Mini Quiche Salad 

Serves 2


1 Onion, finely chopped (s)
2 Slices of Ham, finely chopped (p)
2 Eggs, whisked (p)
4 Medium mushrooms, finely chopped (s)
30g Strong Cheddar, grated (1Hea/2=0.5 Hea per person)
175mL Skimmed milk (1/2Hea/2= 0.25Hea per person)
S & P
Kettle of boiling water


Preheat the oven to 180C.
In a small pan cook the onions & mushrooms until soft, set aside to cool.
In a mixing bowl, mix together the eggs, ham, onion, mushrooms, cheese & milk, season.
Place the mix into 2 ramekins, make a “bay Marie” with a shallow oven-proof tray with a wire rack inside, place the ramekins on the rack & half fill the tray with boiling water, place in the oven & cook for 25-30 mins until risen & cooked.
Serve on a plate of salad.

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