Kiddies “Crustless” Quiches

Serve these quiches with some chunky veg or a quick salad and you have lunch in a flash. Any extras will be great in a lunchbox the next day. This is a clever way to use up cooked leftovers from the night before; we’ve used ham and cheese here, but feel free to try your own flavours.

Preparation time: 15 mins

Cooking time: 25 mins

Serves: 12


  1. Preheat the oven to 180°C (356°F).
  2. Melt the butter in a frying pan and gently fry the onion until soft. Add the ham and remove the pan from the stove.
  3. Whisk together the eggs, egg yolks and cream with a little salt and pepper.
  4. Grease a large 12-cup muffin pan.
  5. Spoon the onion-and-ham mixture into the bases of the muffin pan and sprinkle over the grated cheese.
  6. Pour the egg-and-cream mixture into each muffin cup until it is about 1mm from the top.
  7. Bake for about 25 minutes, until the egg mixture is set and the top is golden. Cool for 10 minutes and remove from the tin.
  8. Serve hot or cold.
< Back to recipes


  • 2 tablespoons butter
  • 1 onion, roughly chopped
  • 250g (9oz) ham, roughly chopped
  • 4 eggs
  • 2 egg yolks
  • 500ml (2 cups) cream
  • salt and pepper
  • 1 cup grated Cheddar cheese