Spinach and Salami with Sundried Tomato
paper lined muffin cups
8 large eggs
1 cup (5 fl oz/160 ml) sheep's milk
1 tsp sea salt
1/2 tsp ground black pepper

options:
Spinach, Salami, and Feta with Sundried Tomatoes
1/2 cup diced fresh spinach, rinsed and spun well
1 cup gluten free, dairy free salami, diced fine, or homemade chorizo
1/4 cup sundried tomatoes, diced fine
1/4 cup pickled arthichokes, drained and diced
1 1/2 cups sheep feta, crumbled
2 T diced fresh oregano or 1 T dried
sautee chorizo or salami, tomatoes, and spinach in a hot pan before adding to quiche

Asparagus and Ham with Brie
1 cup asparagus, diced and blanched
1 cup cured ham or bacon, diced
1/2 cup feta, crumbled
1 cup goat's brie, diced
sautee ham in pan before adding to quiche

Mushroom and Salmon with Dill
1 cup diced brown or white mushrooms, diced
1/2 cup oyster mushrooms, diced
1 cup smoked salmon, diced fine
4 T fresh diced dill
1 1/2 cups goat's chevre
carmelize mushrooms in pan before adding to quiche