Mini quiches without the pastry

Mairlyn Smith shows us how to cook and dice mini quiches for the whole family!





  • Check to see the rack is in the middle of your oven. Preheat to 350°F/180°C.
  • Cut 6 pieces of parchment paper to 6×6-inchs. Place under cold running water then squish out any extra water. Line a 6 cup muffin pan with the wet parchment paper. Set aside.
  • Cook the diced back bacon over medium heat for about 3 minutes or until slightly browned. Remove from heat.
  • In a medium bowl: using a hand held immersion blender beat the eggs, ricotta and cheddar or feta together. Add red pepper flakes. Stir in cooked back bacon. Using a measuring cup pour in 1/3 cup of batter into each of the 6 muffin cups. Use all batter. Sprinkle with sliced green onion.
  • Bake for 25-30 minutes. Cool slightly and serve.


Calories 165
Protein 13.1 g
Carbohydrates 2.1 g
Fat 5.4 g
Fibre 0.1 g
Sodium 344 mg

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