You can use shortcrust or filo pastry for these
Heat oven to 220c
Grease 8 holes of a muffin tin
Put the red onion, butternut squash, ground spices and 1 tbsp rapeseed oil together in a bowl, mix until well coated.
Put into a roasting tin and roast for about 20 minutes or until squash is just softening .
Turn oven down to 200C
Whisk the eggs, milk and black pepper in a jug
If using filo pastry cut each sheet into quarters.
Then lightly brush 4 quarters of filo with melted butter layer up the buttered filo pieces in muffin tins placing them at angles
Or roll out shortcrust pastry and cut out discs and place in muffin tins
Put some of the roasted vegetables into base of each case
Sprinkle with the cheese cheese.
Pour the egg mixture over top
Bake in oven for about 20 minutes or until pastry in cooked and golden, and filling is set.
Ingredients
Directions
Heat oven to 220c
Grease 8 holes of a muffin tin
Put the red onion, butternut squash, ground spices and 1 tbsp rapeseed oil together in a bowl, mix until well coated.
Put into a roasting tin and roast for about 20 minutes or until squash is just softening .
Turn oven down to 200C
Whisk the eggs, milk and black pepper in a jug
If using filo pastry cut each sheet into quarters.
Then lightly brush 4 quarters of filo with melted butter layer up the buttered filo pieces in muffin tins placing them at angles
Or roll out shortcrust pastry and cut out discs and place in muffin tins
Put some of the roasted vegetables into base of each case
Sprinkle with the cheese cheese.
Pour the egg mixture over top
Bake in oven for about 20 minutes or until pastry in cooked and golden, and filling is set.