Leftovers mini crustless quiches recipe

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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

3 eggs

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.


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