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Mini Crustless Quiche Recipe

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Mini crustless quiche are perfect for easy breakfasts and lunches. Make the mini quiche with your choice of veggies for a healthy homemade meal on the go!


Mini crustless quiche are perfect for easy breakfasts and lunches. Make the mini quiche with your choice of veggies for a healthy homemade meal on the go!

Breakfast in our home is a pretty big deal.  My goal is to get fruit and vegetables in to every single meal we eat – even breakfast.  That means that we generally either have smoothies made with fruit or scrambled eggs with vegetables.

The problem is that standing in the kitchen chopping up vegetables is not how I love to start my day.  So a few years ago I started making mini-crustless quiche for a quick and healthy breakfast. They freeze well and are easy to re-heat for a quick, on the go breakfast.

Mini Crustless Quiche

crustless quiche

Start by preparing the muffin tin.  I wanted to make sure the quiche didn’t stick so I sprayed the muffin tins very, very well.

crustless quiche

These little quiche are so easy to make.  All you really need are some eggs. You could whip these up and bake them just to have eggs ready to go.

Whip the eggs. Next, add your favorite seasonal vegetables, bacon or sausage and even cheese. These are a great way to use up leftovers!  Stir the additions in to the egg mixture.  Cheese can be mixed in or sprinkled on top prior to baking.

crustless quiche

Fill the muffin tins with the egg mixture.  A large cookie scoop or even an ice cream scoop helps to make the quiche even. Or mix the eggs in a liquid measuring cup and just pour the eggs in to the tins.  Bake until the eggs puff up and the tops just start to brown.

Let the quiche cool for a few minutes when they are done. Then just flip the pan over and they should pop right out! Eat warm or let cool completely and freeze for later. We re-warm ours for about 5 minutes in the toaster oven in the mornings.

crustless quiche



Mini Crustless Quiche Recipe

Mini Crustless Quiche Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 eggs
  • 1/2 cup light cream or milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg


  1. In a large bowl beat together eggs, cream, salt, nutmeg and pepper.
  2. Add in desired fillings. Toss cheese with flour before adding. Stir well.
  3. Pour mixture in to greased pie plate or muffin tins.
  4. Bake until set and golden at 400 degrees for about 30 minutes.
  5. Allow to cool completely before freezing.


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  • Hannah
    August 12, 2014

    Oh yum! I could gain ten pounds on these easy! Nevertheless, I still want to try them and try to contain myself.

    • Camille
      August 14, 2014

      Depending what you fill them with! 😀

  • Natasha in Oz
    August 1, 2014

    G’day from Oz. Thanks for sharing your recipe-that looks like a delicious, portable and healthy version of quiche!

    If you have a minute to spare I’d be thrilled if you could share your post at my weekly Say G’Day Saturday linky party. It has just started and this would be a fabulous addition.

    Best wishes for a great weekend.
    Natasha in Oz

    • Camille
      August 4, 2014

      Hello Natasha! Thanks for stopping by and for the invitation!

  • kristi
    August 1, 2014

    These look delish, Camille! Great brunch/coffee food! Thank you bunches for linking up and partying with us this week!

    • Camille
      August 1, 2014

      Thanks, Kristi and thanks for hosting!

  • aprila
    July 31, 2014

    I can’t wait to make these. I am always looking for new breakfast ideas. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  • Alexis AKA MOM
    July 29, 2014

    WOW those sound so yummy!

    • Camille
      July 30, 2014

      Thanks, Alexis! They are one of my husband’s favorites!

  • Kristina & Millie
    July 27, 2014

    Simple, easy and delish! Love the recipe for these mini crustless quiche!

    • Camille
      July 30, 2014

      Thanks, Kristina and Millie! I love how versatile it is. Great for leftovers!

  • Liz
    July 26, 2014

    Thank you Camille for the nice recipe. Have a Great Week!

  • Vicki
    September 7, 2012

    Thanks for adding this to the list! So funny…I actually had this on a text list of ideas for my post and wanted to look around for a recipe to try out. Can’t wait to try this one. My kids love eggs, leftover or not!

  • Lisa
    October 4, 2011

    I love this idea. About how much cheese and spinach etc. do you add per batch?

    • Camille
      October 4, 2011

      About a handful of cheese, depending on the kind. I used less if it was Parmesan or a stronger cheese. Cook the spinach down and wring out the water, first. I would go light on spinach because it’s so wet, maybe 1/4 cup or just a little over.

      Also, I used the “Texas” sized muffin pan when I made this batch, and they did not re-warm as well. They were quite soggy. So I’d stick with either normal size muffins or minis!

      • Lisa
        October 5, 2011

        Thank you so much. I’ll give it a whirl and let you know how they go.

      • Lisa
        January 30, 2012

        Sorry it took me so long to reply again. I made these and they were awesome. My daughter and I devoured these and they never saw a freezer. I renamed them good luck egg cups (they were green with spinach) and they were a huge hit. We rename everything around here to make them sound more appetizing to kids. Tonight they had onion, cheddar, bacon, and spinach. We tried them out on my son, the pickiest of the children. He was not won over, but said he ate it anyway so he could have good luck! Ha, at least the mama won the gettng-some-green-in-the-gut battle for tonight even if he didn’t love it. Looks like me the the girls are going to have an awesome breakfast! Thank you again for the recipe.

        • Camille
          January 30, 2012

          YUM! Onion, cheddar, bacon and spinach sounds delicious! I’m glad they worked well for you. I may have to make that combo this week.