking paper, scatter the remaining ingredients, leaving some tomato slices aside to place on top.
4 Drizzle the egg mixture over the top of the ingredients in the tray, and then place the additional tomato slices over the top.
5 Place in your oven, and bake for 40 minutes or until firm.
6 Slice, and enjoy with your chosen greens and/or roast vegetables!