Crustless mini quiche egg bites are so easy and can help you get your morning off to a great start.
This is a perfect recipe to make on Sunday because you will have enough left over for breakfast on Monday and Tuesday, as well! Trust me, nobody will miss the crust!
Crustless mini quiche are similar to traditional quiche as far as ingredients, but without the crust. These are great if you are eating gluten-free or keto. Because there’s no crust they are just a pure hit of protein, which we all need in the morning. These are delicious for a quick lunch, as well, with a salad.
Ingredients for crustless quiche bites:
While there are basic ingredients you need to get started the rest is a blank slate for you to add your favorites – or whatever is in your produce drawer that day!
- Eggs – I use large eggs for this recipe so if yours are smaller or larger adjust accordingly
- Milk or Cream – If you want super creamy quiche use cream or half & half instead of milk
- Cheese – I love Gruyere because it has a nuttier flavor than Swiss cheese and it melts perfectly, but Swiss is a good substitute. Add some cheddar for color and flavor. Parmesan is a perfect add on, as well
- Salt and Pepper – don’t skip these two important ingredients to add to the flavor of the finished quiche
- A basic muffin tin. Nonstick works best. Here is the link to the muffin tin I use
Basic ingredients for quiche
Add-ins for mini quiche are the key to flavor!
Beyond cheese, the add-in options are endless, so choose a variety. For this recipe, I recommend a quantity of 1 cup total to keep the ratio of egg to add-ins accurate.
Always cook any meat ahead of time since the cooking time will not allow enough time to fully cook the meat.
Some uncooked vegetables can be cooked inside the quiche, however, if you want them softer then briefly steam or saute ahead of time. Frozen vegetables work well but thaw them first otherwise you can end up with watery quiche.
Add-in ideas:
- Bacon, Proscuitto, sausage crumbles, turkey crumbles, chopped ham, chopped pancetta pieces
- Red, green, yellow or orange peppers
- Fresh chopped tomatoes
- Softened sun-dried tomatoes
- Broccoli, cut very small
- Asparagus pieces, peas
- Any green, wilted or fresh, but chopped. Spinach works well, but try kale, dandelion greens, chard, or parsley
How to make crustless mini quiche:
- Preheat oven to 385°F and grease a mini muffin tin, or line with paper liners
- Prep any of your add-in proteins or vegetables
- Grate the cheese
- In a large bowl whisk together eggs and milk until well combined
- Stir in cheese, salt and pepper, and any add-in ingredients
- Fill each muffin tin 3/4 full
- Bake for 17-19 minutes. A knife inserted in quiche should come out clean
- Remove from oven and let rest about 5 minutes then remove quiche from muffin tins
- Serve warm or room temperature
- Mini quiche can be stored in the refrigerator for about 3 days
Serving Ideas:
No need to limit yourself to breakfast with these little bites. They make great appetizers for a brunch or party.
- Add a side of fruit for a perfect breakfast
- Add a side of roasted potatoes for lunch
- A lunch side salad with mixed greens makes the perfect contrast to the richness of the eggs. Try our easy lemon vinaigrette to dress your salad
- Pair with our Homemade Buttermilk Pancakes and warm syrup
How to freeze mini quiche bites:
Mini quiche freezes really well. Cool completely and then freeze on a tray for about an hour, or until frozen through. This will prevent them from sticking together in the freezer later. Store them in a sealed container for up to 3-months. To reheat cook about 6 – 8 minutes at 350°F, or microwave about 45 seconds.
Tips to avoid watery quiche:
- Be sure to thaw any frozen vegetable ahead of time, especially frozen spinach or peas
- Don’t add too much dairy. If extra milk or cream is added to the eggs, there will not be enough proteins to set the mixture and the result will be a watery quiche. Be sure the egg to dairy ratio is accurate
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Crustless Mini Quiche Recipe
Equipment
- Muffin tin
Ingredients
- 7 eggs
- ½ cup milk or cream
- ¼ cup tomatoes, fresh or softened
- ½ cup cooked bacon pieces, chopped
- ¼ cup spinach, cooked and chopped
- ¼ cup cheddar cheese, shredded
- ½ cup Gruyere, Swiss or Parmesan cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
Instructions
- Preheat oven to 385°FHeavily grease 12 hole muffin tins
- In a large bowl whisk the eggs and milk until well combined, but don't whip.
- Add remaining ingredients and gently mix together.
- Fill each muffin cavity ¾ full
- Transfer to the oven and bake 17-19 minutes or until a knife tip inserted comes out clean.
- Rest for 5 minutes and remove from muffin tins. Serve.
- If not eating all of the quiches right away, let cool and store the remainder in a sealed container in the refrigerator for up to 3 days.
Notes
- Any of the ingredients are optional – so get creative and use what is in your refrigerator. Any meat (like bacon or ham) or super crunchy vegetables should be precooked
- Want a to-go version? Just add muffin liners before baking for easy transport.
Diana
I’m doing in heart shaped silicone mold for Valentine’s luncheon with a salad. Is 1 or 2 a serving?
Cyndy
Hi – what a fun idea! We use a regular size muffin tin and it makes 12 quiche, so it depends on the size of your mold how many yours makes. I would probably plan on 2 per person unless you have a very hearty salad.
Mary
Hi! These look delicious and I am excited to try the recipe. My question is have you ever tried grated potatoes in them?
Cyndy
Hi – I have not tried that but I bet it would be delicious! Just be sure the potatoes aren’t too wet otherwise I think it might make the quiche soggy. Let us know how it goes!
Stephanie
Hi, might be a dumb question, but how long before leaving for a party should I make these to bring for an appetizer? I want to make sure they’re just right. I have never made these before. Thank you!
Cyndy
Hi! Not a dumb question, at all! You can actually make these up to a day in advance, refrigerate them, and then let them come to room temperature before serving. Or heat them up slightly if you’d like them warm. They hold up very well.
Stephanie
Thank you!
Mia Sash
can these be frozen, then thawed later?
Cyndy
Yes, they can be frozen. To warm up I generally pop them in the oven (350˚F)
Jane
These have become a go to breakfast. I wrap two at a time and freeze them. I have worked out that one minute in the microwave heats one up nicely. The second one hangs out in the fridge for the next day. Sometimes I make an egg sandwich with one of these in a toasted English muffin. They are delicious and freeze well if you wrap them properly.
Cyndy
I love these ideas ~ thanks for sharing!
Jas @ All that's Jas
Perfect little on-the-go bites that are healthy too! You had me at bacon, actually. LOL
Michelle
Do yourself a favour and make these any combination of items you wish to add. I mostly use veggies and a few with turkey bacon they are perfect and everyone loves them the recipe is spot on.
Cyndy
Thanks and so glad you liked them!
Andrea Metlika
These are so easy to make for such an elegant looking breakfast. Love the idea of switching up what I put in them.
Kushigalu
We just love them. Easy to make and tastes fantastic.
Krissy Allori
These are so good! I like to make them and have them on hand through the week so I can just heat and eat.
Jayne
Thanks Krissy – that’s what we do too!