these are a slightly unorthodox quiche/pasta/tart hybrid that sort of defy categorisation. they’re a great meal or snack for a toddler because they’re easy finger food, they contain a good combination of carbs, protein, and veg, and they’re yummy.
- preheat your oven to 180 degrees celsius.
- cook pasta according to packet instructions, drain, and set aside.
- place olive oil in a frying pan, and then add onion and bacon. fry until they just begin to brown, then remove from heat and set aside with pasta.
- crack eggs into a large mixing bowl, and whisk lightly.
- add half of your grated cheese to the eggs, then add all other ingredients (including cooked pasta, onion and bacon), and stir until thoroughly combined.
- cut twelve* roughly 15cm squares of baking paper, and press them into the cups of a muffin tin. they’ll fold and crinkle a bit around the edges, but don’t worry, they’re meant to. as you press each one in, add a spoon of the mixture in to hold it in place.
- top up each tart with remaining mixture.
- sprinkle a bit of your remaining 1/2 cup of grated cheese on top of each tart.
- bake for 12-15 minutes, or until the cheese has browned and you’re confident the egg has cooked through.