These healthy, handy little quiche muffins are quick and easy to make and are perfect for lunchboxes (yours or children’s), toddler meals, weaning feasts, substantial snacks and picnics. They also make great use of leftovers – you can put almost any old veg, cheese, herbs and shredded meat into them that you have lying around. At a push, you don’t even need cream or crème fraiche, just add an extra egg and a splash of milk.
They also freeze really well – make up a double batch and then just take them out the night before packing a lunchbox.
Silicon ones make lining the tray really simple and mess-free; they can often be found very cheaply or in pound shops.
Makes 12 muffins
100g grated or crumbled cheese, e.g. cheddar, feta, goats cheese
1 tablespoon fresh chopped or 2 teaspoons dried herbs e.g. thyme, oregano, basil, chives, parsley, coriander, or dill goes well if you’re adding fish
A mix of vegetables, diced small, e.g. peppers, tomato, spinach, onion, kale, grated carrots, chopped or grated courgette, mushrooms (you might prefer to fry them first), asparagus, spring onion
A splash of milk, cream or crème fraiche
You could also add:
Bacon: fry or grill until it’s crispy, then snip it into small pieces with scissors, removing much of the fat.
Smoked or fresh cooked mackerel
Pulses e.g. kidney, cannellini, cooked lentils, chickpeas
Chopped cooked potato
Spices e.g. cumin, curry powder, turmeric
- Pre-heat the oven to 180C / gas mark 4. Grease a muffin tray or line it with muffin cases.
- In a large bowl, vigorously whisk together the eggs, with a couple of tablespoons of milk, cream and crème fraiche, black pepper and the chopped or dried herbs.
- Divide the vegetables and any other ingredients (e.g. smoked fish) between the muffin holes. Put some cheese into each hole too.
- Pour over the whisked eggs, then bake for 15-20 minutes until they are golden brown on top and have risen.