These mini frittatas are filled with lightly spiced mushrooms, asparagus and goats cheese. The lack of crust and the healthy filling makes these small bites an ideal choice for a picnic, buffet, light meal or just a snack.
Gently cook the mushrooms and garlic in a little oil. Lots of water will come out. Cook them until it evaporates and they have reduced in size. Stir in the spices. Cook for another couple of minutes.
Grease a twelve hole muffin tin. Put a spoonful of mushrooms in the bottom of each hole then divide the goats cheese between the quiches and top each one with a couple of pieces of asparagus. Add a few chopped herbs if using.
Beat the eggs and milk together then pour into each compartment of the tin.
Bake in the oven at 180C for 20 minutes.
Nutritional information is approximate and a guideline only.