Crustless Mini Quiches

I thought of this recipe when I started working as a Dietitian at the hospital. I am not a morning person at all and I was looking for a way to have a nutritious breakfast that wouldn’t require me to set my alarm any earlier and this is what I came up with. You can make them Sunday evening and you’re set for the workweek for breakfast. Just put them in the fridge and pop them in the microwave in the morning  to reheat.

Makes: 9 crustless mini quiches

Prep Time: 10 minutes

Cook Time: 20 minutes

Materials: image_1                  

  • Oven
  • Medium bowl
  • Whisk or fork
  • Knife and cutting board
  • Muffin pan
  • Spoon


  • Cooking spray
  • 6 eggs
  • 1/2 cup 1% milk
  • Seasoning of your choice
  • Mix-ins such as vegetables and cheese


1. Preheat oven to 350°F


2. Spray muffin pan with cooking spray


3. Add eggs, milk, and desired seasoning into bowl and whisk  (I chose the Italian Herbs grinder I had in my pantry. I add LOTS to give extra flavor.)

4. Pour egg mix into muffin pan, about 3/4 full


5. Add desired mix-ins (I use what I find at the Farmer’s Market. This week I happened to have scallions, red bell pepper, and cheddar cheese. Other options to try are spinach, onions, swiss, mushrooms, tomatoes, feta, etc. Get creative!)


6. With a spoon, stir each cup to get the mix-ins incorporated


7. Put in the oven, setting the timer for 10 minutes


8. After 10 minutes rotate the muffin pan 180° and set the timer for another 10 minutes


9. After a total of 20 minutes, remove the muffin pan from the oven (You will notice the quiches have puffed up a lot but they will sink back down once removed from the oven.)


10. Immediately remove quiches from muffin pan using a spoon to help scoop them out


11. Let cool and enjoy! (Or store for later use)


These are not just for working people in need of a fast breakfast either. Have a family or group of kids with different likes and dislikes when it comes to veggies? Have bowls of different options available and have each person add their own mix-ins. It’s an easy way to allow everyone to have breakfast just the way they want it.

*Nutrition for 2 mini quiches with egg and milk only (since your mix-ins will vary):

  • Calories: 124
  • Total fat: 8 g
  • Saturated fat: 2.6 g
  • Cholesterol: 289 mg
  • Sodium: 122 mg
  • Total carbohydrate: 2 g
  • Sugar: 2 g
  • Protein: 10 g

Keep in mind cheese will add protein as well as saturated fat, cholesterol, and sodium.

If you would like to print this recipe without the pictures go here

56 thoughts on “Crustless Mini Quiches

    • Yes, you can freeze them. I just a big batch-a large quiche that I cut into six for my lunch and I make mini ones for my son to take in a thermos. I pull them out of the freezer in the morning, thawed by lunch. For my son, I heat and pop into the thermos.


      • I have made several hundred of these type of omelet cups (and the lunch quinoa ones) for my daughter to have after the birth of her baby. They all have frozen very well. I have made recipes that used whole egg, egg whites, and Egg Beaters. All have been great! After baking I let them cool and then put them on a baking pan lined with parchment paper and place in freezer. Once frozen, I then transfer to Ziplock bags. I can usually get 15 regular size muffin cups per gallon size freezer Ziplock bag. She will put 2-3 in a small Ziplock bag in the refrigerator the night before using. Then for breakfast she microwaves 30-45 seconds or till hot. (depends on the meat/veggies used). If she forgets to do the night before you can defrost for a minute and then microwave normally. Add some fruit and it is a wonderful and quick breakfast. For lunch we have made pizza bites (quinoa, pepperoni, onion, egg, etc) and others. Add a small salad or fruit and you have another healthy and quick meal.

        Liked by 1 person

  1. I tried the recipe twice. We really liked them! An easy and quick breakfast option, just what I was looking for, as my husband used to have boiled eggs every time! However, there were couple of things that didn’t come out right. The base sticks, so I have to scrape off the quiches. I used more oil coating the 2nd time, and the same thing happened. Any advise? Secondly, the inside of the quiche is really soft – is it supposed to be? If so, any suggestions to make it firmer? If no, any ideas on what I might be doing wrong?


  2. I spray the tin VERY well and then rotate and spray very well again. Don’t know the quality of your tin but the silicon ones work well. I use a very one, very inexpensive metal one though. Might be “seasoned” from the years of use. Make sure your oven temp is correct. You might need to cook them a little longer (ovens are different). Make sure they puff up and have pulled away from the sides. They also shouldn’t have that shiny look in the center. A toothpick coming out dry is the best test. Check every few minutes though so they don’t get overly done. Remove them from the tin as soon as you take them out. Run a knife around the edge and they should turn. I was freezing mine so I just made sure they were done but not too done. Microwaving didn’t dry them out that way. Also, for your husband, you can boil eggs for the week in advance, peel, put in ziplock bag. I have done that and my husband takes them out, sliced in half, microwave for 8-10 seconds. Hope this helps.

    Liked by 1 person

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    • I run into this problem sometimes as well but not every time I make them. Usually I just take a paper towel and soak up the wetness if they start to weep but I don’t leave the paper towel in there because I don’t want to dry them up.

      Liked by 1 person

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  5. I made them in a mini muffin pan since I did not have regular sized muffin pans on hand. How many of the small ones do you think constitutes a large muffin?


    • It’s usually 2-3 minis for 1 regular size muffin. My recipe creates about 9 regular size so when you make it if you end up with 18 then that’s 2 minis to 1 regular and if it makes 27 then that’s 3 minis to 1 regular


    • I make these quiches all the time as appetizers in mini muffin tins. I also add mushrooms(sauted well and drained on paper towel) as well as spinich(frozen, thawed and drained very well). all vegetable release water, to make them crustless and not too moist, I add cheddar cheese Ritz crackers, crushed finely, aprx. 20 to 30 crackers. I also add about 500 grms of deli meats chopped finely. Usually ham, salami, your choice. I freeze them in a container seperately lined in rows, plus I use wax or parchment paper in between layers. They also keep well that way. Storing them in the veggie or fruit side helps the moisture buildup as well.


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  9. For those having problems with them sticking. I used foil baking cups and sprayed them with an olive oil spray. While still hot, they slide right out of the baking cups.In the meantime, the pan is basically clean. If you plan to freeze for later, of course, removing from the foil baking cups is necessary prior to microwaving.


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      • Why can’t I copy and print some of the helpful suggestions? I have found this is also true with the food network now. Any thoughts would be very helpful.


      • If you use your cursor to highlight the text and right click there should be an option to print. Or you can highlight, right click, choose copy, and paste it onto a word document in order to copy multiple suggestions and print them all on 1 page. I am using a PC with the Google Chrome so maybe some internet browsers don’t allow you to do that


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  14. I just made these and they are very good! I plan on reheating them throughout the week for breakfast. Thanks so much for the recipe.:)


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  19. Made it several times. Everyone loves them. It is now a “must have in my freezer at all times” item. Even my friend, who is my idol when it comes to cooking, asked for the recipe.
    I did change it a bit. I put mix of mozzarella, provolone, asiago (whatever I have in the fridge) in the egg mix, and top quiche with cheddar cheese when they are almost done and bake until cheese is melted.
    Thank you very much for sharing.


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