Prep Time 10 Minutes
Cooking Time 30 Minutes
2 Sheets frozen shortcrust pastry, thawed
1 Tablespoon Vegetable Oil or olive Oil
1 Red onion, cut into thin wedges
1 Red capsicum chopped
250g Sweet Potato, finely chopped
1 zucchini, halved lengthwise, thinly sliced
1/2 cup drained semi-dried Tomatoes in oil, chopped
4 eggs
1/2 cup thickened cream
1/2 cup freshly grated Parmesan
1)Preheat oven to 180° fan forced. Grease 8 holes of a 12 hole (1 cup) Texas muffin tray. Cut each pastry sheet into quarters(squares). Gently press pastry squares into prepared holes. Bake for 10 minutes or until golden. Cool.
2)Meanwhile, heat oil in a frying pan over high heat. Add onion, capsicum, sweet potato and zucchini; cook and stir for 5 minutes or until almost soft. Stir in tomato. Cool slightly.
3)Whisk eggs, cream and parmesan in a jug. Season. Fill pastry cases with vegetable micture, then pour over egg mixture. Bake for 20 Minutes or until golden and set. Serve with salad.
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