Start by cooking the quinoa, 120 g quinoa, rinsed, then soaked for a few hours (even if pack says there is no need), then rinsed again and cooked in the basket with 800 g of stock (feel free to add a whole garlic for flavour): 19 mins, Varoma, speed 2.5. If it is still too crispy, increase by about 4 minutes. Reserve.

Preheat oven to 200ºC

Wash and dry bowl and grate chunk mature cheddar + chunk gruyere (or cheeses of your choice if you like milder cheeses): speed 8 until you hear a change of sound. Reserve.

Chop ham (a good thick slice or a few smaller ones, to your taste): 3 seconds, speed 4.

Chop 1 onion + medium carrot + 1 smallish courgette + 1 handful parsley (or coriander) + (optional) pepper of your choice: 7 seconds speed 5. Reserve.

Add the eggs (2 whole eggs + 2 egg whites, but if you want it more eggy just add 4 whole eggs in total, forget about separating), a bit of salt and freshly ground black pepper: 10 seconds, speed 5.

Add the reserved ingredients (vegetable mix + quinoa + cheese + ham): 10 seconds, speed 3 (I can’t remember if I did this in reverse). Make sure it’s all well mixed with the spatula, pour into individual holes of greased muffin tin. Bake for about 20-25 minutes. You may need more or less depending on the oven. Cool, remove and eat. They keep well for 1-2 days and I bet they would freeze for lunch boxes.