Serves 4 - 6
6 free range eggs, lightly whisked
1 bulb of fennel, very finely sliced
a bunch of spring onions
a handful of fresh thyme, roughly chopped
50g gorgonzola cheese, broken in to pieces
Preheat the oven to 180 C, and grease 6 muffin tins with butter or olive oil.
In a large bowl, add the eggs, fennel, spring onions, thyme, and a pinch of sea salt and ground pepper. Mix well, and divide between muffin tins.
Top with the cheese, and then place in the oven to bake.
Bake for 20-25 minutes, or until cooked through and lightly golden on top.
Leave to cool slightly before serving.
Makes 6 mini quiches.
*dairy free (without the cheese)