This Mini Crustless Quiche recipe is an easy, delicious, and healthy choice for breakfast, lunch, or dinner. Perfect for breakfast on the go! Use any combination of vegetables, meats, and cheeses.
You won’t even miss the crust on these mini quiches. Why bother with the traditional quiche pie crust when you can have delicious flavor packed into a muffin-size quiche? These crustless quiches are full of protein and veggies, making them a healthy breakfast you don’t have to feel guilty about.
I’ve been making crustless mini quiche a lot lately. It’s perfect for breakfast on the go. I pop them into containers for David and me to take to work. They are great for feeding house guests because they don’t require much time, and you can make them in advance.
But don’t limit yourself to breakfast; you can also eat these delicious mini quiches for lunch or dinner.
Recipe Ingredients
The three main components to make quiche are eggs, milk, and cheese. Add vegetables, meat, cheese, herbs, and spices to flavor the quiche. Variations to each ingredient can be made to customize the quiche to your taste. This recipe is vegetarian but add in your favorite meat if you want.
A detailed list of ingredients with measurements is in the recipe card at the end of this post.
Eggs: you will need 6-8 eggs to make this recipe.
Substitutions: You can use the whole egg or the whites to lighten up the recipe.
Milk: No need to run to the store and buy heavy cream to make this recipe. This recipe will work with whatever milk you have on hand.
Substitutions: half-n-half, whole milk, skim milk, evaporated milk.
Cheese: we love extra sharp cheddar cheese the most, but use whatever cheese you like and have on hand.
Substitutions: parmesan cheese, feta, goat cheese, any cheddar cheese, Swiss cheese, gouda, gruyere, or even smoked cheese.
Add-Ins / Variations
Vegetables: I use finely diced onion, chopped mushrooms, minced garlic, and fresh spinach. Swap with your favorite vegetable combination; cook the veggies first. Including leftover vegetables from another meal is a great time saver!
Variations: different varieties of onion, red bell pepper, broccoli, asparagus, potatoes, zucchini, eggplant, tomatoes, or sun-dried tomatoes are good options for vegetables.
Herbs and Spices: always season with salt and pepper if you don’t add anything else. However, herbs and spices add flavor to the quiche. David and I love fresh thyme with the savoriness of nutmeg, while mustard powder adds a tangy heat and helps to emulsify naturally and bind the oil-coated vegetables with the eggs.
Variations: rosemary, oregano, chives, or even basil. Add spice and heat with cayenne, chili powder, ancho chili powder, or smokiness with smoke paprika. Also, Premade spice blends such as Greek, Italian, Cajun, or any one of ours can be found HERE.
Meats: add any cooked meat to the quiche you want. Leftover meats are quick and easy additions to any quiche.
Variations: crumbled breakfast sausage, bacon, and diced ham.
How To Make A Crustless Mini Quiche
Mini crustless quiche is an easy recipe to make. I summarize the three basic steps to make them here, but you can find detailed instructions in the recipe card at the end of this post.
- Prepare the Add-Ins: This includes all the vegetables and meats, shredding, and crumbling the cheeses.
- Combine the Eggs and Milk with the Add-Ins: first, whisk together the eggs and milk, then pour the custard mixture into your add-ins inside the muffin cups.
- Bake: For perfect texture, bake until just set, and enjoy!
Storage
Allow the quiche to cool completely before storage. Store the mini quiche in an airtight container for up to 5 days.
To freeze, place the leftover quiche on a sheet pan inside the freezer and flash freeze for 1 hour. Remove and cover tightly with aluminum foil and freeze for three months.
Reheating: From the fridge, microwave the quiche for about 1 minute. From frozen, place the mini quiche on a sheet pan inside a 350-degree F oven for 10-15 minutes or until warmed through.
Recipe Tips
- The secret to a great quiche, whether it has a crust or not, is texture! Don’t overcook the quiche. Always cook quiche until it just sets, which means it may be a little wobbly in the center.
- These quiches stick very quickly if you don’t grease the pan properly. Make sure you spray the muffin pan well and remove it from the pan after 5 minutes. They tend to stick if left inside the cups until they cool completely. For best results, use a silicon muffin pan or use cupcake liners.
- Each muffin cup holds about 3 scant tablespoons of the quiche mixture.
- Always cook your add-ins before making quiche.
- Experiment and try different flavor combinations to create a different flavor each week.
Recipe FAQs
They are the same. Frittata is a fancy Italian word when the egg mixture doesn’t have a crust.
Some vegetables have a higher moisture content than others, which means they seep water when cooked. Make sure to cook all vegetables first. If using fresh tomatoes, lay them on a paper towel and sprinkle them with salt for about 30 minutes before adding them to the quiche.
Milk or cream makes the quiche fluffy make sure you don’t leave it out.
Making this mini crustless quiche recipe? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
Mini Crustless Quiche
Useful Equipment:
- Muffin Tin
- Muffin Liners
Ingredients
- Cooking spray
- 1 tablespoon extra virgin olive oil
- ½ cup onion finely diced
- 2 springs fresh thyme chopped
- 8 ounces mushrooms chopped
- 1 clove garlic minced
- 5 ounces fresh spinach
- 6-8 large eggs
- ½ cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- 1 cup extra sharp cheddar cheese divided + more for topping if desired
Instructions
- Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray (coat well) and set aside.
- Heat the oil in a nonstick skillet over medium-high heat. When the oil is hot, saute the onions with the thyme and a pinch of salt until the onions are soft and translucent, about 5-7 minutes.
- Toss in the mushrooms and cook for 5 minutes, stirring occasionally. Then toss in the garlic. Cook until the garlic becomes fragrant, but don’t allow it to brown. Add the spinach by the handful, cooking each addition until each wilt, about 3 minutes.
- Remove the pan from the heat and allow it to cool slightly.
- Meanwhile, in a large bowl, whisk the eggs, cream salt and pepper, mustard powder, nutmeg, and ½ cup of cheese.
- Divide the mushroom-spinach mixture among the muffin cups. Then pour the egg mixture over the veggies until the muffin cups are ¾ full to prevent overflow when baking. Sprinkle each quiche with remaining cheese + more if desired.
- Place the muffin pan in the oven and bake for 20 minutes until set – it's ok if they wobble slightly.
- Cool for 5 minutes on a wire rack, then use tongs to lift them out of the muffin pan and enjoy!
Notes
- The secret to a great quiche, whether it has a crust or not, is texture! Don’t overcook the quiche. Always cook quiche until it just sets, which means it may be a little wobbly in the center.
- These quiches stick very quickly if you don’t grease the pan properly. Make sure you spray the muffin pan well and remove it from the pan after 5 minutes. They tend to stick if left inside the cups until they cool completely. For best results, use a silicon muffin pan or use cupcake liners.
- Each muffin cup holds about 3 scant tablespoons of the quiche mixture.
- Always cook your add-ins before making quiche.
- Experiment and try different flavor combinations to create a different flavor each week.
Sue says
I made these for breakfast today. I will make these again. They are easy to whip up. These smell and taste good. Thanks for a great breakfast idea.
The Mountain Kitchen says
Hi Sue! So glad you enjoyed this recipe. Thanks for the great feedback!