Recipes / Starters / Crustless mini quiches
Breakfast
Dinner
Starter
Gluten-free
Baked
Crustless mini quiches
Individual quiches made in a muffin tin, with no pastry: egg, milk and cornflour with whichever filling you like best.
- Cooking
- 25–30 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
106 kcal
Protein · 22 %
6 g
Fat · 59 %
7 g
Carbs · 19 %
5 g
Estimate per mini quiche with the bacon and cheese filling. The percentage is the share of the calories.
Ingredients
For 12 servings
- 6 eggs
- 200 ml whole milk
- 60 g cornflour
- salt, pepper and a pinch of nutmeg
- olive oil or butter, for the tin
- Classic filling
- 100 g diced bacon
- 60 g grated cheese
Makes 12 mini quiches; one serving is one quiche. You can swap the filling for vegetables, ham, salmon…
Step by step
- Preheat the oven to 180 °C and grease the muffin tin with oil or butter.
- Divide the filling between the bottoms of the holes.
- In a separate bowl, whisk the eggs with the milk, cornflour, salt, pepper and nutmeg until completely smooth.
- Carefully pour the mixture over the filling until each hole is ¾ full.
- Bake for 25 to 30 minutes, until golden and set. Let them rest in the tin for a few minutes before turning them out.