Feta & Pumpkin Taco Boat Quiches

Ingredients:

- 12 mini taco boats

- 7 large free range eggs

- 70g whole cut ham (chopped)

- 8 x cherry tomatoes (chopped)

- 60g cheddar cheese, reduced fat (grated)

- 100g pumpkin (chopped & air fried)

- 70g danish feta, diced

- 2 tsp Italian herbs

- 1 tsp black pepper

- Salt, to taste

Procedure

1) Preheat the oven to 180 ℃ (fan oven 180 ℃). Line a baking tray with baking paper.

2) Chop the pumpkin and air fry for 15 minutes.

3) Whisk up the eggs in a large bowl, then add in the grated cheddar, feta, ham, & tomato into the egg mixture, along with herbs, salt & pepper. Mix well.

4) Add pumpkin to the egg mix once soft.

5) Spread mixture between 12 boats, try not to overfill the boats!

6) Bake in the oven for approx. 18 minutes until egg is cooked and hard to touch. Let cool before eating and enjoy!

TIPS

Could add any veggies into these you enjoy!

2 of these paired with a piece of fruit would be great for a post exercise recovery snack!

PREP TIME

Prep | 10 mins

Cook | 18 mins

Serves | 12