Best 2 Mini Crustless Quiche Recipes

Indulge in the culinary delight of mini crustless quiche, a delightful and versatile dish that offers a symphony of flavors in every bite. Perfect for breakfast, brunch, or a light lunch, these delectable quiches are not only easy to make but also incredibly customizable. With a variety of fillings and toppings to choose from, you can create an array of unique and satisfying quiches that will tantalize your taste buds. Explore a collection of carefully curated recipes that cater to diverse dietary preferences, including vegetarian, gluten-free, and low-carb options. Discover the secrets to crafting a perfect crustless quiche, from selecting the right ingredients to mastering the art of baking. Embark on a culinary journey and let your creativity shine as you whip up these delightful mini quiches that are sure to impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

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 MINI QUICHE

Crustless Mini Quiche image

This is my version of a recipe that I found on-line. It is very versatile and can be used with ham, bacon, Canadian bacon or no meat at all. It makes a very nice dish for a girlfriend brunch or lunch. I served them with mini lemon poppy seed muffins and Recipe #226651.

Provided by PaulaG

Categories Breakfast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

0.5 (10 ounce) box frozen chopped spinach or 5 ounces chopped broccoli
1/4 cup finely diced red bell pepper
2 slices Canadian bacon, finely diced
1 -1 1/2 cup grated cheddar cheese
2 eggs
1 cup milk
1 tablespoon flour
1 pinch nutmeg
salt & pepper, to taste

Steps:

Preheat oven to 350 degrees. Lightly spray a 6 cup muffin tin with non-stick cooking spray and set aside.
Place the chopped spinach or broccoli in a towel and squeeze dry. Mix in the red bell pepper and Canadian bacon. Divide the mixture between the 6 sections of the muffin tin. Top each with grated cheese.
Break the eggs into a blender container. Add in milk, flour, nutmeg, salt and pepper. Mix until blended. Pour egg mixture evenly over the vegetable mix.
Bake in preheated oven for 20 to 25 minutes or until knife inserted in center comes out clean. Allow to cool for 3 to 5 minutes. With a small spatula gently remove from muffin tin.
Can be served immediately or allowed to cool and served at room temperature.

Nutrition Facts : Calories 308.6, Fat 20.3, SaturatedFat 11.3, Cholesterol 184.4, Sodium 624.4, Carbohydrate 9.6, Fiber 1.7, Sugar 1.2, Protein 22.3

Tips:

Use fresh ingredients: The fresher the ingredients, the better the quiche will taste. This is especially true for the eggs, milk, and cheese.

Don't overcook the quiche: The quiche is done when the center is just set. If you overcook it, the quiche will be dry and tough.

Let the quiche cool before slicing: This will help the quiche to hold its shape and make it easier to slice.

Serve the quiche with your favorite toppings: Some popular toppings include salsa, guacamole, sour cream, and bacon.

Make ahead of time: Crustless quiche can be made ahead of time and reheated when you're ready to serve. This makes it a great option for busy weeknights.

Conclusion:

Mini crustless quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.

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