Crustlessminiquiche Recipes

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CRUSTLESS MINI QUICHE RECIPE



Crustless Mini Quiche Recipe image

Crustless Mini Quiche egg bites are a pure hit of protein and make an easy breakfast or lunch. Add your favorite meats and vegetables.

Provided by Cyndy Ufkes - The Art of Food and Wine

Categories     Appetizer     Breakfast     lunch

Time 30m

Number Of Ingredients 9

7 eggs
½ cup milk or cream
¼ cup tomatoes, fresh or softened
½ cup cooked bacon pieces, chopped
¼ cup spinach, cooked and chopped
¼ cup cheddar cheese, shredded
½ cup Gruyere, Swiss or Parmesan cheese, shredded
½ tsp salt
½ tsp black pepper, freshly ground

Steps:

  • Preheat oven to 385°FGrease 12 metal muffin tins
  • In a large bowl whisk the eggs and milk until well combined, but don't whip.
  • Add remaining ingredients and gently mix together.
  • Fill each muffin tin ¾ full
  • Transfer to the oven and bake 17-19 minutes or until a knife tip inserted comes out clean.
  • Rest for 5 minutes and remove from muffin tins. Serve.
  • If not eating all of the quiches right away, let cool and store the remainder in a sealed container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 235 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

EASY CRUSTLESS MINI-QUICHES



Easy Crustless Mini-Quiches image

These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.

Provided by zoe85

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

Steps:

  • Preheat oven to 350. Spray muffin cups lightly with Pam.
  • Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
  • In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
  • (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
  • These can be refrigerated and microwaved, works well for a fast breakfast.

Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2

CRUSTLESS QUICHE



Crustless Quiche image

This Crustless Quiche is made with just SIX ingredients and loaded with flavor! Perfect for an easy weeknight dinner or breakfast, make ahead and freezer friendly.

Provided by Ashley Fehr

Categories     Breakfast     Main Course

Time 45m

Number Of Ingredients 8

8 large eggs
3/4 cup low fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped fresh spinach
1 cup shredded cheddar cheese
2 slices bacon (cooked and crumbled)
1 green onion (sliced)

Steps:

  • Preheat oven to 350 degrees and grease a 9" pie plate.
  • In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
  • Stir in spinach, cheese, bacon and green onion.
  • Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
  • Slice and serve.

Nutrition Facts : ServingSize 1 slice, Calories 155 kcal, Carbohydrate 2 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 184 mg, Sodium 346 mg, Fiber 1 g, Sugar 1 g

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

MINI QUICHE



Mini Quiche image

Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!

Provided by Nagi

Categories     Finger Food

Number Of Ingredients 23

3 sheets shortcrust pastry
3 eggs
2/3 cup cream (, heavy/thickened)
1/2 tsp salt
Pinch black pepper
2 tsp (10g) butter
150g (5 oz) bacon (, finely chopped)
1/2 eschallot ((shallot/French onion), finely diced)
1/3 cup (30g/1oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp (15g) butter
120g (4oz) baby spinach (, sliced 1/2cm / 1/5" thick)
1 garlic clove (, minced)
1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp (15g) butter
1 clove garlic (, minced)
100g (4 oz) mushrooms (, finely chopped)
8 mushrooms (, small, sliced (decorating))
1/2 cup (50g/2oz) swiss or gruyere cheese (, shredded (Note 2))
1 tbsp chopped chives
1/4 cup green olives (, finely chopped)
1/4 cup sun dried tomatoes (, finely chopped)
30g (1 oz) fetta (, crumbled)
1/4 cup (25g/1oz) swiss or gruyere cheese (, shredded (Note 2))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
  • Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
  • Press into muffin tin, making sure there's no air underneath the pastry.
  • Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
  • Remove from oven and let cool - pastry should be partially cooked on surface only.
  • Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
  • Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
  • Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
  • Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
  • Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
  • Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
  • Sprinkle Mushroom quiche with fresh chives. Serve warm!

Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRUSTLESS MINI QUICHE RECIPE



Crustless Mini Quiche Recipe image

Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!

Provided by My Food and Family

Categories     Home

Time 22m

Yield 12 mini quiches

Number Of Ingredients 7

6 large eggs
1/2 cup milk
1/2 cup diced tomatoes and green chiles
1/4 tsp. ground pepper
1/2 cup KRAFT Shredded Cheddar Cheese
5 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cooked crisp and crumbled
season to taste

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
  • Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
  • Bake in the oven for 17 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CRUSTLESS MINI QUICHE (SINGLE SERVING BREAKFAST MUFFINS)



Crustless Mini Quiche (single serving breakfast muffins) image

Healthy, easy, and always ready when you're on the go! I like to make these muffins at the beginning of the week, so they're always on hand in the fridge or freezer. (Naturally gluten-free)

Provided by Willow at Will Cook For Friends

Time 35m

Yield 16-18 regular sized muffins

Number Of Ingredients 14

12 large eggs
½ cup heavy cream
¼ cup milk
2 TBSP fresh parsley, chopped
2 TBSP fresh basil, chopped (or other herb)
¼ tsp. salt
¼ tsp. pepper
1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
¼-1/2 cup onion, diced fine
1 jalapeno pepper, seeds and veins removed, diced fine (optional)
1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
1 lb. 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 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal.)
  • 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 ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ 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 5-10 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.

PETITE CRUST-LESS QUICHE



Petite Crust-less Quiche image

These petite crustless quiches are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!

Provided by Gina

Categories     Breakfast     Brunch

Time 40m

Number Of Ingredients 16

olive oil spray
1 tbsp olive oil
1/2 medium onion (diced)
1/3 cup chopped bell pepper
2 garlic cloves (crushed)
1 medium tomato (diced)
6 oz turkey kielbasa (diced)
2 cups baby spinach
5 large whole eggs (beaten)
4 large egg whites
1/3 cup fat free milk (or milk of choice)
1/3 cup all purpose flour*
1/2 tsp salt
1/8 tsp black pepper
3 oz shredded cheddar cheese
*For gluten free use GF all purpose flour.

Steps:

  • Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
  • Heat the oil in a large non-stick skillet over medium heat.
  • Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
  • Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
  • Add the cheese and cooked kielbasa mixture to the bowl and mix well.
  • Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.

Nutrition Facts : ServingSize 2 quiche, Calories 217 kcal, Carbohydrate 12 g, Protein 18 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 170 mg, Sodium 552 mg, Fiber 1 g, Sugar 2 g

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

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

THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)



The very best crustless quiche (Impossible Quiche!) image

This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I've stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.

Provided by Helen

Categories     Easy mid-week meal

Time 45m

Number Of Ingredients 10

1 onion (sliced thinly)
1 tablespoon butter (for cooking)
5 ounces mushrooms ((around 4 medium mushrooms))
3½ ounces ham (chopped)
1 cup grated cheese ((strong cheddar cheeses or similar work well))
½ cup self-raising flour
1½ cups milk
4 eggs (lightly whisked)
2 teaspoons mustard ((I usually use wholegrain, but any mustard works))
salt & pepper (to taste)

Steps:

  • Preheat the oven to 390F / 200C.
  • Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
  • Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
  • Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
  • Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
  • Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

Nutrition Facts : Calories 197 kcal, Carbohydrate 10 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRUSTLESS QUICHE



Crustless Quiche image

An easy quiche without having to make pastry.

Provided by annieharrison

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix eggs, milk and butter
  • Add all other ingredients
  • Bake for 25 minutes at 180 C

MINI QUICHES (CRUSTLESS)



Mini Quiches (Crustless) image

A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.

Provided by Susie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 12

Number Of Ingredients 9

cooking spray
1 pound bulk sausage
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup chopped green onion
8 eggs
⅔ cup instant potato flakes
½ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
  • Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  • Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
  • Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g

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