Delicious gluten-free and low-carb bacon quiche recipe that is perfect for breakfast or as a light lunch!

PREP TIME: 15 minutes | COOK TIME: 25 minutes | MAKES 12 | 



  • 250 g bacon slices, roughly chopped
  • 6 spring onions, sliced
  • 100 g feta, crumbled
  • 12 small fresh basil leaves
  • 100 g mixed cherry tomatoes, halved lengthways
  • 6 eggs
  • ½ cup cream


PREHEAT the oven to 180°C. Grease a 12-hole muffin pan; line bases with discs of baking paper.

FRY bacon in a pan over medium heat until crisp, about 5 minutes. Add spring onion and cook, stirring, for 2 minutes or until soft. Drain on a paper towel.

DIVIDE  bacon mixture, feta, basil and tomatoes, cut-side up, between muffin holes. Beat eggs and cream in a jug and season. Divide mixture evenly amongst muffin holes.

BAKE quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack. Serve warm or cooled.

TIP: For less mess and convenient packaging, bake these bacon quiches in paper cupcake liners.

Written for Food&Home