Want a quick and easy lunch option that’s suitable for the whole family?  Then look no further than these mini quiches.  Quick and simple to make and by portioning them out into mini quiche sizes, they are perfect to put in lunchboxes for those grab and go days.

This recipe is really versatile because you can add whatever veggies take your fancy.  They’re also a really great way to use up any veggies you have lying around.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy! Jo and Tracey x

  • 5m
  • 15m
  • 20m

Ingredients

  • 6 eggs
  • 6 rashers of bacon, diced
  • 50 g block cheese
  • 1 carrot
  • 1 small zucchini
  • 1 tbsp. vital veggie powder from Superfoods for Kidz (optional)
  • 50 g self-raising flour

Instructions

Thermal Cooking Method

  1. Preheat oven to 180ºC and grease and flour a mini muffin tin.
  2. Cut cheese into cubes and add to a clean mixing jug and chop for 15 seconds/speed 7. Set aside in a small bowl.
  3. Roughly chop veggies and add to mixing jug (no need to clean) and chop for 5 seconds/speed 5.
  4. Add all other ingredients and mix for 15 seconds/speed 3/reverse.
  5. Mix a bit more with your spatula if needed and fill each muffin tray with some mixture.
  6. Cook in oven for 15-18 mins or until cooked.

Traditional Cooking Method

  1. Preheat oven to 180ºC and grease and flour a mini muffin tin.
  2. Grate the cheese and set aside in a mixing bowl.
  3. Finely dice or grate the carrot and zucchini, then add to mixing bowl.
  4. Add all other ingredients to bowl and mix until well combined.
  5. Pour mixture into each muffin tray then cook in oven for 15-18 minutes or until cooked.

Nutrition

  • 12