Have you ever noticed at a buffet how quickly the quiches disappear? If you haven’t check it out next time you are at a function. There is something about these light and fluffy eggy treats which titillate everyone taste buds. The beauty of a quiche is that along with your basic ingredients you can add anything you like. The one thing that spoils them is when they are encased in a thick crust of pastry. This gives those who are trying to eat healthily a bit of a dilemma. Do you get one anyway and pick off the pastry or take one for the team and vow to be extra good the next day? This recipe eliminates that completely as there is no crust, just a delicious quiche guaranteed to hit the spot. While this is a veggie recipe, dedicated carnivores can easily add some ham or bacon to the mix to get their meat fix. These quiches are quick and easy to make and everyone will love them. Why not make a batch next time friends are calling around? Or keep them to hand to satisfy those hunger pangs without hitting the cookies. Whatever the occasion, these quiches will prove super popular and you may find yourself being asked for the recipe many times over.


100g Saltine Crackers

2 Tbsp Parmesan Cheese

2 cups Fresh Broccoli

½ cup Kernel corn

¾ cup grated Cheddar cheese

6 Eggs

1 Tsp Salt

1 Tsp Ground black Pepper

1 Tbsp Parsley

½ Tsp Oregano

3 cloves of garlic chopped

½ cup chopped mushrooms

½ cup chopped carrots


  1. Mix together the cracker crumbs and the Parmesan cheese in small bowl and set aside.

  2. Add the oil to a frying pan and add the garlic, carrots, mushrooms and corn. Season and put to one side. Put the broccoli in medium sized microwave-safe bowl with 1 Tbspn of water, cover and microwave on HIGH for 2 minutes then drain it well and chop it into small pieces and add to the veg mix.

  3. . Beat the 6 eggs well with a dash of milk. Place a bit of cheese in the bottom of each tin. Add the crumb/veg mix and pour the egg mix evenly over the filled cups and sprinkle the rest of the cheese on the top.Bake for 10-15 minutes until they have puffed up and a knife inserted into the centers comes out clean. Let your quiches stand for 2 minutes then run table knife around edges to loosen them. Remove them from the tin and serve.