Easy Crustless Mini Quiches Recipes

CRUSTLESS MINI QUICHE (SINGLE SERVING BREAKFAST MUFFINS)

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.

CRUSTLESS MINI QUICHE RECIPE

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.

CRUSTLESS QUICHE

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.

EASY CRUSTLESS MINI-QUICHES

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.

EASY MINI QUICHE RECIPE

Steps:

• Bring the ready-made pie crusts to room temperature then preheat the oven to 375 degrees F. Spray 24 mini muffin cups with nonstick cooking spray. Set aside.
• Unfold pie crusts and smooth the edges. Cut 24 circles using a 2 ½ inch floured biscuit cutter. Press a pastry round into the bottom and up the sides of each mini muffin cup.
• In a glass measure with a pour spout, whisk together the eggs, milk, and salt until fully combined.
• MINI SPINACH QUICHE: Add frozen spinach leaves to a fine-mesh sieve and run under hot water until thawed. Squeeze as much moisture as possible from the spinach. Into the bottom of 8 mini muffin cups, distribute evenly the shredded Swiss cheese. Top with an equal amount of spinach and a pinch of red pepper flakes.
• MINI BACON AND CHEESE QUICHE: Divide the Swiss cheese evenly among 8 mini muffin cups. Top with crumbled cooked bacon and a pinch of red pepper flakes.
• MINI BROCCOLI CHEDDAR QUICHE: Evenly divide shredded Cheddar cheese among the remaining 8 mini muffin cups. Top with tiny frozen broccoli florets and a pinch of red pepper flakes.
• EGG CUSTARD: Pour the egg custard into each of the 24 mini muffin cups leaving a 1/4-inch margin at the top of the crust.
• BAKE THE MINI QUICHES: Bake the mini quiches for 20 to 25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

MINI QUICHES (CRUSTLESS)

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.

EASY KETO QUICHE (CRUST AND CRUSTLESS OPTIONS)

Steps:

• Directions
• Crustless Easy Keto Quiche:
• Preheat the oven to 350 degrees F.
• Cook and chop the bacon into pieces.
• Mix the eggs, heavy cream, and salt together until well combined.
• Spray a 9-inch pie pan with cooking spray add the chopped bacon, shredded cheese, and parmesan cheese.
• Pour the egg mixture over top of the meat and cheese and smooth over.
• Place in the oven and cook for about 45 minutes or until set.
• Allow your keto crustless quiche to fully cool before serving.
• Easy Keto Quiche with Crust
• Make the pie crust and press into a 9-inch pan.
• Using a fork, add a few small holes to the bottom of the pie crust (6-8 total).
• Follow all of the same steps as above. Note: if the pie crust is not fully cooked after 45 minutes, cook in additional 5-minute intervals until done.
• Allow cooling before serving.