Mini Quiches in Bread Cases

MiniQuichesThese are great for lunches, make a batch and keep them in the fridge for quick lunch box preparation during the week. I have also made these as a savoury alternative for ‘take and share’ afternoon or morning teas. They are quick to make as no pastry is required – just bread! The bread goes quite crispy when cooked, just make sure that you roll it quite flat before pressing into the muffin tray. Also, grease the muffin tray really well so that removal is easy! And try not to leave any gaps when you press the bread into the tray, or the egg mix can leak and stick.

Mini Quiches in Bread Cases
Prep Time
Cook Time
Total Time
Recipe type: Savoury Snacks
Serves: 12 quiches
  • 12 slices of bread
  • 100g cheddar cheese (cut into small chunks)
  • 60g cream
  • 4 eggs
  • 120g milk
  • Additional toppings of your choice, eg. ham, feta, sun dried tomato, steamed sweet potato, herbs.
  1. Preheat oven to 180 degrees. Grease a 12 cup muffin tray with butter or spray oil.
  2. Cut the crusts off the slices of bread (freeze the crusts to make breadcrumbs another day).
  3. Roll each slice of bread with a rolling pin to flatten and make larger.
  4. Press the flattened bread into the muffin tray.
  5. Place all other ingredients into the Tmx bowl and mix speed 5, 10 seconds.
  6. Pour the egg mixture evenly between the bread cases, fill them about half way.
  7. Top with additional flavouring of your choosing. My children like sliced ham added, I like sliced sun dried tomatoes and a little crumbled feta cheese.
  8. Place in oven and cook for approximately 15 minutes or until cases are crispy and the quiche mix has set.
  9. Let cool for 5 minutes in the pan and then remove gently to a cooling rack. You may need to use a bread knife to help ease them out of the tray.


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