quicheThese delicious mini quiches are ideal served with salad for lunch or a light meal. They are easy to make and use bread slices instead of pastry for the cases.



1 Serve

2 Serves

Wholemeal sliced bread with crusts removed



Marmite or Vegemite

To spread

To spread

Cheese, grated

¼ cup

½ cup

Eggs, lightly beaten



Salt and pepper

To season

To season

Parsley, chives or spring onions, chopped

2 t

1 T

Canned creamed corn

¼ x 410g can

½ x 410g can

Red or green pepper, finely chopped (optional)

1 T

2 T



  1. Pre-heat the oven to 190º C.
  2. Lightly grease muffin tins with a pastry brush and oil or oil spray. If pans are non-stick oil is not necessary.
  3. Spread one side of bread with Marmite and place into oiled muffin tin with Marmite side facing up.
  4. Combine remaining ingredients and spoon into bread cases.
  5. Bake in oven 15 - 20 minutes.


Serving Suggestion: serve 2-3 quiches with salad for lunch or light meal. Refrigerate any leftover quiches and use the following day. Reheat leftover quiches until piping hot before serving.

Leftover Ingredients: freeze leftover creamed corn in portions in small plastic containers with lids.

Variation: Omit Marmite and replace creamed corn with canned tuna or salmon. For 1 serve use a 95g can and for 2 serves use a 185g can. Flavoured tuna such as tomato and basil makes a tasty filling.


Recipe from Cooking for Older People – Easy Recipes for One or Two,
Canterbury District Health Board.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre