Best 2 Crustless Quiche Muffins Recipes

Quiche muffins, a delectable fusion of savory and fluffy, offer a delightful experience for breakfast, brunch, or a light lunch. These crustless wonders are not only easy to make but also versatile enough to accommodate various dietary preferences and flavor combinations. With their tender interiors and golden-brown tops, these muffins are sure to be a hit among both quiche enthusiasts and those seeking a quick and satisfying meal.

The article presents a diverse collection of quiche muffin recipes, catering to different tastes and dietary needs. From the classic quiche muffin, featuring a blend of eggs, cream, cheese, and bacon, to the vegetarian-friendly option packed with spinach, mushrooms, and feta, there's a recipe for every palate.

For those seeking a low-carb alternative, the almond flour quiche muffins provide a grain-free and gluten-free option, while the zucchini quiche muffins offer a healthy dose of vegetables and a moist texture. And for those with a sweet tooth, the dessert quiche muffins, filled with berries and a hint of cinnamon, offer a delightful treat that's perfect for a sweet start to the day or a satisfying afternoon snack.

Let's cook with our recipes!

CRUSTLESS MINI QUICHE MUFFINS RECIPE - (4.1/5)

Crustless Mini Quiche Muffins Recipe - (4.1/5) image

Provided by ruthg

Number Of Ingredients 17

Ingredients

FILLING:
12 large eggs
1/2 cup heavy cream
1/4 cup milk
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped (or other herb)
1/4 teaspoon salt
1/4 teaspoon pepper
VEGGIES:
1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
1/4 to 1/2 cup onion, diced fine
1 jalapeno pepper, seeds and veins removed, diced fine (optional)
ADD-INs:
1 1/2 cups cheddar, gruyere, mozzarella, or other cheese, divided
1 pound bacon, sausage, or other meat, fully cooked

Steps:

If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces. Preheat oven to 375° F, and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using. Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top. Remove from the oven and let cool for 5 to 10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

CRUSTLESS QUICHE MUFFINS

Crustless Quiche Muffins image

I got this recipe from a friend of mine and they are delicious!!! I had never had quiche before and we loved these. They are great for appetizers or even for a meal. I hope you enjoy them as much as we do!!!

Provided by Gruenes

Categories Breakfast

Time 55m

Yield 18-24 muffins, 10 serving(s)

Number Of Ingredients 13

Ingredients

8 eggs
1 cup heavy cream
1/2 cup pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated)
2 cups shredded cheddar cheese (you can also use Mexican blend)
1/4 teaspoon garlic salt
1/4 teaspoon pepper (coarse ground)
1/2 teaspoon italian seasoning
1 small red onion (chopped)
1/2 cup asparagus (chopped)
1 cup bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green)
1 cup fresh mushrooms (diced)
2 cups fresh spinach (chopped, you can also use frozen)
1 lb bacon

Steps:

Preheat oven to 375 degrees.
Spray muffin tins w/ cooking spray.
Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
Add cheese and bacon; mix well with the eggs.
Add the sauteed vegges and mix well.
Pour into muffin tins (3/4 full or so).
Bake for 25-30 minutes, but do not over cook.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Grate the cheese finely so that it melts evenly throughout the quiche.
Don't overmix the batter, as this can make the quiche tough.
Fill the muffin tins to the top so that the quiche muffins are nice and fluffy.
Bake the quiche muffins at the correct temperature and for the correct amount of time. Overbaking can make the quiche dry and rubbery.
Let the quiche muffins cool slightly before serving for the best texture.

Conclusion:

Crustless quiche muffins are an easy, delicious, and versatile breakfast or brunch dish. They can be made with a variety of different ingredients, so you can easily customize them to your liking. They're also a great way to use up leftover vegetables and cheese.

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