Adaptable Cupcake Quiches

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Crustless version of a quiche - you can add whatever you have in your fridge to customise this recipe.

Preparation time: 15
Cooking time: 5

Difficulty: Easy - for beginners
Serves: 6 - 2 cupcakes each


1 onion
150g lean bacon - diced
3 eggs
1/2 cup low fat milk - I use lactose free milk
1/2 cup SR flour - I use gluten free flour
1 carrot - grated
1 zucchini - grated
1 x 400g can corn - drained well
130g low fat tasty cheese - grated

Other ingredients to add or substitute - grated pumpkin, peas, any leftover meat.


Preheat oven to 180C & line 12 medium muffin tins with non stick baking paper or cases.

Cook onion and bacon in a frying pan over medium- high heat for about 5 mins or until lightly golden. Season with black pepper and set aside to cool.

Whisk the milk and eggs in a bowl, stir in the flour, carrot, zucchini, corn, cheese and cooled onion mixture.

Divide evenly between the tins, bake for 20-25 mins or until golden.



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