This post is re-done (7/08/2017). It needed a spruce up! The recipe for these teeny tiny quiches is so yummy, I wanted to get it some of the love it deserved. These mini quiches are so easy to make and so quick, that you’ll wonder why you never made them before.
Making them with a bread base means no pastry and no blind baking, which is the main reason I don’t like to make quiches. If you want to switch up the filling they work just as well with spinach instead of the ham and bake in the same amount of time.
I’ve mentioned before that my favourite lunchbox tool is my Wiltshire mini cupcake silicon baking tray (this is not sponsored- I have tried to contact them, but got no reply). It’s not a conventional lunchbox tool, but it is awesome for making small (yumbox) sized bits and bobs for lunchboxes. I was skeptical at first, but these silicone mini cupcake trays are the bomb when it comes to mini muffins, mini meatballs, cloud jellies and so much more. I even baked mini fritters in them for the big Fairies and Dragons party. You can pick them up in Woolies. I have two of them because I like to do big batches and freeze and they both fit on an oven tray at once.
What’s the benefit of a mini cupcake tray over a normal one? Well, as I experience every time I make a full size muffin…my kids only ever eat half. Then they stop. So the other half gets wrapped up and put in the fridge and often just gets left there. But, they always finish their mini ones.
I’m going to do a video for these teeny tiny quiches for Facebook, because quite frankly…they couldn’t be easier. In fact they are so easy to make you could get the kids making them. What else is great about them? No pastry!
I used leftover bread to make these little beauties and they freeze well, defrost well and are so incredibly kid friendly that it’s something you just have to spend 20 minutes on this long weekend. Now, I know there is going to be somebody who asks: “what did you do with the bread you cut off?’ so here’s the answer…it’s in my freezer for bread crumbs!
teeny tiny quiches
- 6 slices of bread multigrain, chia, rye, whatever you've got
- 2 eggs
- 100 grams ham chopped into slivers
- ¾ cup grated cheese
- Preheat the oven to 180 degrees.
- Using a circular cutter (or the bottom of a nude snack mover container like me), cut 12 circles out of the bread.
- Roll them flatter with a rolling pin and then squish them into the mini cupcake tray. They don't have to be perfect.
- Whisk the 2 eggs together quickly then add the cheese and ham.
- Mix together.
- Evenly distribute between the 12 cupcake holes.
- Bake for 15 minutes or until golden.
- Remove from the cupcake trays and cool on a wire rack.