Mini crustless quiches – quick to prepare and perfect for the lunch box.
These Mini Crustless Quiches are my newest recipe to be developed for Finn’s lunch box. Since he started school in February I have been busy thinking up nutritious, but quick to eat, foods that I can add to his lunch box. I also want recipes that I can prepare ahead of time and pop in the freezer. This recipe ticks all those boxes.
I love that these Mini Crustless Quiches can easily be adapted. I’ve made a spinach and cheese version here but you can easily substitute the spinach with a different vegetable and add some extras like roughly chopped ham.
I have made these mini crustless quiches with and without the silicon muffin cases. I did find they stuck to the muffin tray a bit and so, therefore, would recommend using silicon cases and allow to cool for ten minutes before you remove from the case.
Mini Crustless Quiches
- 1 tbsp butter
- 1/2 onion , finely chopped
- 80 g (1 1/2 packed cups) baby spinach, chopped
- 100 g (1 cup) grated cheese
- 5 eggs
- 300 ml cream
- Pre heat oven to 180c / 350F / Gas 4
- Melt the butter in a frying pan and fry the onion, over a medium/low heat, until soft. Add the spinach and fry for a further minute.
- Whisk the eggs and cream together and then stir through the cheese.
- Grease a 12 muffin tray or fill with greased silicon cases.
- Add the spinach / onion mixture to the base of each muffin section.
- Pour the egg mixture into each muffin section.
- Bake for 25 mins, until set and golden.
- Allow to cool slightly before removing from tin / case.