Herby Bacon Quiche Cups

Herby Bacon Quiche Cups

0 from 0 votes
Recipe by NZEggs Course: LunchCuisine: Quiche and FrittataDifficulty: Medium


Prep time


Cooking time


Total time




  • 5 eggs

  • 2 cups plain flour

  • 2 tsp baking powder

  • 2 tbsp margarine or butter

  • 1 tsp mixed herbs

  • 0.75 cup milk

  • 0.25 Additional ¼ cup milk

  • 1 onion chopped

  • 4 mushrooms chopped

  • 2 rashers bacon chopped

  • 1 tbsp chopped parsley or chives

  • 0.33 cup tomato sauce

  • Salt and pepper


  • In a non stick pan cook onion, bacon and mushrooms until the bacon is starting to colour and the onions are soft. Set aside.
  • While vegetables and bacon are cooking, prepare crust.
  • In a processer place flour, salt, herbs and margarine or butter and pulse to combine.
  • Add ¾ cup of milk and pulse until dough comes together.
  • Roll dough on floured board until only a couple of centimetres thick and cut into 12 circles to line muffin pan cups.
  • use a 425g tuna tin as a cutter.
  • Whisk together eggs, ¼ cup milk, parsley, salt and pepper.
  • Pour into pan with cooked bacon and cook for 1-2 minutes until eggs are just starting to set – this makes it easier to spoon the bacon and egg filling into the cups.
  • Place a dollop of tomato sauce into the bottom of each cup and top with a spoonful of the filling. When all the cups are filled bake for 15 minutes or until cups are golden and filling is set.
  • Serve hot or cold.

Share this recipe

Scroll to Top