This quick and easy crustless mini quiche recipe is the perfect breakfast, brunch, or appetizer.
Holly’s Recipe Highlights
- Flavor: Mini quiches are oven-baked to fluffy perfection and bursting with savory bite-sized cheesy flavor.
- Skill Level: Make these in 4 simple steps with basic ingredients most kitchens already have on hand.
- Prep Note: Chop the veggies ahead of time and refrigerate, use pre-cooked bacon and pre-shredded cheese to save time.
- Freezing: Crustless mini quiches freeze well, maintaining their flavor for up to a month.
Ingredients That Keep It Crustless
- Eggs: Fresh eggs deliver the best flavor. You can also use liquid eggs or all egg whites as well.
- Meat: Bacon is the basic breakfast go-to, and it pairs so well with the other ingredients in this recipe, but you can use diced ham or sausage for a twist. Go vegetarian and omit the meat, but double up on the veg.
- Veggies: Colorful bell peppers and spinach are perfect keto-friendly vegetables, and they taste delicious with the other ingredients.
- Cheese: Sharp cheddar adds a lot of flavor and melts perfectly with the other ingredients, but any shredded cheese works.
Mini, Mighty & Made Your Way
- These quiches can be customized to pair perfectly with any breakfast or brunch menu. Add chopped black olives, jalapenos, diced tomatoes, and a dash of southwestern seasonings.
- Go for feta and spinach with egg whites only, for a lower cholesterol option.
- Try it with different kinds of meats or cheeses, experiment, and get creative.
- Spinach, onions, mushrooms, shredded zucchini, or any keto-friendly veggie can be added to a quiche.
How to Make Crustless Mini Quiches
- Prepare bacon and reserve.
- Cook the bell pepper in bacon grease until tender.
- Whisk remaining ingredients in a bowl, stir in pepper, bacon, and spinach.
- Divide batter in prepared muffin cups, top with parmesan cheese, and bake (as in recipe below)
Clever Quiche Tips & Tricks
- Fresh eggs are best! Place each one in a glass of water, and if it sinks and turns on its side, it’s fresh! If it sinks, but remains upright, save for hard-boiled eggs. If it floats, discard it.
- Drain the spinach well to avoid watery mini quiche, and make sure veggies are chopped into small pieces so the quiches stay whole.
- Avoid overbaking mini quiches, or they will be dense and chewy. Test them at the 20-minute mark by inserting a wooden pick in the center. If it comes out clean, they are ready.
- Let the mini quiches cool for a minute or two before removing from the pan. This allows the eggs to set properly.
From Brunch to Lunch
- Add mini quiches to a brunch bar with some breakfast sausage patties and a stack of cottage cheese pancakes.
- Keep leftover crustless mini quiches in a covered container in the refrigerator for up to 3 days.
- They are great for make-ahead or batch cooking. Double the batch and enjoy tasty pops of protein all week long, either cold or reheated in the microwave or air fryer.
- Wrap them in a low-carb tortilla for a grab-and-go breakfast or cut them into pieces and top a bed of greens for a high-protein workday lunch.
More Low Carb Breakfast Faves
Did you try this recipe for Crustless Mini Quiches? Leave a rating and comment below.
Crustless Mini Quiches
Make this recipe for crustless mini quiche for an easy and delicious low carb breakfast or appetizer!
Equipment
Ingredients
- 6 slices bacon
- 1 red bell pepper diced
- 8 eggs
- 1 cup cheddar cheese shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt or more to taste
- ⅛ teaspoon pepper
- 5 ounces frozen spinach thawed and drained well
- ¼ cup parmesan cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a 12 cup muffin tin.
- Cut bacon into small bite-sized pieces and cook in a medium pan until crisp. Scoop out bacon and set aside, reserving bacon grease in pan.
- Add diced red pepper to pan and cook for 3 minutes or until tender.
- In a bowl combine eggs, cheddar cheese, and seasonings. Stir in red bell pepper, well-drained spinach, and bacon.
- Spoon into muffin cups and top with parmesan cheese. Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
Notes
- Keep mini quiches in a covered container in the refrigerator for up to 3 days.
- Reheat in microwave or air fryer.
- Freeze mini quiches in an airtight container for up to 1 month.
- Thaw in the refrigerator overnight before heating.
Nutrition Information
Calories: 96kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 204mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1965IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Crustless Mini Quiche recipe
These were fantastic and just what I was looking for. The combination of flavors and the convenience of having them in muffin tins made it an excellent experience for me overall! I even added a dash of hot sauce and that gave it some kick but they are great just as they are.
Hello Melanie, I am glad you enjoyed these mini quiches. Adding a little hot sauce is a great idea!