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Home Collections Party Food

Quiche Toast Cups

By:Nagi
Published:16 Aug '14Updated:7 Sep '20
121 Comments
Recipe v

These Quiche Toast Cups are made using sandwich bread, filled with a quiche mixture made with eggs, bacon, onion and cheese. Who can resist these cute little bites?

A pile of Quiche Toast Cups (toast bread cups filled with quiche filling)

Quiche Toast Cups

I love quiche, but I don’t usually have ready made pastry in stock, and it is even rarer that I attempt to make pastry. So this is my way of making mini quiches – using toast cups made with sandwich bread. I didn’t do a very good job of pressing the bread into the muffin tin, as you can see from the squiggly shape of my toast cups. I was tempted to call these “Mini Quiche Flower Cups” and make you think I did these deliberately (“Perfect for your little girls’ next birthday party!”) but then I thought I had better own up to the fact that I just did a bad job. 🙂

But it definitely didn’t affect the flavour and in fact it meant there were more crunchy ridges on the Quiche Toast Cups.

Quiche Toast Cups process photos

So – there’s one big “must do” with making these cute little cheesy bites. You must, must, must pop the toast cups into the oven for a few minutes before pouring the egg mixture in. Otherwise the egg mixture will just get sucked right into the bread and you’ll end up with soggy cups rather than toast cups filled with cheesy quiche filling. I’m speaking from experience here.

I tried to get around this problem by using stale bread, thinking that it wouldn’t absorb as much of the egg mixture. Total failure. Firstly, the bread was so dry I couldn’t flatten it, it just kept springing back up to it’s original thickness. I even beat the bread with a meat mallet in frustration and it still didn’t work – actually, it kind of disintegrated it and I had bits of crumbs flying everywhere.

Secondly, if you try to mould stale bread into the muffin tin, you’ll find out that it’s impossible. Because it’s stale, it’s not pliable so as I attempted to coax it into the muffin tin, it just crumbled and there were more crumbs everywhere. True story. It was like a bread crumb bomb had landed in my kitchen.

So I hauled myself down to the supermarket just to get a single loaf of bread so I wouldn’t waste the filling that I’d already prepared. And that’s when everything came together for the Quiche Toast Cups. I tried the brief baking method to dry out the toast cups and it worked perfectly. I was a very happy gal.

Enough about my kitchen disasters! Here’s the recipe. A great little treat to pop for your next brunch!


Some more mini one-bite Appetizers!

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Quiche Toast Cups

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Breakfast, Brunch, Finger Food, Snack
4.57 from 23 votes
Servings3
Tap or hover to scale
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  • 1827
Cute mini quiches made using plain old sandwich bread. Who can possibly resist these? Makes 6 quiches (3 servings).

Ingredients

  • 1 rasher of bacon , rind removed, diced (50g / 1.5 oz)
  • 1/4 onion , finely diced (brown, white or yellow)
  • 1 tsp oil
  • 6 slices white sandwich bread (fresh)
  • 2 regular size eggs (or 3 small)
  • 2/3 cup milk
  • 1/3 cup cheese , grated (tasty, gruyere, cheddar - any good melting cheese)
  • 2 tsp parsley , finely chopped
  • Salt and pepper
  • Oil spray

Instructions

  • Preheat oven to 180C/350F.
  • Heat 1 tsp oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp - about 2 minutes. Remove from heat and set aside (you can just leave it in the pan).
  • Cut bread into rounds or just cut crusts off. I use a 800g/28oz tomato can (emptied and washed) - the perfect size to cut rounds to fit into muffin tins out of bread, pastry etc.
  • Use a rolling pin to flatten the bread.
  • Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
  • Place in oven for 3 minutes. Remove from oven and set aside. The toast cups should not be browned, just a bit dry (like "toast").
  • Whisk together the egg, milk, parsley and a pinch of salt and pepper.
  • Divide the bacon mixture between the 6 toast cups, then the cheese.
  • Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven. If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
  • Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
  • Remove from oven and rest for 5 minutes before serving. The filling will be puffed up but it will deflate while resting.
  • Garnish with extra parsley if desired. Serve warm.

Recipe Notes:

1. This recipe does not work with stale bread because you cannot flatten it and when you try to mould it into the muffin tray, it will crumble. Trust me - I tried.
2. The purpose of popping the toast cups into the oven for a few minutes is to dry the bread out a bit so it doesn't soak up the egg mixture. The bread should not brown so it doesn't matter if the oven is not quite up to 180C/300F when you put the toast cups in.
3. Nutrition Facts assumes this serves 3 (2 Quiche Toast Cups each).
Quiche Toast Cup Nutrition

Nutrition Information:

Serving: 180gCalories: 367cal (18%)Carbohydrates: 32.2g (11%)Protein: 18.9g (38%)Fat: 18.7g (29%)Saturated Fat: 6.7g (42%)Cholesterol: 145mg (48%)Sodium: 830mg (36%)Potassium: 195mg (6%)Fiber: 1.2g (5%)Sugar: 7.1g (8%)Vitamin A: 350IU (7%)Vitamin C: 3.3mg (4%)Calcium: 370mg (37%)Iron: 0.9mg (5%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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121 Comments

  1. Hema says

    March 23, 2018 at 6:59 am

    Hi, Can this be baked way ahead and just warm up in the toaster before the guest arrive?

