Clover Mini Quiche Cups

Recipe by: Jay Miller
Serves: 12
Preparation time: 15-20 minutes 

INGREDIENTS 
12 slices whole wheat bread
¼ cup unsalted butter, melted
6 eggs, large
1 cup Clover Full Cream Fresh Milk 
8-10 cherry tomatoes, halved
½ an onion, chopped
¼ cup fresh parsley, chopped
120g cheddar cheese, grated plus extra for topping

Equipment
none-stick muffin tray – 12 set
pastry brush

METHOD
Preheat the oven to 180C°. Remove the crusts from the bread and roll out each slice thinly with a rolling pin.
Brush each slice of bread with melted butter, on both sides and gently ease each slice into a 12 hole none-stick muffin tray. Make sure that there are no holes or cracks for the filling to seep through.
Bake in the oven for 15 minutes until just toasted, forming the crust of your mini quiches.
Meanwhile, make the filling by combining the Clover Full Cream Fresh Milk and eggs and beat to incorporate. Add the tomatoes, onion, fresh parsley and cheese and mix this all in.
Pour in the Clover Full Cream Fresh Milk filling and top with extra cheese. Bake again for 15 – 20 minutes until the eggs are puffy and set. Leave to cool slightly before eating.