Looking for an easy breakfast, brunch or lunchbox idea? These crustless bacon and tomato quiches are packed with crispy bacon, creamy feta, fresh basil and juicy cherry tomatoes for a flavourful bite every time. Baked in a muffin tin, they’re naturally gluten-free, low in carbs and perfect for meal prep. Enjoy them warm from the oven or pack them for a quick grab-and-go meal during the week.
Crustless bacon & tomato quiches
Ingredients
- 250 g bacon slices, roughly chopped
- 6 spring onions, sliced
- 100 g feta, crumbled
- 12 small fresh basil leaves
- 100 g mixed cherry tomatoes, halved lengthways
- 6 eggs
- ½ cup cream
Instructions
PREHEAT the oven to 180°C. Grease a 12-hole muffin pan; line bases with discs of baking paper.
FRY bacon in a pan over medium heat until crisp, about 5 minutes. Add spring onion and cook, stirring, for 2 minutes or until soft. Drain on a paper towel.
DIVIDE bacon mixture, feta, basil and tomatoes, cut-side up, between muffin holes. Beat eggs and cream in a jug and season. Divide mixture evenly amongst muffin holes.
BAKE quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack. Serve warm or cooled.
Notes
TIP: For less mess and convenient packaging, bake these bacon quiches in paper cupcake liners.
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