    Reply
    • Nagi says

      March 23, 2018 at 8:17 pm

      Absolutely! 🙂 N x

      Reply
  2. Kate Russell says

    December 4, 2017 at 2:46 am

    This recipe looks like the perfect solution for all the bread I have left over from a chorus tea.

    Can the bread cups be made a day or two ahead of time, and then filled and baked?

    Also, I saw someone else ask about freezing and reheating filled cups. I’ve never done that before. How is that done, time and temperature-wise?

    Thank you so much for sharing these wonderful ideas of yours!

    Reply
    • Nagi says

      December 6, 2017 at 6:43 pm

      Gosh yes that’s a great idea! Bake the cups first then store in an airtight container. Though yes I think freezing will be fine too because this is effectively just a quiche! N x

      Reply
    • Shelia says

      January 19, 2018 at 8:11 am

      I make these I lightly toast my cups I put cut up bacon in skillet with onion and green pepper then drain grease off add eggs and scramble them up in bacon mixture then fill each cup and top with cheese you can pop them in oven then just to melt cheese I make about twenty and fill them and put them in a two gallon frezzer bag and take a few out at a time to heat in oven my kids like them cause I fill them also with pizza stuff and they can heat them in microwave or oven when they won’t some

      Reply
      • Nagi says

        January 19, 2018 at 9:39 am

        Love hearing that Shelia! N x

        Reply
  3. Saranya says

    October 13, 2017 at 2:56 am

    Hi Nagi
    Will this stay well for a bake sale or do they become soggy?

    Reply
    • Nagi says

      October 15, 2017 at 6:09 pm

      Unfortunately they do go a bit soggy 🙂 N x

      Reply
  4. Jeanette Walker says

    September 5, 2017 at 1:42 pm

    5 stars
    Love your Website. I Love this recipe. Was thinking I could also use Raisin Bread instead of pastry for sweet pies.

    Reply
    • Nagi says

      September 5, 2017 at 7:15 pm

      What an AWESOME IDEA!!!

      Reply
  5. Syl says

    August 19, 2017 at 3:11 am

    5 stars
    Made these, I actually used brown bread and was expecting a disaster, but it turened out pretty well. I also used tuna instead of bacon.. will be making these to impress some friends soon

    Reply
    • Nagi says

      August 20, 2017 at 10:02 am

      I’m glad to hear you enjoyed the Syl! N xx

      Reply
  6. Gabi says

    April 20, 2017 at 4:43 pm

    Thanks for the idea! I made it with milk-loaf and ham after Easter. 🙂
    Your photos are amazing! 🙂
    http://suniskanal.blogspot.hu/2017/04/sonkas-hagymas-kalacsfeszek.html

    Reply
    • Nagi says

      April 21, 2017 at 7:25 am

      WHOOT! So pleased to hear that Gabi, thank you for letting me know! N xx

      Reply
  7. Mamta says

    March 5, 2017 at 5:34 am

    This looks very good. Is it possible to make it in a toaster oven, instead of conventional oven?

    Thank you,
    Mamta

    Reply
    • Nagi says

      March 6, 2017 at 7:34 am

      Hi Mamta! I’m sorry to say I am not sure, I’ve never tried it. N x

      Reply
  8. Kim says

    February 7, 2017 at 3:16 pm

    I make in mini muffin pans to serve as appetizers. I use a drinking glass to cut the bread and spread with butter so that it doesn’t soak up the egg mixture. Crab meat quiche are the best!

    Reply
    • Nagi says

      February 8, 2017 at 10:18 am

      Oooooooh!! YES to crab quiche!!! N xx

      Reply
  9. Fred Bloggs says

    January 2, 2017 at 6:25 pm

    Hi from UK Nagi, thank you for the lovely recipe – I cannot wait to try it out. More importantly, thank you, thank you, thank you for telling us about the failures because people like me who are not good (or inventive) cooks, or beginners, often try to take the same type of shortcuts with equally messy results and these may be people who cannot afford such a waste – pensioners like myself for example. I read a page of great comments, so I know I could butter the bread, too.

    Reply
    • Nagi says

      January 4, 2017 at 8:38 am

      You’re welcome Fred! Honestly, I have so many blunders in the kitchen because I really like experimenting 🙂 Mind you, it is very rare that failures don’t get consumed!

      Reply
  10. Drennen says

    October 3, 2016 at 2:27 am

    Hamburger buns also worked great. No trimming required. Thanks.

