Food Friday : Mini Crustless Quiche – Gluten Free & Slimming World friendly

Food Friday : Mini Crustless Quiche  – Gluten Free & Slimming World friendly

Hi Lovelies,

I adapted this recipe from a ‘classic’ Slimming World corned beef quiche recipe which I have to personally say is rank due to the corned beef!

I bake these in batches of about 15-20 as they are great little snack treat either cold or warm, or you can bake in an oven dish for a larger family sized portion. Mr Tramp has 2 of the breakfast versions for his breakfast at work.

They are so quick and easy to make.


300g plain cottage cheese
6 eggs
Salt+ pepper
Spices of choice
Filling of choice – For this recipe I am using….
3 rashers of bacon with rind removed and chopped up
1 yellow pepper
1 red pepper
Button mushrooms
2 tomatoes for garnish

You will need muffin / fairy cake tins or an oven dish


In a dry non stick frying pan, cook your filling ingredients until they are around 75% cooked. If you are making bite sized quiches, make sure you chop everything up accordingly by size! Leave this to cool while you complete the next steps.

Heat the oven to 200 degrees and ensure the shelf is in the middle.

In a bowl, beat the 6 eggs and season well. At this point you can add any spices you would like to use. I add chilli and garlic if I am making this for lunches but I skip it for the breakfast version.

Add the cottage cheese and mix thoroughly to ensure there are no clumps.

Once the filling is cooled and the oven is up to temperature, add the filling to the egg and cheese mixture and again mix very well. Be warned, it looks highly unappetising at this point but it does get better!

Spoon in to the individual cake tins (or large pan) and leave a small gap at the top of each serving. Make sure you get filling in each one as you spoon it in.

Thinly slice a tomato and add a slice to the top of each mini quiche

Bake for 15 -20 minutes for mini quiches or up to 45 minutes for  large quiche depending on your oven.

When baked, before they start to cool, knock them out of the tins and place them on a wire rack, upside down, to make sure the bottoms firm up and don’t go soggy. If you leave them to cool they are trickier to get out!


Shown here without the tomato garnish

You can use all your leftovers up to make the quiche so it’s great for budget lunches

Kept in an airtight container they will last a week or so but I can guarantee they are so tasty you won’t have them hanging round for long!

Give them a try and let me know how you get on and what your filling is!

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