Tasty quichey lunchbox goodness

A friend showed me Nadia Lim's Vegful cookbook on the weekend.  So many tasty recipes.  One which caught my eye was for a self-crusting summer quiche.  I have adapted that slightly, to suit my family's tastes, and made them as mini-quiches - perfect for a lunchbox, or an early dinner when kids have midweek sport. 

2 medium zucchini, quartered and sliced

2 capsicums, chopped into 1cm pieces

1 tbsp olive oil

1 tbsp butter

3 spring onions, finely chopped (could use a leek and an onion) 

4 cloves garlic, crushed or finely chopped

handful herbs (thyme and rosemary worked well), finely chopped

7 medium eggs

3/4 cup sour cream or cream

1 tbsp wholegrain mustard

good dollop of relish (I used onion jam) 

1/2 cup SR flour 

1 1/2 cups grated cheese

1. Preheat oven to 200 degrees celcius, fan-bake (or 220 normal bake).  Line large muffin tins with cases, or baking paper. 
2. Put zucchini and capsicum in roasting tray with some olive oil.  Roast for about 20 minutes. 
3. Melt butter in pan.  Saute spring onions/leek/onion with garlic and herbs for about 5 minutes. 
4. Whisk (in a large mixing bowl) the eggs, sour cream, mustard and relish. Add in the flour and combine (don't overmix). 
5. Drain any liquid from roast and panfried veges, then add these veges to bowl. Combine. 
6. Spoon mixture into cases, bake for about 20 minutes or so.  Once they're puffed up, golden and the centre isn't wobbly, they're done.  
7. Enjoy with some relish, a side salad or as part of a yummy picnic!