My mother-in-law, who is an incredible cook, gave me a recipe for crustless quiches. It’s the yummiest quiche recipe, and it’s quick and easy, and so convenient! You can serve them warm or cool, and make them ahead of time. With only 20 minutes prepping time and 15 minutes cooking time, it is the perfect recipe!
Crustless Mini Quiches with Bacon and Mushrooms
Servings: 6 Prep time: 20 minutes (inclusive of frying the bacon & mushrooms) Cooking time: 15 minutes
- 250g bacon, chopped
- 250g white button mushrooms, sliced
- 250ml thick cream
- 2 large eggs plus an additional 2 egg yolks
- 1 cup cheddar, grated (or any cheese of your choice)
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon sea salt (normal table salt will also do)
- 1 tablespoon self-raising flour
- non-stick spray
Preheat your oven to 180°C.
In a large pan fry the bacon and mushrooms on a medium heat for approximately 10 minutes.
Mix the eggs, egg yolks and cream together until the eggs and cream are thoroughly combined.
Spray the muffin tray with non-stick spray. Sprinkle a little bit of self-raising flour over the bottom of each individual tray. Shake the tray well to ensure the flour lightly coats the sides as well. Add a little bit of cheese to the bottom of each tray then add some egg and cream mix to the bottom to lightly moisten the bottom.
Combine the bacon, mushrooms and cheese minus two tablespoons to the egg and cream mixture. Mix well. Fill each muffin tray to the top with the quiche filling. Sprinkle the remaining cheese over the tops of each tray.
Bake at 180°C for 15 minutes. Once done, remove the tray from the oven and let the quiches cool for about 15 minutes before removing them. Serve warm or cool and refrigerate if you’re serving them much later or the next day. Enjoy!