Crystal Margarine Recipes
Prep: 20 minutes
Servings: 6 mini quiches
Meet your new go-to for busy mornings and quick lunches: mini veggie and cheese quiches made with creamy Crystal Margarine. Perfectly portable and packed with flavour, these little bites are a breeze to take on the go—whether it’s breakfast in the car, a packed lunch, or a snack between activities.
The best part? They’re endlessly customizable. Mix and match your favourite veggies, switch up the cheeses, or sneak in a few extra greens—the options are as flexible as your cravings. Kid-friendly, family-approved, and oh-so-satisfying, these mini quiches prove that delicious and convenient can go hand in hand.
Visit @crystal_margarine on Instagram for more school lunch inspiration!
ingredients
Baked Mini Quiches
6 slices
your favourite bread
6 tbsp
Crystal Margarine
4
eggs
1/3 cup
milk
1/4 tsp
salt
6 tbsp
cheddar cheese, shredded
1 cup
veggie toppings (we love green onion, red pepper, and mushrooms)
directions
Toast cups
Preheat oven to 375°F.
Using a large glass or tin can, cut large circles out of the bread slices, carefully removing the round from the crust.
Roll out the bread circles with a rolling pin to make them slightly larger. Spread a layer of Crystal Margarine on wither side of the rolled out bread rounds.
Grease a muffin tin with a thin layer of Crystal Margarine. Press the Crystal coated bread rounds into the muffin tin, Crystal side down. Press the bread evenly around the muffin tin to make a cup shaped crust.
Bake the toast cups for 10 minutes or until slightly browned. Remove from the oven and set aside.
Fillings
Add 1 tbsp of cheese to each toast cup. In a large bowl whisk together eggs, milk, and salt. Divide the mixture evenly between cups. Add your favourite veggies for toppings, we love green onion, red bell pepper, and mushrooms.
Bake for about 15 minutes, or until the cups have puffed up and the egg is set.
Remove the pan from the oven and let cool before serving. Store covered in the fridge.
