Friday favourites

Egg and bacon tarts.

I love this recipe, so easy, and no pastry involved - a version of Impossible Quiche.

Preheat oven to 220C/400F. Thoroughly grease a large 12 cup muffin pan (or two 6 cup pans)

Ingredients
4 large eggs,     1 1/4 cups milk ,    2/3 cup SR flour,
150g bacon pieces,     50g grated tasty cheese,
4 spring onions, finely chopped     a sprinkle of (dried) mixed herbs      salt to taste (remember the bacon and cheese are salty)

Beat eggs, add milk, stir in flour until reasonably smooth, then add bacon pieces (no need to cook them first) cheese, onions and herbs.
3/4 fill muffin pans with the mixture. They will puff up when cooked, but flatten out again as they cool.
Bake for 20 mins, turning after 15 mins.  Allow to cool slightly and run a knife round the edges to remove - they are inclined to stick. Makes about 16-18.
You can vary this by leaving out the cheese, and adding other goodies like mushrooms, asparagus, or red capsicum.
You can also bake this in one large pan, which will take longer. In that case, grease and line the container with baking parchment.
This recipe works best in metal containers, as the bottom doesn’t brown well otherwise. Bon appetit!