These are perfect for lunch or an afternoon snack.
I really love quiche but sometimes it can be a hassle as it requires lots of eggs and also time to bake. These mini quiches avoid both of those points – you only need 2 eggs to make 6 serves and they only take 20 minutes to cook. (Before you comment, I know there are 5 quiches in the photos – I couldn’t wait to taste test 🙂 )
This recipe also avoids the usual pastry (or bread) crust that most quiches have. Instead I used a sprinkling of panko crumbs and parmesan cheese, both of which add texture and flavour to the egg filling.
Feel free to bulk up your version of this recipe by adding items such as chopped bacon, mushrooms or tomato.
Ingredients – makes 6 mini quiches:
- 6 teaspoons dried panko crumbs (or dried breadcrumbs if you don’t have panko)
- approx 3 teaspoons finely grated parmesan
- 2 eggs
- 1/4 cup milk
- 1 heaped teaspoon plain (all purpose) flour
- 1 tbsp finely chopped fresh chives
- freshly ground black pepper, to season
- 1/2 cup grated cheddar cheese
- Heat your oven to 200C/180C fan forced/390F.
- Spray 6 holes of a 12-hole muffin pan with a little cooking spray.
- Divide the panko crumbs between the bases of the 6 holes, then scatter the grated parmesan over the panko crumbs.
- Put the eggs, milk, flour and chopped chives into a small jug with a little black pepper to season. Whisk to combine.
- Divide the egg mixture between the 6 holes, gently pouring it over the panko crumbs. Top with the grated cheddar cheese.
- Bake for 20 minutes or until puffed and golden.
- Remove from the oven and leave to cool for 5 minutes before removing from the pan. (The quiches may flatten slighly on cooling.)
- Serve and enjoy!