Carrots & Onions Mini Quiches

Preheat oven to 350F/180C.
Peel and cut your Carrots and Onion into 6-8 pieces. Chop them using the eco-chop. Set aside.
Heat a frying pan on medium. Once hot, add the Rosemary oil, chopped onion and carrots. Cook until golden (6min for me). Set Aside.
In a mixing bowl, whisk together the Eggs, Milk and Cream. Season with Lavender Salt and Pepper.
Then add the Flour, Shredded Cheese and the ingredients from your frying pan.
Place your Bow Tie Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
Pour the batter into each well of your Flexipan®.
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your mini quiches from 10min)
Once your Carrots & Onions Mini Quiches are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy. Bon Appétit!