No-pastry mini quiches

Mini quiches make the ideal snack, light lunch, appetiser or party food. Take away the pastry and they’re also fuss-free and quick to make, and a little better for you, too. 

How to make no-pastry mini quiches: key tips

It’s always best to use a non-stick muffin pan for a recipe like this, so that the quiches don't get stuck and break apart when you’re trying to remove them. If you’re worried about them sticking, grease the holes well. You could even place paper cases in the pan to fill with the mixture.

Give the eggs, milk and cream a good whisk to ensure that they are well combined and aerated. You’ll want your egg mixture to be lovely and light.

So that all of your ingredients aren’t sitting on the bottom of the pan holes, give each hole a little stir after pouring in the egg mixture. Don’t overfill, as the mixture will puff up, and leave the cheese for sprinkling on last, so that the quiche develops a nice golden cheesy topping.

The quiches will continue cooking a little once they’re removed from the oven, so leave them to cool slightly and firm up, and then gently run a butter knife around each pan hole to pop them out.

Key ingredients in this no-pastry mini quiches recipe

This recipe gives you a basic quiche mix of eggs, milk and cream, which will bind all of the other ingredients you choose together. Full-cream milk and cream work best, as you’ll need their fat content to help prevent your quiches from falling apart.

The great thing about these quiches is that you can decide what you want inside them. There are some filling ideas in the recipe and also in the notes below.

Quiches and frittatas are great dishes for using up leftover vegetables and eggs. Take a look at some of our best quiche recipes, along with this large easy and healthier crustless quiche.

This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.