Cheese & Vegemite Mini Quiches |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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It sounded good. I hear the biggest mistake we Americans make with both Vegemite and Marmite are to slather them on thickly like peanut butter when the right way is to put a very thin, almost transparent layer on toast or the bread of your sandwich. I'm quite eager to try them, but a bit scared from all the love it or hate it hype. Of course, that's true for things like liver and brussel sprouts too. Ingredients:
12 slices bread, crusts removed |
butter, for spreading |
vegemite, for spreading |
60 g bacon, finely chopped |
80 g sliced mushrooms |
60 g grated tasty cheese |
2 eggs, lightly beaten |
80 ml cream |
2 tablespoons chopped chives |
Directions:
1. SPREAD each slice of bread with butter then very thinly with Vegemite. Press bread into non-stick muffin pans, Vegemite sides facing up.
2. COOK bacon and mushrooms in a frying pan for 2 minutes. Combine bacon, mushrooms, cheese, eggs, cream and chives.
3. SPOON savoury egg mixture into bread cases and bake at 210ºC for 15 minutes or until set. Serve hot or cold.
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