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
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.
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.
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.
- 4 eggs
- 1 1/2 cups light cream or milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- Pepper to taste
- Fillings as desired (4 strips bacon, chopped, cheese tossed in flour, onions, spinach,etc)
- In a large bowl beat together eggs, cream, salt, nutmeg and pepper.
- Add in desired fillings. Toss cheese with flour before adding. Stir well.
- Pour mixture in to greased pie plate or muffin tins.
- Bake until set and golden at 400 degrees for about 30 minutes.
- Allow to cool completely before freezing.