I get it, you don’t have time to put anything other than a sandwich in the lunchbox right?  Well these mini bacon and broccoli crustless quiches only contain 4 ingredients and take about 5 minutes of your active time to make.  Put them on while you’re prepping dinner or while you’re doing homework!

Don’t use them all in one batch though as they are awesome for freezing…just open the freezer and drop them frozen into the lunchbox for the ultimate in grab and go lunchbox fillers.

These are the ultimate “you don’t need stacks of ingredients to make something awesome food” in fact they are just as good for breakfast as they are in the lunchbox and they only contain good yummy food.  They are perfect alongside a slice of toast as a complete breakfast.

Now, I know someone is going to ask: do you cook the bacon?  Not before it goes into the crustless quiches, no!  And why not? Because in the quiches the bacon ends up cooked.  Cook it before hand and the bacon ends up a crunchy hard lump when cooked again.

There are so many mini quiche ideas on the blog that work for lunches and breakfast, you could try these ham and veggie quiches, or these cheese and spinach ones. Can you tell we love a good quiche?  These bacon and broccoli crustless quiches are no exception.

Personally I think broccoli and bacon are a match made in heaven.  Through in some cheese and you’re ticking all my boxes for good food!  I love how they are so easy tio make, because that’s a deal breaker for me.  Feel free to switch out the broccoli for another veg of your choosing if your kids won’t eat it.

Yield: 12 quiches

Bacon and broccoli crustless quiches, 4 ingredients!

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These bacon and broccoli crustless quiches only have 4 ingredients and are perfect for freezing for the lunchbox!

Prep Time 5 minutes

Additional Time 20 minutes

Total Time 25 minutes

Ingredients

• 6 eggs
• 1 cup broccoli, chopped finely
• 3 rashers bacon, diced
• 1 cup cheddar cheese, grated

Instructions

1. Preheat the oven to 180 degrees celsius (355f).
2. Whisk the eggs.
3. Then add the other ingredients.
4. Pour into a 12 hole muffin pan (greased or silicone).
5. Bake for 20 minutes at 180 degrees.
6. Cool in the pan 5 minutes and serve hot or cold.

Notes

these freeze well, freeze on a tray and then transfer to a container when solid.

Nutrition Information:

Yield:

6

Serving Size:

2
Amount Per Serving: Calories: 211 Total Fat: 16.6g Saturated Fat: 7g Trans Fat: 0.2g Unsaturated Fat: 8.1g Cholesterol: 213.9mg Sodium: 291.5mg Carbohydrates: 2.1g Fiber: 0.4g Sugar: 0.7g Protein: 12.8g