Mel Christensen

Mel Christensen

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Mini Mountain Quiches


Mini Mountain Quiches

Makes 12


  • 9 large free range eggs
  • ¼ cup milk (I used full cream milk but unsweetened almond milk a good substitute)
  • Salt & Pepper
  • 1 packet mountain bread –variety of your choice
  • 1 medium onion finely diced
  • 2 cloves garlic, crushed (Australian is best!)
  • About 10 medium mushrooms, halved & finely sliced
  • Fresh herbs – I used Thyme and Oregano from the garden
  • 1 medium bunch spinach(or 250g pkt of frozen), steamed, squeezed dry & chopped roughly
  • ½ cup roasted, peeled and sliced capsicums (peppers)
  • 4 slices lean middle bacon, diced and dry fried until crisp. (Optional)
  • 12 x 20g cubes of cheese (Optional. Gruyere is a great choice but tasty, mozzarella, feta, goats all will work well!)


  1. In a large bowl or jug whisk your eggs together with the milk and season with salt & pepper.  A stick mixer is a quick and easy way of doing this directly in the jug – less washing up! Pour mixture into a jug if you used a bowl for the whisking part. Set aside.
  2. Fry onions with a bit of olive oil in a large fry pan.  When starting onions are to soften, add the mushrooms and brown.  Add garlic and herbs and stir through.  Set aside.
  3. Place your remaining fillings on the on the bench ready to go – like when you make pizzas.

Once you have your cases ready you want to fill them quickly so they hold their shape!

  1. Remove 3 pieces of mountain bread from packet.  Cut these pieces, stacked on top of one another,  into 4 evenly sized squared (I.e. Down the centre and across the middle)
  2. Place your 12 little squares into muffin pans that have been sprayed with a good olive oil spray.  (I cannot recommend those silicone muffin pans enough – best non-stick option for sure!)  Push them down gently to form little cases.
  3. Fill each case with your chosen fillings.  Rather than make all of mine the same I tend to do a few of each;

For example:

–          Spinach & Feta

–          Herbed Mushroom & Roasted Capsicum

–          Bacon & Onion

  1. Press a cube of cheese into each quiche, if desired
  2. Pour egg mixture into each case until it’s about 2/3 full.
  3. Bake in a moderate oven for about 20 – 25 mins
  4. Enjoy hot or cold – if you want to reheat them use the oven on a low heat for about 15mins rather than the microwave which will make them soggy.
  5. Experiment with whatever’s in season or needing to be used up in the fridge – reduce that shopping bill and your carbon footprint!  😉

Photo: Mini Mountain Quiches... I had an epiphany yesterday when trying to come up with a good lunch option for a group of four year-olds and their parents when I host a play date this afternoon. Then I remembered all that mountain bread in the freezer and "Voila" - we have 2 dozen cute little quiches: half with bacon, cheese and onion, and the others a variety of vegies from the fridge. Who wants the recipe for these healthy (and hopefully crowd-pleasing) babies? Let me see those likes and I'll pop it on the website (....yay, I have a website!!!)