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!
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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:
This looks interesting, Please send.
If I need to make some in advance can I freeze them, as I have frozen quiche before with success.
Hi Kaye! You sure can! Just like normal quiche!
These r so good!!! Everyone loved them, all you could hear was moaning as people where eating them lol.!!! Thank u!!!
That is quite a compliment! HA!!! I’m so glad everyone enjoyed them so much!!
I’m on my way to the kitchen thank you
I love this going to the kitchen now
You’re my kind of gal. I do that too! 😉 N x
Excelentes sus recetas.Felicitaciones.
Just want to say thank you for sharing this! my husband works in a bread factory and brings home llbread all the time. I’ve finally found something to make it into. I’ve made it twice already and it’s a hit ? It’s easy, quick and delicious.
I’m so glad you like this Raschelle!! How lucky you are to get all that free bread. 🙂 I’m so jealous!
I was meant to give 5 stars. I dunno what happened.
Hi, thanks so much for sharing. I only have two questions, should i beat the eggs to incorporate air before add them to the quiche? And, the filling gets solid álter oven?
Two egg cups per serving is a joke! We prefer leaving out the bread altogether and just making low-carb quiche bites.
With my appetite, I tend to agree!! 🙂 I know they look small, but they are the size of muffins – they’re made in a muffin tin! 🙂
Hi Pame! Yes, just whisk them lightly. And yes the filling cooks and gets solid in the oven. 🙂
Sounds delicious!
Thanks so much Vicki!! It really is – and I hope you love it as much as I do!
It’s a great idea!! I’ll try to do it!! Thanks for sharing it!
No worries! Hope you do give these ago – so yum and so cute! 🙂
I love quiche! And I love small bites! This is such a great idea! Thanks for sharing!
Thank you for your kind words Janette!! 🙂
Had leftover cut up chicken and gravy, used tiny cut up broccoli pieces, grated cheese, fine chopped red bell pepper, and a couple eggs…S&P, cream, a pinch of Aleppo pepper flakes, Tuscan seasoning….mixed well….used whole wheat bread.
followed bread prep part of your recipe. Made 2 dozen….we ate two apiece for dinner and the rest went into freezer and fridge…equally…tried one of each a day later warmed up….this is a brilliant idea….quick and easy!
Thank you…Thank you so very much…again and again!
Oh wow, your filling is MUCH fancier than the one I used! I am so glad you enjoyed it – and thank you for coming back to share! 🙂
can this be made ahead and refrigerated or frozen?
Hi Katrena! These freeze well, then reheat in the oven to crisp up. Refrigerating should work as well but I haven’t tried it. 🙂
I am so glad I found your site. I love good food but do not like the expense to buy and am way to busy to make too many things from scratch. Your site has so many quick and delicious ideas, and will be trying this tomorrow. (it is quite late at night at this moment.) Thank you so much. Someone sent me the link with the recipe for Cheese and Garlic Crack Bread (Pull Apart Bread) and fell in love with your recipes.
Hi Cher! Thanks so much for your message. I am so humbled that you like my site. I think we are alike. I live on a budget but I LOVE great food but I don’t have the time to make meals that take a long time and are complicated to make. That’s why I blog. To share recipes I think will help people like us! 🙂
This is a quick clever way to have quiche!!
Thanks Hazel!
Absolutely creative and looks so delicious. Love the idea of using bread for the quiches
Thanks Chichi! Now I just need an idea for something to make with all the leftover crusts!!
Nagi, what I do with left over bread crust is cut them into cubes. Then mix some olive oil, garlic powder and
crushed parsley flakes into a frying pan. Heat slowly when warm add bread cubes and good until toasted.
I then put them into freezer bags and then into the freezer.
When I need croutons, I have them right in by freezer. Thaw them out crisp them up again and top salads.
What a wonderful tip Pat, thank you!!
These look great, to take to work for lunch for example. And with the rest of the loaf, I imagine mini-croques, and croutons for the leftover pieces. Pinning!
Yes – lots and LOTS of croutons! Actually you got it, I’m thinking of what on earth to do with all these leftover crusts!!
Those cups are so lovely and beautifully shaped. And beautiful photos as always.
Thanks Elaine! Nice of you to say the shape is nice even though I admitted it was a bugger up! 🙂
I want some of these! I adore quiche! I also went and had a good laugh at the mallet to bread adventure. Must have been a teensy bit therapeutic though? Thought of maybe a thin layer of butter holding the egg back from absorbing into the bread. I know they use this technique for cucumber sandwiches to stop the cucumber juice from getting the bread soggy!
VERY therapeutic!! The butter tip is clever! I will give it a go next time and then update the recipe! 🙂
Buttering the bread was the first thing I thought of when I read your trials and tribulations. 😉
Thanks for the recipe – we’ll be trying them soon.
Sheila
Thanks Sheila! I keep meaning to make this again and try it with buttered bread. I am sure it will work. The only concern I have is whether the shell is crispy enough without the initial albeit short baking time 🙂
Hi Nagi, your quiche toast cups are so cute. They look like little flowers.
Thanks Carrie! Didn’t mean for them to but I kinda like the flower shape!