Tuesday 13 January 2015

Mini Cherry Tomato No-Pastry Quiches

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

These mini quiches were the juiciest things I've eaten in a long time. 
And, they were so easy to make.
Like, making an omelette easy. First, the idea was to make proper mini quiches with pastry. But then as the day wore on, I realised I couldn't be bothered to make pastry from scratch and there was none stashed in the freezer. 
Don't get me wrong. Homemade pastry is the best. When you do make it (and I need to re-stock that freezer), make extra and freeze for moments of genius like, "Hey, let's bake mini quiches on a Tuesday evening".

So, what do you do when you crave said quiche (I've said quiche a lot already and I haven't even started the recipe yet!), and can't be bothered with a proper one? You bake one without pastry of course. I've seen these floating around the internet for ages but haven't got around to trying them out myself. Next time, I won't wait so long. These are juicy, cheesy muffins with little bursts of cherry tomato every now and then, and they should be made by you next.

Quiche, previously: Quiche Lorraine 

A Simple List of Ingredients:
1. Spring Onions
2. Olive Oil
3. Cherry Tomatoes
4. Salt and Pepper
5. Eggs
6. Milk
7. Cheddar Cheese

Bismillah, let's begin!

For this recipe, I used spring onions and cherry tomatoes. But as with any quiche, you can use any veg or meat even, that you want. The first thing to do is soften the veggies.

Take a bunch of Spring Onions (about 8).

Slice them up!

Next, take a handful of Cherry Tomatoes.

Begin slicing them into ..

.. quarters!

Then, take a frying pan, and heat up 2 tablespoons Olive Oil over a medium heat.

Once the oil is hot, add the chopped spring onions.

Let them soften for 2 minutes.

Then, throw in the cherry toms.

Season with Salt and Pepper, to taste.

Give everything a stir, and cook for 3 minutes until the tomatoes are warmed through but still holding their shape.

Remove from the heat and let them cool to room temperature.

Next, pre-heat the oven to Gas Mark 5 or 190C.

Now, on to the eggs! Take a large mixing bowl and crack in 5 Eggs.

Once they're all in and you've washed your hands after all their gooey mess (I can't stand working with raw eggs) ...

... pour in 180ml (3/4 cup) Milk.

Any milk will do! 

Then, a good season with Salt and Pepper, to taste.

Now, for the cheese. My favourite bit and the ingredient which will add all the deliciousness to these quiches.
Throw in 226 grams (8 ounces or 1 cup) Cheddar Cheese, grated.
And, grate your own. The pre-grated stuff is not good - in my opinion.

Now, grab a whisk or in my case, a fork (I find forks so much easier to whisk eggs with), and whisk everything together.

Then, to your egg mixture (which would make a really cheesy, fluffy omelette, don't you think?) ...

... add in your cool veggies (omg, I'm thinking about omelettes now).

One final whisk to combine, and we are done! 
How easy was that? (If you know whose catchphrase this is, we can be best friends).

To bake, take a 12-hole muffin tin.

Now, listen carefully guys.

These quiches love to stick to your lovely bakeware, so be sure to grease each hole really really really well with either vegetable oil or butter.
According to my Mother, butter is better.

Then, using a ladle or any other ladling device ...

... fill each hole up 3/4 full.

Aww! I felt so sorry for hole number 12 that didn't get filled. 

Once filled, carefully place them into the oven to bake for 30 minutes until ...

.. golden brown and set.

Let them cool for about 10 minutes before removing from the tin and enjoying with a salad for lunch, dinner or breakfast maybe? 

I hope I have inspired you all to eat eggs for dinner and give mini no-pastry quiches a try. (Btw, it took us so long to figure out what to name these!)
What do you put in your quiche? Have you tried a no-pastry mini one? Any experiences? 

Full Written Recipe:

Mini Cherry Tomato No-Pastry Quiches

Inspired by This Recipe

Prep Time: 12 minutes, approx.
Bake Time: 30 minutes
Makes: 11 mini quiches

1 bunch Spring Onions, finely chopped
2 tablespoons Olive Oil
Handful Cherry Tomatoes, quartered
Salt and Pepper, to taste
5 large Eggs
180 ml (3/4 cup) Milk
226 grams (8 ounces or 1 cup) Cheddar Cheese, grated (or to taste)
Oil or Butter, to grease tin


Heat the olive oil in a frying pan. Once hot, add the spring onions and let them soften for 2 minutes over a medium heat.

Add in the cherry tomatoes. Season, to taste, with salt and pepper. Cook for 3 minutes until they warmed through but still holding their shape.

Remove from the heat and allow to cool to room temperature.

Preheat the oven to Gas Mark 5 or 190C.

Into a large mixing bowl, crack in the eggs. Pour in the milk. Season, to taste, with salt and pepper.
Finally, add the cheese and whisk well to combine.

Take a 12-hole muffin tin, and grease each hole very well with either oil or butter.

Fill each hole ¾ full with the mixture. Use a ladle to do this.

Bake for 30 minutes or until golden brown and set.

Let them cool for about 10 minutes before removing from the tin. Serve with a simple salad, and enjoy!

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