Saturday, August 05, 2017

Recipe: Savoury Quiche Muffins

I've never been a fan of savoury muffins. I've always liked the idea of them, and consequently tried a few different recipes, but have never been able to find an enjoyable one. They all seem to lack flavour, and filling, and be a bland dry little muffin that is a very dull thing to eat. So, I decided to make up my own.

These muffins are really a relative of the quiche, being inspired by the Bottomless Quiche Recipe that my Mum has been making for as long as I can remember.
These muffins have a good dose of feta in them because I think it adds the loveliest flavour. They're also light on the flour and heavy on the veggies. You can change the ingredients to suit whatever you have on hand - just remember that they need a good amount of flavour, provided by cheese, herbs and plenty of veg. The first time I made them I added some finely chopped spinach and also added a little cherry tomato, sliced in half, to the top of each before baking.

These are quick to whip up, very easy to devour and make excellent packed lunches.

I hope you enjoy them!
Do let me know if you try them and what you thought.

Savoury Quiche Muffins
1 cup self-raising spelt flour
5 eggs

1 small onion, finely diced
5 mushrooms, chopped into small pieces
1 zucchini, grated
1 carrot, grated
1 cup corn
115g Feta, cubed
1/4 cup tasty cheddar cheese, grated
1/4 cup freshly chopped parsley


1. Preheat the oven to 180'C and butter a muffin tin + 3 addition holes (this recipe makes 15)

2. Put the flour and eggs into a bowl and whisk together. Set the batter to the side and as you dice, chop or grate each ingredient, add it to the bowl and fold it through. It's much easier to get everything evenly distributed if you fold it in one at a time.

3. When all the ingredients are incorporated, spoon the batter into the prepared muffin holes and bake for 25 minutes or until they have come away from the sides and are golden - they should feel springy under your finger in the centre.

4. Leave the muffins in the tin to cool for ten minutes before using a spatula or knife to carefully remove them from the tin. Allow them to cool for a few more minutes so that their bottoms "set" before serving.

Subscribe to receive posts via email and never miss out again


  1. I love recipes and these are perfect for school tomorrow. I have all of the ingredients so will try and get them done this afternoon. I'll let you know if it do.
    Thanks for sharing.

    1. I hope you enjoy them Kylie! The first time I made them was for a packed lunch and they were very good :-)

  2. They sound delicious, Sarah. I'll have to try your recipe. We're trying to add more vegies into the kids diet these will certainly help. Recently I had some vegies that were a few days old. I threw them in the food processor and made a pasta sauce. Served with fresh homemade pasta. The kids couldn't get enough. Have a beautiful day, Julia xx

    1. You can definitely get lots of veggies into these! Pasta sauces are a good way of hiding things too. I remember there were hardly any veggies I liked as a kid, but now I love a big bowl of veggie stir fry :-)

    2. Squeeze Cuddles8 August 2017 at 07:15

      You can :o) Our boys enjoyed eating them at school yesterday. Our daughter didn't want any; our fussiest eater. Our eldest son had 2 for afternoon snack. I love stir fried vegies too!

    3. Squeeze Cuddles8 August 2017 at 07:36

      I like the small amount of flour and loads of vegies in the recipe

    4. Thanks Julia! So happy you enjoyed them :-)

  3. This looks so good! Can we replace the zucchini with something else?

    1. I don't see why not, just remember that zucchini does add moisture to the mixture :-)

  4. Perfect for packed lunches Sarah...thanks for sharing.


Hello! Please don't be shy - leave a comment, answer a question or tell your own story! I love the conversation and community - it's what blogging is all about x

You don't need an account to comment, simply use the Anonymous option or Name/URL

© Say Little Hen
Maira Gall