Muffin tin crustless vegetable quiches Recipe

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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


  • 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.

  • 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.

  • 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.

More Recipe Ideas

Top Tip

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