Flourless Mini Quiche



What do you do in this Corona world where you have run out of flour and there is none on the shelf and you want to make mini quiche for your kids lunchboxes or family meal?


We all know about crustless quiche thanks to the timeless zucchini slice classic. All the recipes for zucchini slice (including my own) calls for the addition of flour. Flour however seems to be in huge demand at the moment so I decided to preserve my flour for recipes that I really needed it for and created flourless quiche for our lunchbox freezer stash and the result was a big hit with my kiddoes.


This is such a simple recipe where you can use any filling and the quiche comes together with egg, milk and grated cheese (all items that have been readily available in our local supermarkets).


I did a variety of the following fillings but you can use whatever you have in your pantry or fridge:

  • Tuna and corn

  • Vegetarian (using whatever veggies you have in your fridge)

  • Ham, corn and cheese

  • Bacon, mushroom and zucchini


Prep 10 min // Cook 20 min


INGREDIENTS

1 cup milk

4 eggs

1 cup grated cheese

Salt and Pepper to taste

Your choice of fillings


METHOD

  1. Preheat oven to 180 degrees and lightly grease a muffin tin and set aside.

  2. Whisk the egg and milk together and season with salt and pepper.

  3. Add grated cheese to bowl and your fillings of choice and mix well.

  4. Pour into prepared muffin tins and then place in oven to bake.

  5. Remove from oven when cooked through and let cool in tin for 5 min before removing from tin and cooling on wire rack.

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