IG: Rocking a nasty cold today 🤧 but scrounged up enough energy to make some wicked veggie-packed mini quiches so I can self-soothe with food 😆 Usually I’d probably make these crustless but it’s Friday, so imma live a little, alright? Dough is from @french.revolution.bakery ‘s scratch-made GF raw dough that you can roll out to construct whatever your heart desires… I’ve made pumpkin tarts and buttertarts with it before and it’s just as delicious for quiches. I use a water glass to cut it into perfect circles and then pop them into a muffin tin. Quiche filling is a simple mix of eggs, tomato, onion, broccoli, green pepper, bacon and a little pinch of grated old cheddar, + salt, pepper, rosemary & sage. Stir that all up and bake it until it’s firm and you’ve got some delicious shizzz. Unfortunately, my nose is so clogged that I can’t really taste it right now but I am confident that if I could, it would taste amazing. Hope you’re enjoying this beautiful day