This recipe is so easy and delicious, my husband is addicted! It’ll make 9 small quiches using a muffin tin, and leftovers can be frozen or refrigerated for another day – unless you have a husband like mine who eats tons of them! 😆
If you want to freeze them just wrap tightly in foil, then defrost in the fridge overnight when needed. This recipe is also a great way to use up any veg or cooked meat you have left in the fridge, so adapt as needed.
Butter and flour for greasing (unless you have a non-stick / silicone muffin tray)
2 slices of smoked bacon, diced
30g spinach, shredded
1 large tomato (or a few plum tomatoes) chopped
1 onion, diced
Splash of milk
150g cheese, grated
Preheat the oven to 200°C / Fan 180°C / Gas 6.
If you have a silicone muffin tray then you can skip this step, but otherwise grease your muffin tray with butter then shake a little flour into each hole and tilt until coated. Then shake out the excess and your tray will be non-stick.
Firstly, fry the onion and bacon on a medium heat until the bacon is cooked. Meanwhile, in a bowl or jug, whisk the eggs and milk. Then, add the cheese, tomato and spinach (or whatever veg you fancy) and mix again.
Finally, add the cooked onion/bacon into the bowl, mix well and spoon equally between 9 sections of the muffin tray. (They puff a little while cooking so don’t over-fill.) Bake for around 15-20 mins until they are golden brown.