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This Mini Crustless Quiches recipe is a great gluten free option for your kids school lunches. Just whisked eggs and your favourite toppings, so easy! These mini crustless quiches are great for breakfast, brunch or for adding to the lunchbox. They freeze well making them perfect for meal prepping.
Mini Crustless Quiches Recipe (7 Ways)
We had a week of toasted sandwiches in our lunch boxes. The kids were loving eating them cold and I was having a “I just want easy, no thinking mornings by just giving the kids the same thing everyday’. This resulted in regular loaves of bread in our house and not even locally baked bread, I just went for whatever was on special at the supermarket. The kids ended up having toast for breakfast and some days as a snack.
Normally we would only go through maybe one loaf a fortnight and one straight from the bakery. At the end of this week, of me really not thinking about food as nutrition but rather as just a filler, I was pulled aside by my 5 year old’s teacher saying he had been acting really out of character, quite angry and fighting with the other kids in his class. This is definitely out of character for him and I put it down to him being tired.
Then over the weekend, he was in and out of the bathroom way more than normal and I realised his system was struggling with all the processed food I had given him that week. I don’t think it was the gluten but more the preservatives he isn’t used to. We are now back to more homemade foods and he seems to be back to his normal self. It was a really good reminder to look at food’s primary function as being nourishment for our bodies, so easy to get caught up in all the aisles of the supermarket.
STEP 1
Whisk eggs, cream and season with salt and pepper.
Chop filling ingredients into small cubes.
STEP 2
Pour egg mixture into well greased muffin tin. Top with your filling ingredients and bake in 180C oven for 20 minutes.
This recipe will make 18 egg cups and I have included ingredients for 7 different flavour combinations, you could make all 7 or just choose your favourite. I based these flavours on foods I know my kids will eat, they don’t usually eat tomato so that one is a test to see if I can sneak it through with the flavour of bacon.
These egg cups are terrible when they stick to the tin, it takes a lot of scraping and soaking to get it off. I have had the most luck by greasing each muffin cup with plenty of solid coconut oil, works better if it isn’t melted, seems to provide a better coating.
MORE EASY LUNCHBOX RECIPES
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Crispy Gluten Free Tahini Cookies made with just 3 ingredients! Tahini, sugar and an egg, mix, scoop and bake. Anyone can make these tasty treats.
ORGANIC BANANA PEEL BREAD
Organic Banana Peel Bread made using banana peels that would normally be thrown away! (or given to the chooks, sorry chooks!)
DAIRY FREE STRAWBERRY BLISS BALLS
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Mini Crustless Quiches Recipe
- Yield: 18 1x
- 12 eggs
- 1 tablespoon cream (optional)
- salt & pepper
- coconut oil for greasing
HAM + CHEESE:
- 1 cup shredded ham
- 1 cup grated cheese
TOMATO + BACON:
- 4 rashers cooked bacon, thinly sliced
- 2 tomatoes, diced and seeds removed
BACON, CORN + ZUCCHINI:
- 4 rashers cooked bacon, thinly sliced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated zucchini
BROCCOLINI, RICE + CHEESE:
- 4 broccolini stalks, thinly sliced
- 1 cup cooked rice
- 1 cup grated cheese
CHEESE + CARROT:
- 1 cup grated cheese
- 1 carrot, diced
MAC N CHEESE:
- 2 cups cooked macaroni pasta
- 1 cup grated cheese
MAC N CHEESE WITH HAM:
- 2 cups cooked macaroni pasta
- 1 cup grated cheese
- 1 cup shredded ham
Instructions
Pre heat oven to 180°C.
In a large bowl whisk together the eggs, cream, salt and pepper. Pour into a jug.
Grease 2 muffin trays in a thick layer of firm coconut oil to prevent egg cups sticking.
Pour egg mixture into 18 muffin holes, you don’t want to go above halfway, so use more if you need to. These will really puff up while cooking.
Divide your chosen topping combination into all the muffin cups. (The amounts in this recipe will make 18 of each, use smaller amounts if you want to have a mixture of combinations)
Bake for 20 minutes.
Eat warm or put in lunchboxes for school. These can be stored in an airtight container in the fridge for 3 days.
Notes
You can use any grated cheese you like, I prefer Mozzarella for the way it melts.
SHARING IS CARING
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Reader Interactions
Comments
Amy
Have you tried the silicon molds? I wonder if they’re better. I love making these but cleanup of the Tin is such a pain in proverbial I’ve given up.
kidseatbyshanai@hotmail.com
Tell me about it! I am still scrubbing a muffin tin where they stuck all over. I still recommend greasing the silicon moulds as can still stick to those, but they are easier to clean as you can push them inside out
Deirdra G
What temperature?
kidseatbyshanai@hotmail.com
Hi Sorry! Have updated recipe now, its 180°C.
