Mini crustless quiche lunch box recipe

Posted in Recipes.

Posted on February 16, 2017June 29, 2020 by Lexi Klaebe

It’s always the way, I don’t want to go out to the supermarket (for the fiftieth time), yet the kids need food for their school lunch boxes (crazy, right?). In what could be akin to Masterchef’s mystery box – that is, the fridge – as long as you have eggs and dairy, you have quiche. Add cute mini loaf moulds and you have kid-size quiches!

A hasty look in the fridge reveals I have semi-dried tomatoes, bacon and those all important eggs. I also have one tiny tin of corn in the pantry. Let this show you, you can use practically any ingredient in a quiche – if the kids eat it, put it in there.

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Makes : 8
Prep time : 25 mins
Cooking time : 25 mins

Crustless quiche ingredients

4 rashers of bacon, diced
1 small brown onion, diced
1 tbs olive oil
4 eggs
1 cup milk
1 cup grated tasty cheese
125g tin sweet corn kernels
¼ cup sliced semi dried tomatoes
¼ cup plain flour
salt and pepper

Method

Preheat the oven to 170°C. Set the silicone moulds upon a baking sheet (this ensures they get into the oven without making a mess).
In a small frying pan, heat the olive oil over a medium heat. Gently fry onion and bacon together until onion is soft and transparent. Transfer to a large bowl and set aside to cool slightly.
In a separate bowl, lightly whisk eggs. Add the milk and whisk together. Set aside.
To the onion and bacon mixture, add the corn, semi dried tomato and cheese. Mix together.
Add the flour and stir through.
Add the milk and egg mixture to the dry ingredients. Stir to combine and season with salt and pepper.
Divide the mixture between the loaf moulds, filling each about ¾ full. (Because I’m cautious, I give the silicone moulds a quick spray with olive oil to prevent them sticking.)
Bake for 25 to 35 minutes until set in the centre. Remove from the oven and let rest for five minutes before removing from the moulds to a cooling rack to cool completely.