Patty Cake Quiches

2 tablespoons coconut oil plus extra for greasing
1/2 onion finely chopped
2 garlic cloves crushed
6 mushrooms thinly sliced
1/2 capsicum finely chopped
1/2 cup of grated zucchini
1 tablespoon parsley chopped
1 large handful of baby spinach roughly chopped
sea salt and freshly cracked black pepper
10 eggs
3 tablespoons Almond milk or coconut milk
2 tablespoons coconut flour
12 slices shaved ham
12 cherry tomatoes sliced into 4

Preheat oven to 180°C. Grease a 12 whole muffin tray with coconut oil. Melt coconut oil in large fry pan over medium heat. Add the onion and garlic and sauté for two minutes. Stir in the mushrooms, capsicum and zucchini and sauté for a further three minutes or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper. Put into a colander to drain off excess liquid.

Meanwhile crack the eggs into a large bowl and whisk with milk and coconut flour. Season with salt and pepper. Add the cooked vegetables and mix until well combined. Line each hole in muffin tray with one slice of ham. Cover the base inside completely. Spoon in the mixture until level with the rim of the patty cake hole. Top each quiche with four slices of cherry tomatoes.

Place the muffin tray in the oven and bake for approximately 30 minutes until the quiches have risen and a metal skewer inserted into the middle of a quiche comes out clean and dry.
Remove from the oven and allow to cool for two minutes before turning out onto a wire rack to cool completely.