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Recipe Instructions

Preheat oven to 180°C. Grease 6 holes of a 1/3-cup (80ml) muffin pan. Place 1 slice of bread on a clean work surface. Arrange another slice of bread on top at a 45-degree angle. Use a rolling pin to roll out bread slices until 5mm thick. Repeat with remaining bread slices. Line the prepared holes with bread, pressing down firmly. Spray with olive oil spray. Bake for 15 mins or until just golden.

Combine zucchini, cheddar, bacon and chives in a bowl. Divide evenly among the bread cases. Whisk the egg and milk in a jug and pour evenly over the zucchini mixture. Season. Bake for 20-25 mins or until the egg mixture is light golden and just set. Cool slightly. Serve warm or at room temperature.

Recipe Ingredient

12 slices High Fibre Low GI White Sandwich Bread*, crusts removed

100g zucchini, coarsely grated

30g cheddar cheese

2 rashers rindless bacon, finely chopped

20.00 ml chopped chives

3 Free Range Eggs, lightly whisked

20.60 gm milk

Cook Time


Prep Time


Total Time



55.62 calories

11.9 grams fat

2.8 grams saturated fat

27.8 grams carbohydrates

5.5 grams sugar

6.9 grams protein

92.7 milligrams cholesterol

356.6 milligrams sodium


Recipe Category

Breakfast, brunch, lunch


Bacon, bread, cheese, egg, egg allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, zucchini, bake, breakfast, brunch, lunch, lunch box, kid friendly, family friendly, children, summer, savoury, easy, quick, simple


Score full marks with this lunchbox idea - made with a healthy bread crust, these mini quiches are always met with a smile!

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