Chameleon Quiche

Method

1. Preheat the oven to 180 ° C.
2. Using an oil spray, lightly grease 16 holes on a muffin tray/s.
3. Carefully separate the sheets of mountain bread then place them together again. Using a sharp knife cut the stack of mountain bread into quarters.
4. Using 2 squares, dab a little water between each square then gently press into the muffin tray. Repeat with remaining squares to fill 16 cups.
5. Put a small frypan over medium heat and add the oil. Allow to heat for a minute and then add the onions. Cook until soft and slightly browned, remove from heat and allow to cool.
6. In a large bowl mix together the eggs, cottage cheese, grated cheese, parsley, spring onions, corn, zucchini and cooked onion. Season with salt and pepper to taste.
7. Using a tablespoon, fill the prepared mountain bread cases evenly with the quiche mixture.
8. Place in oven and cook for 20 to 25 minutes or until the quiche mixture is firm to touch and the mountain bread is golden and crispy.