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
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.
- 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
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
Crustless Mini Quiche Recipe
- Muffin tin
- 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 tsp salt
- ½ tsp black pepper, freshly ground
- Preheat oven to 385°FGrease 12 metal 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 tin 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.