Cheese & Vegemite Mini Quiches

Sandi (From CA)'s Note:

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...

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 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.

Reviews

[LambAround]

Tasty! :) If it helps, I have seen Vegemite for sale at Whole Foods and Cost Plus.

[fluffystew]

Quick and easy, with a sophisticated taste. Made these for a family get-together with my brother. My mom's an Aussie so my brother and I were raised on Vegemite. He loves it so much that when they stopped selling Vegemite in North America he still orders$$$ it from Australia because we think is so much nicer than Marmite. (Marmite has a gooey consistency.) So just a heads up that Vegemite might be impossible to find, but for this recipe either works equally well. Anyway, we all loved these - even the non-Vegemite eaters. (Tip: don't tell them). I skipped the bacon for the sake of the vegetarians, used a combination of mozzarella and really old cheddar, and milk instead of cream (but I think I'll use a light cream next time.) Thanks - this is a keeper.