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!
-
Mini Quiche with Quiche Crust!
-
Browse all Party Food
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Hallo Nagi, wow very creative idea to use bread as cups, thanks for sharing.
Thanks for dropping by Amallia!
these quiche cups look delicious! definitely going to try the recipe.. perfect savoury snack!
I use stale bread all the time to make mine..have done this for many years. Though you make yours look prettier by cutting the bread out in a circle shape. I just cut my crusts off (I use my crusts as well to make cheesy sticks etc) and press the bread with my hands on the bread board till nice and flattened. It doesn’t spring back at all. Then I press them into the muffin tin trays. I also don’t toast mine lightly like you do..but I don’t have any trouble with mine being soggy (I do if I use a silicone muffin tray but the metal ones get hot enough for mine to not get soggy). A difference with mine and yours though is that I use up any left overs in my fridge to make my mini quiche things..so if I have left over steamed broccoli, cauliflower, beans etc..I chop them up really small and put them into a bowl and toss them around to evenly distribute..then i fill up the cups with this mixture. I then simply crack a few eggs open and whisk in a bowl and pour this to fill the cups up and pop straight into preheated oven. I have used ham, left over roast meat of all kinds, left over chicken and fish too..any left over veges (steamed, roasted etc) and just chop them all really small and mix and spoon in and top up with egg. They are great in lunch boxes for the kids and us as well for work. Love reusing leftovers to make new dishes! thanks for sharing your version! I am looking forward to trying your way as well
I do the same! I use whatever leftovers I have to make these – it’s such a good way to clear out the fridge at the end of the week! I haven’t tried them for lunch boxes, I thought they might get soggy but I will try it now! Also I really wonder how you manage to make this with stale bread and flatten it??? Maybe it’s because I’m using ordinary supermarket sliced sandwich bread?
Love to hear how they go! 🙂