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?
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.
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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Mini Quiche with Quiche Crust!
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Quiche Toast Cups
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:
Nutrition Information:
Hi Nagi – do you think these will work with wraps instead of bread – any tips?
My mum used to just trim the crusts off and use a square of bread pressed into the muffin tin. She called them tulips and they really did look like tulips
I am only 11 and these were so fun and easy to make!
I’m thrilled to hear that Eliza, what are you cooking next?!?! ❤️ N x
Really quick and easy, did not use bacon and onions just cheese and eggs. Loved it!
Hi can you bake these the day before and keep in the fridge?
Great recipe Nagi! Super easy and delicious 😋
That’s awesome Sam!! N x
Such a great recipe! This is a new favorite. So much more flavor than pastry dough, in my opinion. I added green onions and tomato in the batter too 😊
His is so easy and amazing! I’m only 11 years old so anyone can make it if I can! Super easy and fun and the best part it’s delicious! I even emailed the recipe to my teacher.
I made these today! I am not fan of bacon so i omitted the bacon, added some bell peppers. Very Tasty!
I’m going to make these tomorrow, can you freeze then? Thanks
I’m going to make these tomorrow. Can you freeze them if I make double? Thanks
A couple of ways to help keep them from sogging (or any crust for that matter) is to dust the bread with a light but solid layer of parmesan or other hard, finely grated cheese before rolling out, or lightly brush with beaten egg white to seal the open surface of the bread as you might prep. a regular pie crust for a wet filling and continue on with the recipe as written.
Can you freeze these? If refreshed in a low oven will the crust stay crispy?
I too was wondering if you can freeze these??
Love it – so quick, easy and tasty. I’ve got my own twist by adding a spoonful of white sauce made with the sauteed bacon’s butter. Gives the flavour a boost and makes it creamy. I also add a quartered buttered bread on top as a cover – looks flash and gives it a crunch.
Sounds divine Janelle, I’ll have to give it a go!
Love your recipes, and would love your your free recipe ebooks.
Hi Christine, thanks so much!! If you would like the free e-books, simply subscribe to my newsletter. You’ll receive the links in every new email I send out – N x
Made these in Young Parents Group today, once again, big hit! Got extra bonus points by serving up the Cinnamon Sugar Bread Crusts to follow!
I’m going to try this for my guys! If it works and they will eat it then I’ll do it again. Just something different for my guys!
Let me know how it goes Shelly!
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I Love this recipe used for a brunch tea party and it came out perfect so savory and it really complete my brunch along with my mini sandwiches my guest love them ♡ thank you . I highly recommend people to tray it thank you so much for sharing with us your recipe God blessed you =)
That’s terrific Gloria! I’m so glad you enjoyed this one – thanks for letting me know! N x
Brilliant idea! I made some for work and school lunch. Love the freshness of the parsley. I had leftover taco soup so I drained that and heaped into bread cases. My son loves your taco soup so I’m hoping he’ll like the taco quiche too. 😉
He is going to LOVE IT!!! N xx