These little quiches are a favourite for breakfast but they are also good for a snack.

Gluten and nut free

Makes about 14-15 quiches depending on size


  • 8 free range eggs
  • 8-10 short cut bacon rashers, finely diced
  • ¾ Cup grated cheese
  • 2 Tbsp. cream
  • 2 Tbsp. gluten free plain flour
  • Pinch pepper



  • Preheat oven to 180°C.
  • Line a muffin tray with muffin cases or cut squares from baking paper and push them into the greased muffin holes.
  • Heat a small frying pan on high heat. Add a small bit of oil and toss in the bacon pieces. Cook until slightly crisp.
  • Turn the heat off and allow to cool while you do the next steps.
  • Gently mix 3 of the eggs, cream and flour.
  • Add one egg at a time, gently mixing between each one. Don’t whisk too much as we don’t want too much air in the quiches.
  • Stir in the cooked bacon, cheese and pepper.
  • Pour into muffin holes, about ¾ full.
  • Cook in the oven for 15-20 minutes or until golden on top and cooked through the middle.


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