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No-pastry mini mushroom quiches recipe

No-pastry mini quiches with a green salad

Prep time
20 mins

Cooking time
15 mins

Medium effort


  • 1 tsp lower-fat spread to grease tin
  • 1 tbsp vegetable oil
  • 100g button mushrooms, cut into quarters
  • 1 small onion, finely chopped
  • 2 eggs, beaten
  • 50ml semi-skimmed milk
  • Large pinch of black pepper
  • Large pinch of nutmeg
  • 10g reduced-fat cheddar, finely grated

  • To serve:
  • ¼ iceberg lettuce, shredded
  • ½ green pepper, diced
  • 1 celery stick, sliced
  • ¼ cucumber, chopped
  • A few stems of fresh chives, chopped
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

6.0g protein
3.0g carbohydrate, of which 2.7g sugars
6.7g fat, of which 1.4g saturates
1.7g fibre
0.08g sodium, equivalent to 0.2g salt


Grease the bottom and sides of 4 holes of a muffin tray. Cut 4 circles of baking paper and place in the bottom of each hole.


Heat the oil in a small frying pan, add the onions and cook for a couple of minutes until softened, then add the mushrooms and cook for a further few minutes. Transfer to the muffin tray.

Experiment with different vegetables – using 160g of thawed frozen vegetables instead of the mushrooms and onion saves time as there's no need to pre-cook them.


Mix the eggs with the milk, black pepper and nutmeg. Pour into the muffin tray and sprinkle on the cheese.


Bake in a preheated oven (180C/160C fan/gas mark 4) for 15 minutes until risen and brown.


Leave in the tin to cool for 10 minutes. Remove by running a knife around the edge of the tin and then serve with the green salad.

Try them hot with some grilled tomatoes and toast for a delicious weekend brunch. These are also a good packed lunch option – just add some crusty bread.