Everyone will love these keto-friendly crustless mini quiches!
Bacon and veggies are cooked up in a cheesy base made with eggs and seasonings. Serve these tiny quiche bites for breakfast, a post-workout protein snack, or as elegant, bite-sized appetizers. Any way you cook them, you can’t go wrong with low-carb mini quiches, so make a double batch and freeze some for a quick and easy grab-and-go breakfast!
Easy Crustless Quiches!
- Healthy and gluten-free, quiche makes a perfect quick breakfast, a protein-packed mid-morning snack, or a meatless dinner served with a light salad.
- Crustless mini quiches are quick and easy to make and the recipe can be altered to include different proteins, vegetables, and cheeses and a great way to use up leftovers.
- Mini quiches are just like the trendy ‘egg-bites’, packed with protein, portable, and more budget-friendly when they’re made at home!
Mini Quiche Ingredients
EGGS: Always use large, fresh eggs: keep out two of the 8 egg yolks for a more protein-based quiche with a little less cholesterol.
MEAT: Bacon bits have a robust, smoky flavor, but any meat will do! Diced ham, ground Italian sausage, or even bay shrimp or lump crabmeat will elevate quiche (especially as appetizers)!
VEGGIES: Spinach and bell peppers are nutritious and colorful, but you can also try chopped mushrooms, sundried tomatoes, shredded zucchini, sliced black olives, and nearly any low-carb veggie you can think of!
CHEESE: Cheddar cheese, mozzarella, blue cheese crumbles or feta will all work in this recipe.
How To Make Crustless Mini Quiches
- Fry bacon pieces in a skillet. Remove the bacon, reserving the bacon grease. Saute diced bell pepper in bacon grease until softened (as per the recipe below).
- Whisk eggs, cheddar cheese, and seasonings in a bowl. Add cooked peppers, drained spinach, and bacon pieces.
- Pour quiche mixture into prepared muffin tins and top with parmesan cheese. Bake until a knife inserted into the center comes out clean.
What To Serve with Quiche
Keep leftover quiche in a covered container in the refrigerator for up to 3 days. Reheat them in the microwave ( but the air fryer is best). Freeze the cooled mini quiches in a zippered bag for up to 1 month. Let them thaw in the refrigerator overnight.
- 6 slices bacon
- 1 red 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
- 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 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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