These little quiches are made for little hands. Who knew a meal made so easily could taste so good? 

Makes
12

Preparation

10min

Cooking

35min

Skill level

Easy
By
Average: 4.5 (1 vote)
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Ingredients

  • 12 slices wholemeal bread, crusts cut off
  • 40 g butter, softened
  • 6 eggs
  • 1 cup (250 ml) milk
  • sea salt and cracked black pepper, to taste
  • ⅔ cup (50 g) finely grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 160°C (325°F).
  2. Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter.
  3. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125 ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.
  4. Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan.
  5. Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. If you like, serve with extra parmesan and some snipped chives. 

 

VARIATIONS 

Tomato and basil quiches

Divide 6 halved cherry tomatoes between the egg-filled quiches at the end of step 3 (see recipe, above). Once baked, top each quiche with 1 teaspoon store-bought basil pesto, to serve. 

 

Pumpkin and sage quiches

Toss 200 g thinly sliced butternut pumpkin (squash) in a little extra virgin olive oil, sea salt and cracked black pepper. Roast, in an oven preheated to 160°C (325°F), for 15 minutes or until tender. Divide between the bread cases at the end of step 2 (see recipe, above). Sprinkle the egg-filled quiches with a few sliced sage leaves, before baking. 

  

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand