My partner and I were going away last weekend and we needed some lunch for the road. I decided to try making quiche for the first time and I was pleasantly surprised by just how good these were. They are awesome fresh out of the oven, but they keep well and you can eat them cold if you need a meal on-the-go.


3 whole eggs and 3 additional whites
2 tbsp milk
4 rashers of bacon (trimmed of visible fat)
3 large white mushrooms or 2 portabella mushrooms
30g edam cheese, grated
Handful of baby spinach, chopped
Sea or Himalayan salt, to taste


Preheat your oven to about 375F/180C.

Lightly coat a six cup muffin tray with oil or butter.

Precook the bacon until just turning crisp. Chop into small pieces.

Chop mushrooms into bigger pieces and cook lightly until just browned. Season with salt while cooking.

Whisk the eggs, milk and salt to taste. Divide evenly among muffin cups. Add equal amounts of bacon, mushrooms and spinach to each cup and top with cheese.

Bake until well risen and golden brown, about 20-25 minutes. As they cook, the quiches may look like they are too big for the muffin cups but they will sink to the right size as soon as you take them out of the oven. Let them cool in the tray for about 10 minutes and then transfer to a wire rack to finish cooling (or eat them warm!).

Makes 6 muffin size quiches (or you could divide among 12 small muffin cups for extra small quiches).

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