Easy Mini Crustless Quiche

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Here’s my go-to mini crustless quiche recipe that’s perfect for busy mornings or casual brunches. These little bites are packed with eggs, cheese, and your choice of vegetables or meat – plus they’re naturally low-carb since there’s no crust to fuss with.

I make a big batch of these every Sunday, and my family grabs them throughout the week for quick breakfasts. They’re just as good warmed up as they are fresh from the oven, and everyone can pick their favorite mix-ins. Easy breakfast win, wouldn’t you say?

What Kind of Eggs Should I Use?

For mini quiches, regular large chicken eggs from your local grocery store will work perfectly fine. Free-range or cage-free eggs tend to have darker, more orange yolks and can give your quiche a richer color, but standard eggs will taste just as good in this recipe. The most important thing is that your eggs are fresh – you can test this by placing them in a bowl of water; fresh eggs will sink and lay flat on their side, while older eggs will start to stand upright or float. Just make sure to bring your eggs to room temperature before mixing, as this helps them blend better with other ingredients and can lead to a fluffier quiche.

Options for Substitutions

These mini quiches are super adaptable and perfect for using what you have on hand:

• Eggs: Eggs are the star here and can’t be substituted – they’re what makes a quiche a quiche!
• Milk: Feel free to use any kind of milk you have – whole milk, low-fat, almond milk, or even cream for extra richness. Just keep the amount the same.
• Dried mixed herbs: Don’t have mixed herbs? Try Italian seasoning, or use fresh herbs like parsley, chives, or basil (double the amount if using fresh).
• Cheese: Any melting cheese works great here – try cheddar, mozzarella, Swiss, or Gouda. You can even mix different types!
• Meat options: The protein is totally flexible – use whatever cooked meat you have. Leftover rotisserie chicken, diced ham, crispy bacon, or even smoked salmon all work well.
• Vegetables: This is where you can get creative! Use any veggies you like, just make sure they’re chopped small and if using wet vegetables like tomatoes or zucchini, pat them dry first to prevent soggy quiches.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini crustless quiches is preventing them from sticking to the pan – make sure to grease your muffin tin thoroughly with butter or non-stick spray, even if you’re using a non-stick pan. Another common mistake is overfilling the muffin cups – fill them only about 2/3 full, as the egg mixture will puff up during baking and could overflow if you add too much. When adding vegetables to your quiches, be sure to pre-cook any high-moisture ingredients like mushrooms or spinach and pat them dry to prevent your quiches from becoming watery. For the best texture, let your eggs come to room temperature before mixing, and avoid over-beating them which can lead to tough, rubbery quiches – just whisk until the yolks and whites are well combined.

What to Serve With Mini Crustless Quiche?

These little protein-packed bites are perfect for breakfast or brunch, and they pair really well with simple sides that won’t overshadow their flavor. A fresh green salad with a light vinaigrette makes a great partner, while some crispy hash browns or roasted breakfast potatoes add a nice contrast in texture. If you’re serving these for lunch, try adding some fresh fruit on the side – berries or melon chunks work especially well. For a more substantial meal, you could serve them alongside some crusty bread or buttery croissants, which are perfect for soaking up any leftover bits from your plate.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast or lunch option – I often pack them in my kids’ lunchboxes too.

Freeze: Want to make a bigger batch? These little guys freeze really well. Just let them cool completely, then place them in a freezer bag or container. They’ll stay good for up to 3 months. I like to freeze them in portions of 2-3 for easy thawing.

Reheat: When you’re ready to enjoy your frozen quiches, thaw them overnight in the fridge. To warm them up, pop them in the microwave for 30-45 seconds, or heat them in a 350°F oven for about 5-7 minutes until they’re heated through. They’re also pretty tasty at room temperature!

Preparation Time	10-15 minutes
Cooking Time	15-18 minutes
Total Time	25-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 55-65 g
• Carbohydrates: 6-10 g

Ingredients

• 6 eggs
• 3 tablespoons milk
• 1/2 teaspoon dried mixed herbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced cooked bacon, ham, or shredded chicken
• 1 cup shredded cheese (such as tasty)
• Optional: finely chopped capsicum, tomato, spring onions, onions, broccoli, grated carrot, corn, or other vegetables

Step 1: Prepare the Oven and Muffin Tray

Begin by preheating your oven to 180°C (approximately 350°F).

Once the oven is heating, take a muffin tray and spray it well with cooking oil to prevent sticking.

Step 2: Prepare Ingredients

Grate the cheese and cook the bacon, then dice it if you’re using bacon in your recipe.

Finely dice any vegetables you plan to include.

Set these prepared ingredients aside, ready to be mixed in later.

Step 3: Whisk the Egg Mixture

In a medium-sized bowl, crack and add the eggs along with the milk.

Whisk these together well until fully combined.

Next, add in the mixed herbs, salt, and pepper, and continue whisking until everything is evenly incorporated.

Step 4: Combine All Ingredients

To the whisked egg mixture, add the grated cheese, diced bacon, and any vegetables you’ve prepared.

Stir everything together until all ingredients are well mixed.

Step 5: Fill the Muffin Tray and Bake

Spoon the prepared mixture into the oiled muffin tray, filling each section evenly.

Place the tray in the preheated oven and bake for 15-18 minutes.

You’ll know the muffins are ready when they spring back to the touch.

Step 6: Cool and Serve

Once baked, allow the muffins to cool slightly in the tin before carefully removing them.

If you wish to freeze any leftovers, ensure the muffins have cooled completely before placing them in the freezer.

Enjoy your delicious breakfast muffins warm or cold!