I may or may not be drooling while I am writing this. . .

This is the easiest, yummiest crustless quiche you can make. I made it and cooked them in muffin pans for the cutest addition to my birthday breakfast with friends. I can’t remember where I found it, but it has been in my file of favourites for a while and it is a great way to sneak in those extra veggies.


  • 15ml (1 T) olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 125g (1/2 packet) bacon, diced
  • 200g spinach, chopped
  • 200g baby marrows, grated (or chopped)
  • 200g ricotta cheese, crumbled
  • 200g Cheddar cheese, grated
  • 60ml (1/4 c) finely chopped fresh parsley
  • Salt and black pepper
  • Your favourite spices (we always add a secret spice)
  • 6 eggs
  • 250ml (1 c) self-raising flour, sifted

You can change it according to your personal preference. I always add extra cheddar, ricotta, bacon and spinach. I also sometimes use less onion and garlic (especially when I double the recipe).


  1. Preheat the oven to 180 C.
  2. Grease a 20cm square cake tin, glass pie dish or muffin tray.
  3. Heat the oil and stir-fry the onions, garlic and bacon until golden.
  4. Mix the onion and bacon mixture, spinach, baby marrows, ricotta cheese, Cheddar cheese and parsley.
  5. Season with salt and pepper (and your secret spices)
  6. Whisk the eggs and add to the vegetable mixture.
  7. Mix in the flour and turn the mixture into the prepared tin/s.
  8. Bake for 35-40 minutes or until golden and done (or +-20 minutes for a muffin tray).
  9. Cool completely.
  10. If baking a large quiche, cut it into squares. You can freeze the leftovers.

What is your favourite Quiche ingredient? Tell us in the comments below.

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