Chilli Mini Quiches
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy little quiches are my go to when I need something impressive but don't have much time. With just 45 minutes from start to finish, they're perfect for a quick lunch or dinner, and honestly, they cost almost nothing to make. The fresh chillies give them a lovely kick while also boosting your metabolism, and the eggs provide plenty of protein to keep you satisfied. I love how versatile they are too, so feel free to swap in whatever vegetables you have hanging around your kitchen. Trust me, once you make these, you'll find yourself baking them constantly.
Ella x
Ingredients
- 8eggs
- 2red chillies(finely diced)
- 100 gcheddar cheese(grated)
- 3spring onions(chopped)
- 120 mlmilk
- 20 gbutter(softened)
- 1 tspblack pepper
- 1 tspsalt
- 15 gfresh coriander(chopped)
- 150 gcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 190 degrees Celsius. Grease a 12 hole muffin tin generously with butter, making sure each cup is well coated.
Tip: Using silicone muffin cups makes removal much easier if you prefer.
- 2
Crack the eggs into a large mixing bowl and whisk together with the milk, salt and black pepper until well combined and slightly frothy.
Tip: Whisk for about a minute to incorporate air, which helps the quiches rise beautifully.
- 3
Add the grated cheddar, diced chillies, spring onions and fresh coriander to the egg mixture and stir gently until evenly distributed.
Tip: Reserve a small handful of cheese to sprinkle on top for extra golden colour.
- 4
Carefully pour the mixture into each muffin cup, filling them about three quarters full. Distribute the halved cherry tomatoes among the cups, pressing them slightly into the mixture.
Tip: Don't overfill or the mixture will spill over during cooking.
- 5
Sprinkle the reserved cheese over the top of each quiche and place the tin in the preheated oven.
- 6
Bake for 25 to 30 minutes until the quiches are golden brown on top and a skewer inserted in the centre comes out clean.
Tip: The cooking time depends on your oven, so start checking at 25 minutes.
- 7
Remove from the oven and allow to cool in the tin for 5 minutes before gently loosening the edges with a knife and turning out onto a wire rack.
Tip: They will firm up as they cool, making them easier to handle.
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