Mini crustless quiche with bacon & tomato

Bacon & eggs on the go!
Mini crustless quiche with bacon & tomatoPhotographer: James Moffatt. Stylist: Olivia Blackmore. From Low Carb Clean Eating by The Australian Women’s Weekly.

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.




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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