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Quiche Toast Cups

20 mins Cook
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Copy of NomNom Recipes 1 57

These delightful Quiche Toast Cups are crafted from slices of sandwich bread, generously filled with a quiche blend containing eggs, bacon, onions, and cheese. Who can possibly resist these charming bite-sized treats?

Toast Cups Quiche Toast Cups

Quiche Toast Cups

I have a fondness for quiche, but I rarely have pre-made pastry on hand, and I’m even less inclined to attempt making it from scratch. Hence, I’ve devised my own method for creating mini quiches using toast cups crafted from sandwich bread. I must confess that I didn’t do a stellar job pressing the bread into the muffin tin, evident from the somewhat irregular shape of my toast cups. I was tempted to christen them “Mini Quiche Flower Cups” and make you believe it was an intentional design (“Perfect for your little girls’ next birthday party!”). However, I decided it was best to be honest about my less-than-perfect execution. Interestingly, it didn’t impact the flavor at all; in fact, it resulted in more crispy ridges on the Quiche Toast Cups.

Now, here’s a critical tip when creating these charming cheesy bites: before pouring in the egg mixture, it’s an absolute must to briefly bake the toast cups in the oven. If you skip this step, the egg mixture will simply seep into the bread, leaving you with soggy cups rather than the delightful toast cups brimming with cheesy quiche filling. I can say this from personal experience.

In an attempt to solve this issue, I experimented with using stale bread, thinking it wouldn’t absorb as much of the egg mixture. That was a complete failure. Firstly, the bread was so dry that I couldn’t flatten it; it stubbornly reverted to its original thickness. In my frustration, I even resorted to beating the bread with a meat mallet, but to no avail—it simply disintegrated, showering my kitchen with crumbs.

Secondly, trying to shape stale bread into the muffin tin proved impossible. Because it was stale, it lacked flexibility. As I coaxed it into the tin, it crumbled, leaving a trail of breadcrumbs in its wake. A true story indeed. It was as if a breadcrumb bomb had exploded in my kitchen.

Ultimately, I had to make a trip to the supermarket just to acquire a fresh loaf of bread so as not to waste the filling I had already prepared. That’s when everything fell into place for the Quiche Toast Cups. I tested the quick baking method to dry out the toast cups, and it worked like a charm. I couldn’t have been happier.

But enough about my kitchen mishaps! Here’s the recipe for you. These Quiche Toast Cups make for a delightful treat to serve at your next brunch gathering!

Quiche Toast Cups

Quiche Toast Cups

These delightful Quiche Toast Cups are crafted from slices of sandwich bread, generously filled with a quiche blend containing eggs, bacon, onions, and cheese. Who can possibly resist these charming bite-sized treats?
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 rasher of bacon , rind removed, diced (50g / 1.5 oz)

  • 1/4 onion , finely diced (brown, white or yellow)

  • 1 tsp oil

  • 6 slices white sandwich bread (fresh)

  • 2 regular size eggs (or 3 small)

  • 2/3 cup milk

  • 1/3 cup cheese , grated (tasty, gruyere, cheddar - any good melting cheese)

  • 2 tsp parsley , finely chopped

  • Salt and pepper

  • Oil spray


Begin by preheating the oven to 180°C/350°F.
In a small pan, heat 1 teaspoon of oil over high heat. Add the onion and bacon, and sauté until the bacon becomes crispy, which should take around 2 minutes. Remove it from the heat and set it aside, leaving it in the pan.
Now, you'll need to prepare the bread. You can either cut it into rounds or simply remove the crusts. To create rounds that fit perfectly into the muffin tin, you can use an emptied and cleaned 800g/28oz tomato can as a guide.
Flatten the bread rounds using a rolling pin.
Lightly coat 6 muffin tin holes with oil spray, then carefully press the flattened bread into each muffin tin.
Place the muffin tin in the oven for 3 minutes. Afterward, remove it from the oven and set it aside. The toast cups should not become brown; they should just become slightly dry, resembling "toast."
In a separate bowl, whisk together the eggs, milk, parsley, and a pinch of salt and pepper.
Divide the sautéed bacon and onion mixture evenly among the 6 toast cups, followed by the cheese.
Pour approximately 2 1/2 tablespoons of the egg mixture into each cup, and promptly return the muffin tin to the oven. It's essential to work swiftly between pouring the egg mixture and placing the muffin tin in the oven to prevent the egg from seeping into the bread.
Bake for 12 to 15 minutes, or until the top takes on a light golden hue, and the filling sets.
Remove the muffin tin from the oven and allow it to rest for 5 minutes before serving. While resting, the filling may deflate a bit despite puffing up during baking.
If desired, garnish with extra parsley before serving these delightful treats while still warm.


Stale bread is not suitable for this recipe because it cannot be flattened, and when you attempt to shape it into the muffin tray, it crumbles. Take my word for it—I've experimented with it. The reason for briefly placing the toast cups in the oven is to slightly dehydrate the bread, preventing it from absorbing the egg mixture. The bread shouldn't acquire a brown hue, so it's perfectly fine if the oven hasn't quite reached 180°C/300°F when you place the toast cups inside. The provided Nutrition Facts are based on a serving size for three people, with each person receiving two Quiche Toast Cups. Nutritional Information for Quiche Toast Cups
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