Sarah Butler's Mini Crustless Quiche Buns

Mini Crustless Quiche Buns Mini Crustless Quiche Buns

I love to make this recipe on a Sunday when I need to use up leftovers! It's quick, nutritious and makes a perfect lunchbox filler. You can substitute the fillings with whatever is in the fridge.

10 people 18 minutes 10 minutes


  • 130 g Cheddar Cheese red cheddar
  • 6 - Eggs
  • 65 g Ham Chopped Cooked Ham
  • 3 tbsp Milk
  • 0.5 tsp Parsley chopped
  • 0.25 tsp Salt
  • 1 pinch Salt and Pepper


  1. Preheat oven to 200C / 180C fan / Gas 6  
  2. Brush a bun tin with sunflower oil. 
  3. Prepare the fillings: Chop the ham into small pieces, grate the cheese and slice the peppers, tomatoes, and spring onions. 
  4. In a medium bowl add the eggs and milk and whisk well, then add the chopped parsley, salt, and pepper. 
  5. Add the cheese, ham, and other vegetables and combine, then spoon 3 tbsp into the prepared tin and sprinkle a little cheese on top.  
  6. Bake for 15-18 minutes until they spring back to the touch and allow to cool in the muffin tin before carefully removing. 

Optional suggested fillings: Finely chopped tomato, spring onions, or peppers.

Secure payments with: Mastercard Visa