Bread cases - Mini quiches!


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Last week I posted some pics of the lunches I had made for the kids, it was bread cases. I then quickly came to learn that perhaps not everyone grew up on mini quiches made in a muffin tin with a slice of bread as a base...

Turns out bread cases are quite a Kiwi and Aussie thing, who would have known!

It's a shame as it's such an easy hack, makes a yummy quick meal for kids and adults alike. So if you haven't done it before definitely give it a go!

6 mini quiches with bread case bases sitting on a wooden chopping board
Yummy little individual quiches which are so easy to make!
a hand holding a mini quiche above a board of mini quiches

Tips and tricks for making bread cases

Choose a white or wholemeal bread, there are very few times when I pick a white bread over a grainy bread. Fairy bread would be one of these times, and so is when I am making bread cases! It will work with grainy bread, but something about it always seems a bit wrong, maybe it's just because I have so many memories of these as a kid

Remove the crusts you can get all fancy and use a cutter to cut perfect circles, but I find just removing the crusts sufficient. Although I do like to trim of the tips of the corners, as sometimes the corners stick up a bit and can burn

chopping board with 2 slices of bread, one has had the crusts removed and the corners trimmed
How I trim the bread to make cases

Butter the back side of the bread by this I mean butter the side of the bread that you are going to push into the muffin tin. Some people use a spray of cooking oil to grease the muffin tin instead, but a little butter on the bread makes for a tastier golden bread case!

Blind bake the bread cases don't panic, it's not like using pastry, you don't need to use any weights for this, you just need to push the bread buttered side down into the muffin tins firmly and bake for 3-5 minutes before you actually fill them with your chosen fillings

Bread pushed into muffin tins, un-coocked
the bread cases before you bake them
bread cases after baking, the edges of the bread are lightly golden
The toasted cases!

Fillings Ideas

In this recipe, I'm sharing a quick quiche type filling that uses zucchini, The filling is quite similar to my zucchini slice recipe, but you can use the bread cases many ways

eggs, zucchini, spinach, grated cheese and milk around a glass measuring jug
Some filling ideas!
  • Fancy: For a really delicious filling, I find sautéing onion and bacon with a little spinach in a frying pan, Putting this mix in the bottom of the bread cases topping with some grated parmesan cheese and then pouring on a combination of eggs whisked with cream
  • Easy: Fill with baked beans, tinned spaghetti or creamed corn and top with some grated cheese, bake until the cheese is golden
  • Familiar: Any quiche type filling you know and love
  • Bacon and Egg: Turn the bread cases into individual bacon and egg pies
  • Chicken and Leek: The filling that I use in my chicken and leek pie recipe is delicious served this way
mini quiches in a lunchbox with a granola bar and grapes, text overlay on the image for pinterest
You can totally through then in a lunch box
cooked bread cases in a white muffin tray

Bread Cases Mini Quiches

Yield: 9
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Bread cases are a quick and easy way to make bases for mini quiches you can make in a muffin tin! Fill them with anything


  • 9 slices of bread
  • 2 tablespoon butter
  • ¼ onion
  • ½ medium zucchini
  • ½ cup grated cheese
  • 3 eggs
  • ½ cup milk
  • salt and pepper


  1. Check out the tips and tricks section in this post for little bits of extra info that make these bread cases perfect
  2. Preheat the oven to 200 °C (400 F)
  3. Remove the crusts from the bread, you can cut the bread into a circle, I leave it square but I do trim the tips of the corners so that they don't burn
  4. Flatten the crustless bread by rolling it out, you could use a rolling pin, jar, wine bottle
  5. Butter one side of the bread
  6. Press the bread butter side down into a muffin tin
  7. Bake the empty cases in the oven for 3-5 minutes until they just start to toast
  8. While the bread cases are toasting, grate the onion and the zucchini I roughly mix the two together
  9. Pop even amounts of the onion and zucchini into the bottom of each bread case toasted bread cases with grated veggies and cheese
  10. Add the grated cheese
  11. Whisk the egg, milk and salt & pepper. I do this in a measuring jug as it makes it easy to pour the mix into the cases Whisked eggs and milk in a measuring jug, being poured into bread cases
  12. Pour the egg mix into the cases, do this carefully so that you don't overfill the bread cases
  13. Bake for 12-15 minutes until the quiche filling is cooked
  14. Allow them to cool for 5 minutes in the muffin tray before you remove them
  15. Cool them on a rack
  16. You can serve them warm or cool


  • If you have the time and you want these quiches to be even better, sauté the grated onion and zucchini before adding to the bread cases, It isn't essential and I skip this step often as I'm always in a rush lol! If you are sautéing the veggies a little chopped bacon is a nice addition too
  • There are lots of things you can fill the bread cases with, they don't have to be quiches, I provide some ideas in the blog post
  • You can keep these in the fridge for 2-3 days, great to throw in a lunch box

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 76mgSodium: 277mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 7g

Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing

Did you make this recipe?

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