    Reply
    • Nagi says

      October 5, 2016 at 6:46 pm

      You’re a GENIUS. Mind boggling with the possibilities

      Reply
  11. JennaMoon says

    September 2, 2016 at 6:09 am

    4 stars
    The idea is fantastic. I made my own little tweaks and changes with the recipe though but it still came out fantastic!

    Reply
    • Nagi says

      September 2, 2016 at 7:23 pm

      I’m so glad you enjoyed this Jenna! 🙂 N x

      Reply
  12. Helen says

    July 23, 2016 at 10:40 am

    4 stars
    Thank you, thank you, thank you. for including nutrition information. I may actually try this .

    Reply
    • Nagi says

      July 25, 2016 at 2:58 pm

      No worries Helen! Hope you enjoy it!

      Reply
  13. plasterers bristol says

    June 30, 2016 at 3:47 am

    yum, i’e not had quiche in ages, thnaks for sharing this recipe.

    Simon

    Reply
    • Nagi says

      July 1, 2016 at 8:56 am

      No worries! N x

      Reply
      • Liz says

        February 21, 2017 at 2:52 pm

        Hi. Can you use the mini pie crust?? Instead of bread.

        Reply
        • Nagi says

          February 21, 2017 at 6:50 pm

          Gosh you sure can Liz! 🙂

          Reply
  14. Jon Richt says

    April 18, 2016 at 4:58 am

    4 stars
    I have a lot to say about this recipe, but I don’t think I have enough room to write it all, so I’ll keep in short:

    The first (and so far the only) time I tried this, I was helping to make brunch for 60 people. I found this recipe, and it seemed simple enough, so I scaled it up by a factor of ten. I made two flavors: sausage/cheddar/onion and spinach/tomato/Parmesan. People generally enjoyed them; I even got a few questions such as “You MADE these?”

    Advice:
    – microwave the bread prior to rolling it flat
    – the more you make, the less ingredients you’ll need. I had more than a liter of quiche liquid left
    – the 28oz can was too big for the polish potato bread I used. Make sure the bread is big enough
    – when using veggies, make sure they’re dry. Squeeze the liquid out of spinach, and press it out of tomatoes, etc
    – I found I had to increase the salt, though maybe this is just the way I prefer quiche
    – substitute some of the milk with heavy cream. I think I ended up using 2-to-5 cream/milk. Tasted great.
    – I had to cook these for almost 18 minutes, though this might have been due to my oven bring FULL of pans

    Overall, I will make these again. They’re tasty and easy on a small scale – a bit less so on a large scale 🙂

    Thanks!

    Reply
    • Nagi says

      April 18, 2016 at 12:17 pm

      Woah! You made TEN BATCHES?? You rock! I’m so glad you enjoyed it and thank you SO MUCH for those wonderful tips Jon! N x

      Reply
  15. aarthi nitin gangane says

    April 7, 2016 at 3:10 pm

    5 stars
    you can use stale bread by putting in the oven with a cup of water beside it, the bread becomes as fresh as ever with 1 to 2 minutes of microwaving and use in the recipe.

    Reply
    • Nagi says

      April 8, 2016 at 8:49 am

      Woah! That’s such a cool tip, THANKS!! 🙂

      Reply
  16. Tereza says

    January 1, 2016 at 2:33 am

    ..on the way home from the store, I will do these for new years eve party 🙂

    Reply
    • Nagi | RecipeTin says

      January 2, 2016 at 6:58 pm

      I look forward to hearing what you THINK!!! 🙂

      Reply
      • Max Foo says

        April 3, 2016 at 6:09 am

        My mother in law used to tell me to keep bread from soaking spread with butter or margarine. I will try this see if it works.

        Reply
        • Nagi says

          April 4, 2016 at 8:17 am

          It does! I keep meaning to update this post with new step photos! 🙂

          Reply
          • Amanda says

            July 15, 2017 at 6:05 am

            Would it work best to spread with margarine before toasting the bread or after? Thanks :0)

          • Nagi says

            July 15, 2017 at 10:52 am

            Before! 🙂 N xx

  17. Teena Ainslie says

    December 15, 2015 at 4:35 pm

    This looks easy and tasty. Please send the recipe

    Reply
  18. Teena Ainslie says

    December 15, 2015 at 4:33 pm

    This looks interesting, Please send.

    Reply
  19. Kaye Loffler says

    December 5, 2015 at 11:26 am

    If I need to make some in advance can I freeze them, as I have frozen quiche before with success.

    Reply
    • Nagi | RecipeTin says

      December 6, 2015 at 8:05 am

      Hi Kaye! You sure can! Just like normal quiche!

      Reply
  20. Bobbie says

    October 31, 2015 at 8:19 am

    These r so good!!! Everyone loved them, all you could hear was moaning as people where eating them lol.!!! Thank u!!!

    Reply
    • Nagi | RecipeTin says

      October 31, 2015 at 12:26 pm

      That is quite a compliment! HA!!! I’m so glad everyone enjoyed them so much!!

      Reply
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Hi, I'm Nagi!

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