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Ingredients

12 wonton wrappers
1 teaspoon olive oil
100g rindless shortcut bacon, chopped
100g button mushrooms, sliced
1 medium tomato, deseeded, chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 eggs
1/2 cup reduced-fat milk
1/4 cup grated reduced-fat cheese

Method

Step 1 Preheat oven to 200°C/180° fan-forced. Lightly grease two 1/3 cup-capacity, 6-hole muffin pans.
Step 2 Place 1 wonton wrapper in each hole. Press down firmly to line base and sides.
Step 3 Heat oil in a medium non-stick frying pan over medium-high heat. Add bacon and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until bacon is crisp and mushrooms tender. Transfer to a bowl. Set aside to cool.
Step 4 Add tomato and parsley to bacon mixture. Whisk eggs and milk together in a jug. Divide bacon mixture between muffin holes. Pour over egg mixture. Sprinkle with cheese. Bake for 18 to 20 minutes or until egg is set. Cool in pan for 3 to 4 minutes. Serve.

Kids' quiches

How to make Kids' quiches

Ingredients

Method