Mini Veggie Quiches


  • 4 eggs
  • 1 1/2 cups milk
  • 3 tbsp melted butter
  • 1/2 cup self-raising flour
  • 1 onion
  • 1 1/2 cups grated cheese
  • 2 cups baby spinach
  • 1/4 cup sundried tomatoes
  • 1/2 cup mixed vegetables of your choice (frozen is also fine!)


  • Prep Ingredients: Finely chop the small onion and chop the sundried tomatoes.
  • Preheat oven 180°C.
  • In a medium sized bowl whisk together the eggs, milk, butter and self-raising flour.
  • Fold in the onion, cheese, spinach, sundried tomato and your choice of veggies.
  • Lightly grease a 12 cup muffin tin with some butter and pour in the mixture.
  • Bake for 30-40 mins or until cooked through.
  • Can be served either hot or cold.

Fillings are very versatile and interchangeable so use what works for you, adding some steamed sweet potato and pumpkin are also great alternatives!

Filling Suggestions:

  • Spinach, sundried tomato, feta
  • Pumpkin, sweet potato, feta and rosemary
  • Tomato, carrot, broccoli
  • Peas and corn
  • Bacon and spinach


Gluten-free alternative: Use gluten-free self-raising flour

Lactose-free alternative: You will only need to replace the milk with a lactose-free alternative. All other ingredients are already low in lactose.