Mini Quiche

Method

1. 1Preheat oven to 180 degrees (350F)
2. 2In a small nonstick frypan saute the sliced onion for 5-10 mins, adding halfway a couple tbsp. of water so onions can simmer to become soft. Set aside.
3. 3Spray with cooking spray 1 x 12 hole patty tin.
4. 4In a mixing bowl mix together eggs, milk, dijon and seeded mustards, and season with S&P.
5. 5Layout frozen pastry on bench, wait 10 mins to defrost then with a glass press out the round pastry bases. Place in patty tin.
6. 6On base place a tiny but of onion in the base of each pastry.
7. 7Then place a little bit of capsicum strip....don't overfill.
8. 8Then a tiny sprinkle of grated cheese.
9. 9Pour the egg mixture into a jug to make it easy and pour into pastry cups not full to brim as it will overflow.
10. 10Place in oven and cook for 15 minutes or until egg is set.
11. 11Serve immediately with green salad and crusty bread of your choice.