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Quiche recipes

A quiche is an open-faced savoury tart with an egg custard filling and a shortcrust base. Usually a variety of vegetables and cooked meat/fish are added to the eggs and topped with grated cheese.

1. Microwave quiche recipes

Use ready-prepared and rolled out frozen shortcrust pastry. Defrost and cut out a 23 cm (9 inch) circle and line a pie dish. Brush pastry with a mixture of Worcestershire sauce and egg yolk to brown. Microwave on full power for 2 minutes, then cool.


1.1 Basic quiche
15 ml (1 tablespoon) butter or oil
1 onion, chopped
5 ml (1 teaspoon) mixed herbs
4 eggs, beaten
120 g (4 oz) Cheddar cheese, grated
250 ml (1 cup) milk
dash Tabasco sauce
salt and black pepper to taste


Microwave butter for 30 seconds.
Add onion, toss to coat and microwave 2 minutes. Add herbs and stir.
Sprinkle 3/4 of the cheese over the bottom of the pastry and top with onion mixture.
Combine eggs, milk and seasonings and mix well.
Pour over onion and cheese and microwave on Medium for 11-13 minutes.
Sprinkle with remaining cheese 1 minute before the end of cooking.
Stand for 5-10 minutes before serving.
Filling must be set and firm.


1.2 Mozzarella quiche
Substitute mozzarella cheese and basil for the Cheddar and mixed herbs. Before the last minute of cooking, arrange sliced tomatoes on top and then the remaining cheese.

1.3 Bacon/ham/tuna quiche
Sprinkle 100 g (3.5 oz) of cooked, chopped bacon/ham/tuna over the onion mixture.

1.4 Spinach and sausage quiche
Mix 125 ml (1/2 cup) cooked, drained, chopped spinach with the onion mixture.
Stir in a dash of nutmeg.
Add 300 g (10.5 oz) cooked, crumbled sausage.

1.5 Mushroom and ham quiche
Add 150 g (5 oz) cooked, chopped ham; 4 spring onions, chopped; 1 pkt cream of mushroom soup; use only 2 eggs.
Sprinkle ham and spring onions over the onion mixture.
Mix mushroom soup powder with eggs and milk and pour over.
Sprinkle remaining cheese on top.

1.6 Asparagus quiche
Add 1 can salad cut asparagus, drained and liquid reserved; 1 pkt white onion soup; paprika.
Arrange asparagus pieces over the onion mixture.
Make up reserved liquid to 375 ml (1 1/2 cups) with milk.
Add soup powder and microwave until thickened, stirring every minute.
Allow to cool and then add eggs.
Pour over the asparagus and bake.
After adding the reserved cheese, top with paprika.

2. Crustless quiche recipes

Can be baked in oven or microwave

2.1 Crustless savoury quiche

1/2 loaf white bread
500 ml (2 cups) milk
30 ml (2 tablespoons) butter/ margarine
125 g (4.5 oz) cooked bacon, chopped
200 g (7 oz) Cheddar cheese, grated
1 onion, finely chopped
1 tin of 375 g (13 oz) vienna sausages
4 eggs, beaten
salt and pepper to taste
50 ml (3 tablespoons) chopped parsley

Remove crusts from bread and break into pieces.
Add milk and butter. Cook until it resembles porridge. Cool.
Stir in bacon, cheese and onion.
Cut sausages into slices and add to the mixture.
Add eggs, parsley and seasoning. Mix well.
Pour into 2 pie-dishes and bake at 180°C (350°F) for 30-35 minutes, or until set.
Alternatively, microwave one at a time at 60% power for 12-14 minutes.

2.2 Crustless tuna quiche

30 ml (2 tablespoons) oil
3 eggs, beaten
250 ml (1 cup) milk
250 ml flour
10 ml (2 teaspoons) baking powder
30 ml (2 tablespoons) chopped parsley
pinch dry mustard
salt and pepper to taste
2 onions, chopped
250 ml Cheddar cheese, grated.
2x170 g (6 oz) cans tuna, drained

Mix oil, eggs and milk.
Gradually fold in flour, baking powder, parsley and seasoning.
Add the rest of the ingredients and mix well.
Pour the mixture into a large tart dish and bake at 180°C (350°F)
for 40 minutes or until set.
Alternatively, microwave at 60% power for 20 minutes.

2.3 Crustless beef and spinach quiche

500 g (1 lb) beef mince (ground beef)
300 g (1/2 lb) cooked, chopped spinach
1 large onion, chopped
125 ml (1/2 cup) Cheddar cheese, grated
4 eggs, beaten
200 ml (3/4 cup) milk
225 ml (1 cup) self-raising flour
salt and black pepper to taste

Microwave onion and mince until well done.
Stir in spinach and seasonings.
Mix eggs, flour and milk. Combine with meat mixture.
Spread evenly over the bottom of a large tart dish.
Sprinkle cheese on top.
Bake at 180°C (350°F)for 30-40 minutes until set.
Alternatively, microwave at 60% power for 15-20 minutes.

2.4 Crustless sweetcorn quiche

1 410 g (14.6 oz) can of Viennas
1 410 g can sweetcorn (kernal corn)
1 onion, chopped
1 small green pepper, chopped
125 ml (1/2 cup) cheddar cheese, grated
2 extra large eggs, beaten
salt and cayenne pepper
180 ml (3/4 cup) selfraising flour
a little milk

Cut Viennas into thirds and arrange on the bottom of a deep, round, 23 cm (9 inch) dish.
Mix eggs, sweetcorn, onion, green pepper and seasoning.
Sift the flour and mix in, adding a little milk if mixture is too thick.
Pour on top of the Viennas.
Sprinkle over the cheese and a little more of the cayenne pepper.
Bake at 180°C (350°F) for 20-25 minutes or until set.
Or microwave at 60% power for 10-15 minutes.

3. Baked upside-down quiche

250 ml (1 cup) processed meat/fish of your choice, chopped
250 ml vegetables, chopped
1 onion, chopped
125 ml (1/2 cup) Cheddar cheese, grated

Spray a large baking dish with olive oil.
Put a layer of onion on the bottom of the dish.
Add another layer of vegetables and meat/fish.
Sprinkle cheese on top.
Pour batter over and bake at 200°C (375°F) for 40 minutes

For batter, beat together:
500 ml (2 cups) milk
4 eggs, beaten
120 g (4 oz) flour, sifted
10 ml (2 teaspoons) baking powder
5 ml (1 teaspoon) mixed herbs
salt and pepper to taste

Put a plate over the dish and invert. Carefully remove the dish.


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Posted in: Recipes by on May 6, 2011 @ 5:43 am

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