Total Time
Prep 10 mins
Cook 20 mins

These little pies are a great little snack, perfect for the lunchbox they can be eaten hot or cold, also a good way to use up some stale bread. The cheese spread called for is the one by Kraft that is sold in the jar not the philadelphia cream cheese but I suspect philly could be used instead it just wouldn't whisk as well. This recipe is from Kraft Foods.

Ingredients Nutrition


  1. Remove the crusts from the bread. Spread each slice of bread evenly with Vegemite*. Push bread gently into 8 x 1/2 cup capacity muffin pan to form a pastry case.
  2. Cook the bacon in a frying pan over medium heat until crisp. Divide evenly into cases. Combine cheese spread and eggs until mixed and pour mixture into the bread cases.
  3. Bake at 180°C for 10-15 minutes or until bread is golden and filling has just set. Serve warm or cold.


Most Helpful

I had to babysit my friends little girls today, and these are what we made for lunch. There are none left. Two little girls devoured 8 pies! I don't think there can be a higher compliment than that.

Cathy Billingham December 04, 2007

These were great. I made them for breakfast today for DH and myself. A quiche without the fuss of the crust! The vegemite provided that powerful savouriness that it does so well and I enjoyed the custard mixture, using a garlic and fines herbes cream cheese.

evelyn/athens May 29, 2007

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