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No-pastry mini mushroom quiches recipe

Light mini quiches without the pastry, served with a crunchy green salad.

Prep: 20 mins
Cook: 15 mins
Serves 4

Nutritional information

Per serving:

  • 413kJ/99kcal
  • 6.0g protein
  • 3.0g carbohydrate, of which 2.7g sugars
  • 6.7g fat, of which 1.4g saturates
  • 1.7g fibre
  • 0.2g salt
Mini quiche, without pastry, served with a side salad



  • 1 teaspoon lower-fat spread to grease tin
  • 1 tablespoon 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

  • quarter of an iceberg lettuce, shredded
  • half a green pepper, diced
  • 1 celery stick, sliced
  • quarter of a cucumber, chopped
  • a few stems of fresh chives, chopped


  1. 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.

  2. 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.

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

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

  5. 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.