Crustless mini quiches
You can freeze these crustless mini quiches or eat them immediately. They are also good lunchbox ideas.


  • 1 onion, chopped
  • 1 tbsp butter
  • 150g spinach leaves, washed & torn
  • 1 cup cheddar cheese, grated
  • ¾ cup (180ml) milk
  • 6 eggs


  1. Preheat the oven to 200°C.
  2. Line a muffin tin with squares of silicone or parchment paper.
  3. In a large saucepan, fry the onion in the butter for a few minutes until golden brown.
  4. Add the spinach, turn down the heat and put a lid on the saucepan. Let the spinach wilt for 5 minutes. Take off the heat and let cool.
  5. In the meantime, beat the eggs and milk together.
  6. Place a tablespoon of spinach mixture and a heaped tablespoon of grated cheese in each prepared muffin case. Top with 2-3 tablespoons of the egg mixture and bake for 15-20 minutes, until set and browned on top.
  7. You can keep these mini quiches in the freezer to pop into a lunchbox.

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