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Crustless Mini Quiches

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Delightful bite-sized crustless mini quiches filled with a creamy egg mixture and customizable fillings—perfect for breakfast, brunch, or party appetizers.

Ingredients

Units Scale
  • 8 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder or onion powder (optional)
  • 1/2 cup shredded cheese (cheddar, Swiss, or mozzarella)
  • 1/3 cup diced ham or cooked bacon (optional)
  • 1/3 cup finely chopped spinach or broccoli florets (optional)
  • 2 tablespoons diced onion or bell pepper (optional)
  • Nonstick cooking spray or a little butter for muffin tin

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin with nonstick spray or butter.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic/onion powder until blended.
  3. Divide cheese and any desired fillings (ham/bacon, veggies, onion) evenly among the muffin cups.
  4. Pour the egg mixture over the fillings, filling each cup about ¾ full.
  5. Bake for 18–22 minutes, until the quiches are set and lightly golden on top.
  6. Remove from oven and allow to cool in pan for 2–3 minutes.
  7. Run a small knife around edges if needed, then gently lift mini quiches out.
  8. Serve warm or refrigerate and reheat as needed.

Notes

  • Make them ahead: Fully bake, cool, refrigerate in an airtight container for up to 4 days; reheat in microwave or oven.
  • To freeze: Bake, cool, and freeze in a single layer on a sheet tray; transfer to freezer bags for up to 2 months. Reheat directly from frozen.
  • Customize fillings: Try diced tomatoes, mushrooms, cooked sausage, feta cheese, or fresh herbs.
  • For dairy-free version, use dairy-free milk and cheese alternatives.
  • If using raw vegetables (like broccoli), pre-cook or steam briefly to ensure they’re tender.

Nutrition

Find it online: https://easy-tapas-recipes.com/crustless-mini-quiches/