Donna Hay: Basics To Brilliance Kids

These egg-filled baby quiches are the perfect meal for kids.


  • 12 slices wholemeal bread, crusts cut off

  • 40g butter, softened

  • 6 eggs (let’s get cracking!)

  • 1 cup (250ml) milk

  • sea salt and cracked black pepper, to taste

  • 2/3 cup (50g) finely grated parmesan

  • 6 teaspoons of basil pesto

  • 6 halved cherry tomatoes


  • 1.

    Preheat oven to 160°C (325°F).

  • 2.

    Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.

  • 3.

    Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases. Divde the cherry tomatoes between the quich cups. Sprinkle with the rest of the parmesan.

  • 4.

    Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. Once baked, top each quiche with 1 teaspoon of basil pesto.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 190kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 16g
  • Sugar 3g
  • Sodium 299mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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