Eggy, cheesy and delightfully adaptable to any taste preferences, quiche is one of my favourite comfort foods that can fit in to any time of day. The options for what to include in your quiche are endless, and that's exactly why it's my plan to make at least one personal-sized quiche when I inevitably compete on Chopped (whichever episode promises I won't have to deal with live shellfish or breaking down whole fish.)

I recently learned that quiche, while thought to be French in origin is actually a German concoction. The original quiche was baked on a fluffy biscuit crust and was only an egg and cream custard topped with smoked bacon. Since then it has morphed in to a beautiful tart or open faced pie that can be adapted any way you want. In case you haven't gathered by the previous 4 posts: I love food that can be adapted to tastes. I am sensible enough to get that not everyone has the same tastes, and that's ok. It's all about understanding the technique and the theory behind a dish. Once you have that down, you can go anywhere-especially with this one.

This was a popular dish in my home growing up. My mother would often pour the creamy mixture into a flaky crust and fill it with the veggies that were ready to turn in the fridge. I have adopted a similar stance on it, only I generally omit the crust these days to reduce my carbohydrate intake.

My preferred quiche usually has mushrooms and some soft, fresh mozzarella. Or some sweet grape tomatoes and chives. Other fillings: spinach and parm, ham and swiss, leftover chicken and broccoli, cheddar and sliced turkey...your options are...quite literally endless.

 Prepping quiche makes for pretty pictures.

Prepping quiche makes for pretty pictures.

For this recipe, I baked individual quiches in a tall-sided silicone muffin pan. It made 1 dozen mini quiches, perfect for an on-the-go breakfast.


  • 8 whole eggs
  • 1/4 cup cream
  • 1/4 cup water
  • 1 tsp dried thyme
  • 1/2 cup shredded sharp cheddar
  • 1/2 tsp dried chili flakes
  • 1 bunch parsley chopped
  • 1/4 cup chives, chopped
  • 1 cup grape tomatoes sliced
  • 4 slices of bacon, cooked & crumbled (optional)
  • salt & pepper to taste


  • Preheat oven to 350f, grease muffin pan with light cooking spray
  • Beat eggs until colour lightens and they get a fluffy, bubbly texture. Fold in cream, water, thyme, chili flakes, salt & pepper, cheddar, and mix thoroughly.
  • Fill silicone muffin pans half way (if you do not have silicone, I suggest using extra cooking spray)
  • Sprinkle with tomatoes, parsley, bacon, fresh ground pepper
  • Bake in oven for approximately 25 mins or until the eggs look like they are popping over the tops. They will deflate slightly once they start to cool and the steam exits.
  • I serve them warm with a nice avocado and cucumber salad. They also make great fillings for breakfast sandwiches-you can simply reheat them for around 15 seconds in your microwave and go!


*Adding water instead of all cream will make the eggs steam and be fluffier. If you want it to be dense include half a cup of cream and omit the water.

*The fat on the sides of the tin should be absolutely minimal, which is why I use silicone. The eggs need something to "grab" on to, to become light and fluffy while baking. Metal tins will probably reduce the rise and up the bake time slightly. Metal may also provide you with the opportunity to test your curse words out while trying to extract the hand quiches.

 The finished product, fresh out of the oven

The finished product, fresh out of the oven

What kind of quiche are you going to try?