These mini crustless quiche delights are perfectly portable for a low carb, keto, protein-rich brekkie or snack on the go. Or enjoy them warm out of the oven for lunch or dinner alongside a winter salad.

Ingredients

4 bacon slices (250g), cut into thirds

6 green onions, chopped

100g fetta, crumbled coarsely

12 small whole fresh basil leaves

100g heirloom cherry tomatoes, halved lengthways

6 eggs

½ cup (125ml) pouring cream

Method

Preheat oven to 180°C. Grease a 12-hole (1/3 cup/80ml) muffin pan; line bases with baking paper.

Cook bacon in a medium frying pan over medium heat, for 2 minutes each side. Remove from pan. Add green onion to pan; cook, stirring, for 2 minutes or until onion is soft. Drain on paper towel.

Divide green onion, fetta, basil and tomato, cut-side up, between holes. Stand a bacon slice in each hole. Beat eggs and cream in a medium jug; season. Pour mixture into holes.

Bake quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in pan for 5 minutes; turn out onto a wire rack. Serve warm or cooled.

How long does crustless quiche keep?

Crustless quiche can be kept refrigerated for up to 3 days, or make a double batch for future snacks. Transfer cooked and cooled quiches to an airtight container and freeze for up to 1 month.

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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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