Bread Cases Mini Quiches
Bread cases are a quick and easy way to make bases for mini quiches you can make in a muffin tin! Fill them with anything
Servings: 9
Calories: 164kcal
Ingredients
- 9 slices of bread
- 2 tablespoon butter
- ¼ onion
- ½ medium zucchini
- ½ cup grated cheese
- 3 eggs
- ½ cup milk
- salt and pepper
Filling Ideas
- Grated vegetables: zucchini, carrot, pumpkin, sweet potato
- Diced vegetables: capsicum, mushrooms, onion
- Meats: bacon, ham, shredded chicken, salami
- Canned or frozen goods: corn kernels, peas, baked beans, tinned spaghetti, creamed corn
- cheese
Instructions
- Preheat the oven to 200 °C (400 F)
- Remove the crusts from the bread, you can cut the bread into a circle, I leave it square but I do trim the tips of the corners so that they don't burn
- Flatten the crustless bread by rolling it out, you could use a rolling pin, jar, wine bottle
- Butter one side of the bread
- Press the bread butter side down into a muffin tin
- Bake the empty cases in the oven for 3-5 minutes until they just start to toast
- While the bread cases are toasting, prepare your fillings; I used grated onion and zucchini.
- Pop even amounts of the fillings into the bottom of each bread case
- Add the grated cheese
- Whisk the egg, milk and salt & pepper. I do this in a measuring jug as it makes it easy to pour the mix into the cases
- Pour the egg mix into the cases, do this carefully so that you don't overfill the bread cases
- Bake for 12-15 minutes until the quiche filling is cooked
- Allow them to cool for 5 minutes in the muffin tray before you remove them
- Enjoy warm or Cool them on a rack
- Be sure to mix and match and try other filling ideas
Video
Notes
- Choose a white or wholemeal bread, there are very few times when I pick a white bread over a grainy bread. Fairy bread would be one of these times, and so is when I am making bread cases! It will work with grainy bread, but something about it always seems a bit wrong, maybe it's just because I have so many memories of these as a kid. You can also use a tortilla. Gluten-free bread works fine.
- Remove the crusts you can get all fancy and use a cutter to cut perfect circles, but I find just removing the crusts sufficient. Although I do like to trim of the tips of the corners, as sometimes the corners stick up a bit and can burn
- Butter the back side of the bread by this I mean butter the side of the bread that you are going to push into the muffin tin. Some people use a spray of cooking oil to grease the muffin tin instead, but a little butter on the bread makes for a tastier golden bread case!
- Blind bake the bread cases don't panic, it's not like using pastry, you don't need to use any weights for this, you just need to push the bread buttered side down into the muffin tins firmly and bake for 3-5 minutes before you actually fill them with your chosen fillings
- Butter: This can be substituted for margarine or a little oil to grease the muffin tin.
- Milk: The milk can be left out, you can just whisk eggs without the milk or use a little water.
- Eggs: Only needed if you are making a quiche, fillings such as baked beans won't need eggs.
Nutrition
Serving: 1g | Calories: 164kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 277mg | Fiber: 1g | Sugar: 2g