Serves: 1 large quiche or 12 mini muffins


200 g cheese
1 onion
250 g bacon chopped roughly
20 g butter or Olive oil
100g flour
4 eggs
500g milk (You could use half cream and half milk)


  • Pre-heat oven to 180 °C
  • Grease a pie dish or muffin pans.
  • Place cheese into the TM bowl and grate for 10 sec/ speed 8. (If using hard cheese, Parmesan, only use and grate 100g at a time for 15 sec/ speed 8.)
  • Set aside.
  • Place onion and bacon into TM bowl and chop 5 sec /speed 5.
  • Add olive oil and sauté for 3min /100°C.
  • Add reserved cheeses, milk, flour, and eggs into TM bowl and mix for 10sec / speed 5.
  • Pour into pan or muffin pans.
  • Bake the large pan for 30 -35 min until set and golden. Let it rest for 10 before slicing. The “muffins” bake for15 -20 min until set and golden. Let rest for 5 min before taking out pans.

Cook’s notes

  • The milk can be changed to half milk, half cream for a richer creamier quiche
  • To make the “muffins” the same size you can use a ice cream scoop to fill the pans
  • Variation:Change the bacon as below and add a few alternatives to make a brand new quiche:
    • Use the bacon and add some chopped spinach to the sauté of the onions add Feta cheese (optional)
    • Ham
    • Asparagus
    • Chorizo
    • Cheese and onion
    • Chicken and corn kernels
    • Oven roasted butternut and feta. Add a little garlic
    • The variations are endless and easily substituted

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