Mini Crustless Quiches
These protein-packed mini crustless quiches are endlessly customizable, easy to make, and perfect for meal prep. They bake up light, fluffy, and golden brown in a standard muffin tin.
Equipment
- Standard 12-cup muffin tin
- Mixing bowls
- Whisk
- Ladle or large measuring cup
- Non-stick cooking spray or butter for greasing
Ingredients
- 6 large eggs Use room temperature for best blending
- 1/2 cup whole milk Or half-and-half for richer texture
- 1/4 cup heavy cream Optional, but adds wonderful richness
- 1 cup shredded cheese Cheddar, Gruyère, or a blend work well
- 1/2 cup diced cooked meat Ham, cooked bacon, or sausage crumbles
- 1/2 cup chopped vegetables Spinach, bell peppers, mushrooms, onions
- 1/4 tsp salt Fine sea salt or kosher salt
- 1/4 tsp black pepper Freshly ground
- 1/8 tsp ground nutmeg Classic quiche seasoning, optional but recommended
- 1 tbsp fresh herbs Chives, parsley, or dill, finely chopped
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter. Trust me, a thorough greasing is the key to easy removal later. In a large mixing bowl, whisk the eggs, milk, cream (if using), salt, pepper, and nutmeg until completely smooth and homogenous—no streaks of egg white should remain.
- Stir in your chosen shredded cheese. This is where you can get creative. A sharp cheddar gives a classic flavor, while Gruyère offers a nutty sophistication. Fold in your prepared fillings: the diced meat and chopped vegetables. The mixture should be thick but still pourable. Let this base mixture sit for a minute while you prepare the pan.
- Using a ladle or large measuring cup, evenly divide the egg mixture among the 12 prepared muffin cups, filling each about 3/4 full. Tip from me: Tap the muffin tin gently on the counter a few times to release any large air bubbles, which helps create a uniform texture.
- Carefully transfer the muffin tin to the center rack of your preheated oven. Bake for 18-22 minutes. You'll know they're done when the tops are lightly golden, the centers are just set (no longer jiggly), and a toothpick inserted comes out clean. The edges will have just started to pull away from the sides of the cups.
- Remove the tin from the oven and let the quiches cool in the pan for 5 minutes. This resting period is crucial—it allows them to firm up for easy handling. Then, run a small offset spatula or butter knife gently around the edges of each quiche and lift them out. Transfer to a wire rack or serve immediately, garnished with fresh herbs.
Notes
Chef's Tips:
• For the fluffiest texture, avoid over-mixing the eggs after adding the fillings.
• Let the quiches cool slightly in the pan—they are very delicate when hot.
• Serve warm or at room temperature with a simple green salad for a complete meal.
Food Safety:
• Ensure all meat fillings are fully cooked before adding to the egg mixture.
• Refrigerate leftovers within 2 hours of baking.