• These mini quiches are perfect for breakfast or a quick snack on-the-run!

    Mini quiches

    Serves: 6
    Total Time: 45 mins


    • 6 slices white bread, crusts cut off
    • 50g salted butter, softened
    • 3 extra-large eggs
    • 80ml (⅓ cup) full-cream milk
    • 100ml fresh cream
    • salt and freshly ground black pepper, to taste
    • handful fresh chives, chopped + extra, to garnish
    • 100g mature Cheddar, grated



    Preheat the oven to 180°C. Use a rolling pin to roll the slices of bread out to about 0,3cm in thickness. Coat one side of each slice with the butter. Use the bread slices to line a 6-hole muffin tin, placing them buttered-side down in each hole. Fold and press the slices to ensure they keep their shape. Set aside until needed.


    Combine the eggs, milk, cream, seasoning, chives and ½ of the cheese together in a jug. Mix until well combined. Set aside.


    Divide the remaining ½ of the cheese among the bread cases and top with the egg mixture.


    Bake in the preheated oven until the quiches are set, about 20 – 30 minutes. Remove from oven and garnish with the freshly chopped chives.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com