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Gruyere & Caramelised Shallot Nests

Gruyere and Caramelised Shallot Nests are the perfect picnic treat, like a cross between a sandwich and a mini quiche!
Course Lunch, Main
Cuisine British
Keyword gruyere, nests, Picnic
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Camilla Hawkins


  • 6 Slices of bread crusts removed (I used 50/50)
  • Butter or margarine for spreading
  • 1 tbsp Rapeseed oil
  • 150 g Shallots finely sliced
  • 70 g Gruyere cheese grated
  • 3 Eggs large
  • 3 tbsp Milk
  • Pinch of grated nutmeg
  • Cayenne pepper for sprinkling
  • Freshly ground salt & pepper


  • Pre-heat the oven to 180⁰C.
  • Using a rolling pin, roll out the slices of bread until they are completely flattened (roll from side to side to encourage a more square shape).
  • Butter both sides of the bread well.
  • Press the slices of bread into 6 holes of a muffin tin.
  • Gently fry the shallots in the oil until golden.
  • Put half the grated gruyere into the bread nests, top with caramelised shallots and then put the rest of the gruyere on top.
  • Season each nest well with freshly ground salt and pepper. (I find seasoning the egg mixture results in it sinking to the bottom of the bowl and staying there)!
  • Whisk together the eggs, milk and nutmeg and pour into the nests and then sprinkle with cayenne pepper.
  • Place in the centre of the oven and bake for 20 minutes or until cooked and golden.
  • Once cooked remove from muffin tray, allow to cool and put in the fridge until needed or enjoy hot with your favourite salads.