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Cheese & Vegemite Mini Quiches

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“Ok, I haven't tried Vegemite yet, but I'm bound and determined to, so I found this recipe on their website. It sounded good! I hear the biggest mistake we Americans make with both Vegemite and Marmite are to slather them on thickly like peanut butter when the "right" way is to put a very thin, almost transparent layer on toast or the bread of your sandwich. I'm quite eager to try them, but a bit scared from all the "love it or hate it" hype! Of course, that's true for things like liver and brussel sprouts too...”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 12 slices bread, crusts removed
  • butter, for spreading
  • vegemite, for spreading
  • 60 g bacon, finely chopped
  • 80 g sliced mushrooms
  • 60 g grated tasty cheese
  • 2 eggs, lightly beaten
  • 80 ml cream
  • 2 tablespoons chopped chives

Directions

  1. SPREAD each slice of bread with butter then very thinly with Vegemite. Press bread into non-stick muffin pans, Vegemite sides facing up.
  2. COOK bacon and mushrooms in a frying pan for 2 minutes. Combine bacon, mushrooms, cheese, eggs, cream and chives.
  3. SPOON savoury egg mixture into bread cases and bake at 210ºC for 15 minutes or until set. Serve hot or cold.

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