Mini Crustless Quiche Recipe
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Olive oil (For greasing)
- 6-8 Ham slices
- 8 Eggs (Medium, free range)
- 150 ml Milk (Any kind)
- 300 g Mixed vegetables (See notes)
- 12 Cherry tomatoes
- 100 g Cheddar cheese (Grated)
Method
- Preheat oven to 180C/350F.
- Grease a 12 hole muffin tray well with olive oil.
- Cut each ham slice in half lengthways and use it to line the bottom and sides of each muffin hole.
- Beat the eggs and milk together in a jug.
- Put a little of the vegetables into each tin.
- Pour the egg mixture evenly between each mini quiche.
- Top with half a tomato and some cheese.
- Bake for 25-30 minutes or until well risen and golden.