Thursday, March 27, 2014

Crustless Mini Quiches

Don't you find the mini muffin tins so cute? Something about the bite sized nature of the end result is very appealing to me.... and also can serve as a good portion control. But ever since i got these pans, I've been making quiches more often than mini muffins.... These mini-quiches are so easy to put together and would make a great addition to brunches or even work well as an appetizer. You could also make these on the weekend and freeze them so you have a tasty, portable breakfast to heat up in the microwave and eat over the week.

Unlike the other quiche recipe I've posted, I make these with no crust and i find them to be quite hassle free and it has fewer calories to boot. My kids love helping me make these and enjoy eating them as well. The recipe is quite versatile so change up the ingredients to make different variations each time.... I've tried spinach, mushroom and broccoli so far...  Changing up the cheese also adds a tasty twist.

p.s. I have no idea why I put a text saying mini muffin on the pictures... must've done that in a dazed state of mind.... :)

CRUSTLESS MINI QUICHES - makes 60 bite sized ones

Crustless Mini Quiche


Eggs - 4, large
Milk - 1 cup
Cheese, shredded- half to 3/4 cup (I use a combination of what's available, mostly pepper jack, parmesan, cheddar  and  mozzarella)
Salt and Pepper - to taste
Mixed Italian Herb Seasoning - 1 tsp

Olive oil - 1 tbsp

Veggie of choice - spinach or mushroom or broccoli - 1 cup, chopped
Red Onion - half of a big one, peeled and  chopped fine
Garlic - 2 to 3 cloves, chopped
Red chilli flakes - 1 tsp

Spinach & mushroom go well together and can be paired with a bit of feta cheese thrown in.
Broccoli will taste good with some cheddar cheese in the mix

1) Heat the oil in a pan on medium and toss in chopped garlic and red chilli flakes, once fragrant, add in the chopped onion and saute. 

2) Next add in the vegetable you are using with some salt and pepper to taste and saute until tender crisp. Set aside to cool a bit. 

3) Preheat oven to 375F. Spray the mini muffin tin with cooking spray. 

4) In a large bowl, beat eggs lightly and whisk in the milk, salt, pepper and italian herbs. Add the cooked and slightly cooled vegetables at this point alongwith the shredded cheese. 

5) Pour into the mini muffin tins and bake for 18-20 minutes (or until a toothpick inserted comes clean).


  1. Love making crustless quiche that too mini like this, before for lunch as well as dinner with some salad.

  2. Nice👌but is there any veg substitute for egg?


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