Mini Crustless Quiche Recipe

A lunch box filled with mini crustless quiches, held in the hands of a little girl.

4.45 from 27 votes

Mini Crustless Quiche Recipe

These Mini Crustless Quiches are SO easy to make, as well as delicious and healthy - perfect for lunchboxes, picnics, breakfast or a protein snack. They are also really versatile. Just add your favourite fillings!

Prep Time10

Cook Time30

Total Time40

Course: Lunch

Cuisine: Family Food

Servings: Quiches

Author: Sarah Rossi

Ingredients

Olive oil For greasing
6-8 Ham slices
8 Eggs Medium, free range
150 ml Milk Any kind
300 g Mixed vegetables See notes
12 Cherry tomatoes
100 g Cheddar cheese Grated

Metric - Imperial

Instructions

Preheat oven to 180C/350F.
Grease a 12 hole muffin tray well with olive oil.
Cut each ham slice in half lengthways and use it to line the bottom and sides of each muffin hole.
Beat the eggs and milk together in a jug.
Put a little of the vegetables into each tin.
Pour the egg mixture evenly between each mini quiche.
Top with half a tomato and some cheese.
Bake for 25-30 minutes or until well risen and golden.

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Notes

Filling options: Go for what your family’s favourites are. You could try peas, mint and feta cheese go really well together, as does spinach and feta. You can also add in different meat if you like. Veggies that work well as mushrooms, onions, peppers, tomatoes, courgettes, peas and broccoli

Storing: These will keep fine in an airtight container in the fridge for about 3 days OR you can freeze them individually for another day in a freezer bag or container. Defrost well before eating

Gluten free: This is a gluten free recipe

Oven tray: I use this muffin tray from Amazon, which works well for all kinds of recipes

Nutritional value: Please note the values in this recipe do not include your chosen fillings

Nutrition