Mini capsicum quiches

Mini capsicum quiches



  • olive oil spray
  • 6 slices toast bread
  • 2 eggs, lightly beaten
  • 60ml (1/4 cup) milk
  • 1/3 cup finely chopped red and green capsicum
  • 1/4 red onion, finely chopped
  • 1/4 cup reduced-fat shredded cheese


Preheat oven to 190°C conventional (170°C fan-forced). Lightly grease a mini-muffin tray with the olive oil spray. Use the rolling pin to roll out each slice of bread until thin.

Using a small heart-shaped cookie cutter, cut 2 hearts from each slice of bread. Spray both sides of the bread with the olive oil spray. Place a heart into each mini-muffin cup.

Whisk the eggs and milk together. Divide the capsicum and onion evenly between the 12 shapes. Carefully pour in the egg mixture and top each quiche with a sprinkle of shredded cheese.

Bake for 20 minutes or until set.

Find more egg recipes

Serving Suggestions


  • Other topping ideas are finely diced ham and onion, olives, rocket and tomato and goats cheese.
  • These quiches will keep in an airtight container in the fridge for at least 3 days.
  • These are not suitable to freeze.
  • You should keep these cool in the lunch box with an ice pack or frozen drink bottle.
  • If you can’t be bothered cutting out shapes just cut the bread into squares. They will work just as well.
  • This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.

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