Individual Breakfast Quiches

Individual Breakfast Quiches

Posted 2015-07-07 by Kate Matefollow
These muffin-sized quiches are perfect for breakfast, or even a light lunch.

Breakfast Quiche with Barbecue Sauce

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: Makes 6

3 whole eggs
1/2 a cup of grated tasty cheese
5 grape tomatoes
1 portion of frozen spinach (makes about 3 tablespoons of chopped spinach)
2 pieces of rasher bacon
6 sheets of filo pastry
1-2 tablespoons of butter
Pepper to taste
1 tablespoon of rice bran oil

Optional garnish
6 small basil leaves
Barbecue sauce in a squeeze bottle

  • Preheat oven to 150°C fan-forced (170°C conventional)

  • Filling
  • Crack eggs into a medium-sized bowl and whisk the eggs until all combined.
  • Wash tomatoes and cut into quarters, then add them to the egg mixture.
  • Cut bacon into small chunks.
  • Heat a fry pan on high heat with a tablespoon of rice bran oil.
  • When the oil is hot, turn the heat down to low and add in the bacon, stirring to coat in the oil so it does not stick to the pan.
  • Cook until bacon has browned and is slightly crispy.

  • Cook bacon until it has browned and is slightly crispy

  • Turn off the heat and place bacon on some paper towels to drain the excess oil, and allow to cool.
  • In a small saucepan, add some water and bring to the boil.
  • Add the spinach portion to the water and cook until the spinach separates. (About 1-2 minutes)
  • Drain the water from the spinach through a fine sieve, and spoon out spinach into a small bowl.
  • Allow spinach to cool for about one minute and add into the egg mix with the bacon and half of the cheese.
  • Add pepper to taste. Quiches don't require any salt, as the bacon will add the saltiness.
  • Whisk to combine all the ingredients, and set aside to fill the pastry when prepared.

  • Pastry Cases
  • To make the pastry cases for the quiches, start by adding the butter to a small, microwave-safe bowl and melting in the microwave for about ten to twenty seconds, until all melted.
  • Take out a sheet if filo pastry and cut into four pieces.
  • With the first piece, brush a little melted butter onto the sheet of pastry using a pastry brush.
  • Place a second piece of pastry on top, and brush again with butter.
  • Continue this process for all four pieces of the sheet of filo pastry.

  • Brush pastry with butter and stack the four pieces on top

  • Using scissors and baking paper, cut a sheet of baking paper into quarters.
  • Scrunch up each piece of paper and then flatten it out. This helps the baking paper stay in the muffin tin.
  • Place each sheet of baking paper into the holes of a twelve-hole muffin tin.
  • Cut more baking paper sheets for the remaining two filo pastries.
  • Place the filo pastry into the muffin tin and slowly press it in the centre to form a cup to hold the filling in.

  • Filo pastry fits in the muffin tin like this

  • Repeat the steps to make the other five pastry cases, and place them into the muffin tin.
  • Pour mixture evenly into each pastry case, and sprinkle the remaining cheese on top.

  • Pour the mixture evenly into the pastry cases


  • Place the muffin tin into the oven for 30 minutes.
  • Remove muffin tin from the oven and insert a skewer into the centre to make sure quiches are cooked.
  • Skewer should come out clean.

  • Four quiches just out of the oven

  • To garnish, remove quiches one at a time from the muffin tin, slowly peeling off the baking paper.
  • Place one quiche onto each serving plate and drizzle some barbecue sauce around the plate. Place a fresh basil leaf on top of each quiche.
  • Best served immediately.

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