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.