A delicious finger food that fun to share!
Crack the eggs into a large mixing bowl.
If you have a food processor, it's easiest to put the grater attachment in it and simply grate the bell pepper, onion and garlic together. Drain the liquid through a colander (reserve the liquid for another recipe or for chicken stock or soup. You can also freeze it or add it to a juice recipe.) and transfer the grated vegetables in the bowl with the eggs.
Add the coconut milk and spices and whisk to combine.
Oil your silicone muffin pan and pour or spoon the egg mixture into the wells.
Bake at 350 F. for 30 minutes.
Turn them out onto a cooling wrack after baking and cool enough to be able to handle them.
Place them in egg cartons (I put a little tissue paper in each well), top with hummus, cherry tomato slices and a small parsley leaf.
NOTE: If they sit too far down in the egg carton for people to easily lift them out, simply wad up a few aluminum foil balls and put them in the egg carton first, setting the paper and quiches on top to raise them up.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.