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: 
- Oven
- Medium bowl
- Whisk or fork
- Knife and cutting board
- Muffin pan
- Spoon
Ingredients:
- Cooking spray
- 6 eggs
- 1/2 cup 1% milk
- Seasoning of your choice
- Mix-ins such as vegetables and cheese
Directions:
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
- Fat: 8 g
- Saturated fat: 2.6 g
- Cholesterol: 289 mg
- Sodium: 122 mg
- 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
Michelle Smith, RD 
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Have you ever froze them?
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I haven’t personally but many people have commented that they have. One person wrote that you can freeze them then defrost overnight and microwave in the morning or if you forget to defrost just microwave a little longer, just make sure you don’t overdo it in the microwave
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Yummy, I used ham, purple onions, fresh chives, bell pepper and Tony Cajun seasoning.
Paired it with asparagus sautéed in garlic butter
I used muffin liners for easier cleanup
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Sounds delicious! I’m so glad you enjoyed my recipe
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Made it for my wife on mother’s day. She loved them. Clean up wasn’t bad.
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Use foil muffin/cupcake liners for basically no clean-up. They freeze very well. Make a large batch, freeze and then defrost overnight in fridge. Warm in microwave next morning(or afternoon snack). If you forget to defrost, no problem just watch a little closer. Don’t over cook in microwave.
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That’s such a sweet idea!
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These can be stored in the fridge for about a week? Or freezer?
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Stored in the fridge for 3-4 days. In the freezer for a few months.
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No matter how much I sprayed my metal muffin pan my mini quiches always stuck. Quiches were delicious but always looked mangled. I tried my silicone muffin pan and what a difference!! I still use an olive oil spray to prevent sticking. Each mini quiche turns out perfect!!
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Hi! These sound delicious! Can I make a big batch and freeze them? Do you know if they freeze well?
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I have frozen before and was not a fan of the texture after reheated
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Thank you for your recipe !!! I love this particular one because it is all inclusive , allowing for chef to ad lib ingredients by taste …I’d like to use egg whites instead of whole eggs . It would be nice if the modification amount were included and any different baking requirements ..💖
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Looks yummy. Can I freeze when it has cooled down?
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Yes, you can freeze them and then microwave to re-heat. They may be a bit watery, I just absorb with a dish towel (or paper towel or napkin)
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I’ve made these mini quiches on a few different occasions. They’ve become one of my favorite breakfast items, because 1.) They’re SO quick and easy to prep; 2.) They taste delicious; 3.) I generally have the ingredients on hand; 4.) You can freeze the leftovers (I bake them, I saw other commenters microwave them, but I feel like the texture is better if you reheat them in the oven); and 5.) You can even use leftover veggies in this recipe. I’m a full time college student that also works in a group home for people with intellectual and developmental disabilities. Because I’m in school, I’m always busy/on the go. With these, I can just stick them in the oven, rotate the tray, then boom, I’ve got a nutritious breakfast I can even carry with me on the way to class. When I’m working at the house, mornings not only can get very hectic, but I’ve got some tough customers to please. Texture and flavor are a big deal there (as can be with a lot of Disabled people). The mini quiches been an absolute hit at work! I can hide literally any vegetable in them and everyone, including me, still love them.
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Made these, doubled the recipe. Put spinach, red and yellow peppers, mushroom and tomato. Added 1/2 cup of 1/2 & 1/2, Swiss and Gruyere shredded cheese. Only seasonings were onion powder and pepper. WOW!!! Plan on freezing them for easy breakfast’s at work.
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Using egg whites, do I still need to add the milk?
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You don’t have to the use milk at all, just gives a little more volume.
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I put my mix ins into muffin pan 1st and pour egg over them. they mix into the egg as though you have stirred. wonderful and so easy! my 3 yr old granddaughter LOVES making the meal… Thankyou so much for sharing!
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