Mini Whitebait Crustless Quiches - cooking recipe

Ingredients

1 onion, chopped
2 teaspoons oil
1 pinch dried dill
1 pinch dried thyme
salt
pepper
3 eggs
1/2 cup milk
1 tablespoon flour
1 teaspoon parmesan cheese, grated
250 g whitebait, uncooked & drained

Preparation

Saute the onion and oil over a low heat for 5 minutes or until soft. Put aside and leave to cool.
Preheat oven to 190 degrees celcius & spray the muffin tin with oil spray.
In a bowl whisk the eggs. Add the salt, pepper, dill, thyme, milk, flour & parmesan and whisk until smooth.
Stir in the whitebait and cooled onions.
Spoon into the muffin tin.
Place tin into preheated oven and bake for 15 - 20 minutes or until set and a pale golden colour.
Remove from oven and leave the quiches to cool in the tins for 15 minutes before removing otherwise they may break up as you try to get them out of the tin.
Serve warm or at room temperature with a salad. If making mini-muffin sized quiches they are great served as a nibble with drinks.