Muffin tin crustless vegetable quiches

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Muffin tin crustless vegetable quiches
Muffin tin crustless vegetable quiches
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Instead of shop bought quiche, give these special veggie versions a try – they’re much easier to make than you think. These baked eggy snacks are delicious served warm with a salad for lunch, or let them go cold and try them as a picnic or packed lunch treat. No pastry means they are perfect for special diets, but still have the filling quiche feeling.


  • 1tbsp vegetable oil
  • 1 bunch spring onions, chopped
  • 2 sticks celery, finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 6 medium eggs, beaten
  • 100ml whole milk or single cream
  • Salt and freshly ground black pepper
  • 150g Cheddar cheese, grated

For ease, line the muffin tin with paper cake cases – perfect if serving the quiches as part of a picnic or packed lunch.


  1. Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Lightly grease a 12 cup muffin tin. Heat the oil in a frying pan and gently fry the vegetables for 6-7mins, stirring, until softened but not browned. Divide the mixture between the muffin tins.
  2. Mix together the eggs and milk or cream, and season well. Pour into each tin to cover the vegetables. Sprinkle the tops with grated cheese.
  3. Stand the tin on a baking tray and bake in the oven for about 15 mins until lightly golden and just set. Cool for 10 mins before running a knife round the edges and carefully removing the quiches. If serving cold, allow to cool on a wire rack, otherwise serve warm, accompanied with a crisp salad.

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