Sarah Butler's 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
Ingredients
- 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
Method
- Preheat oven to 200C / 180C fan / Gas 6
- Brush a bun tin with sunflower oil.
- Prepare the fillings: Chop the ham into small pieces, grate the cheese and slice the peppers, tomatoes, and spring onions.
- In a medium bowl add the eggs and milk and whisk well, then add the chopped parsley, salt, and pepper.
- Add the cheese, ham, and other vegetables and combine, then spoon 3 tbsp into the prepared tin and sprinkle a little cheese on top.
- 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.
