Cheesy and bite-sized crustless mini quiches pack bacon, spinach, and cheddar into a fuss-free breakfast perfect for busy mornings.
Holly’s Recipe Highlights
- Flavor: Each oven baked mini quiche blends smoky bacon, sharp cheddar, and salty parmesan for rich, savory, and balanced flavor.
- Skill Level: Make this beginner friendly recipe using 4 simple steps and 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.
- Serving: Add mini quiches to a brunch bar with some breakfast sausage patties and a stack of cottage cheese pancakes. Double the batch, refrigerate, and enjoy tasty pops of protein all week.
Ingredients
- Eggs: Whisked eggs serve as the base that holds this recipe together. Fresh eggs are delicious but you can also use liquid eggs or all egg whites.
- Bacon: Cook it until crisp for the best flavor and texture.
- Veggies: Colorful bell peppers and spinach are perfect keto friendly vegetables whose flavors are enhanced by the other ingredients.
- Cheese: Sharp cheddar adds a lot of flavor and melts perfectly with the other ingredients. Parmesan added at the end provides a salty and golden top.
- Seasoning: Garlic and onion powder plus salt and pepper are all you need to bring out flavor.
- Variations: These quiches can be customized to pair perfectly with any breakfast or brunch menu.
- Add chopped black olives, green onions, mushrooms, shredded zucchini, jalapenos, diced tomatoes, or your favorite keto friendly veggie. Cook veggies high in moisture to avoid watery quiche.
- Use diced ham or cooked sausage for a twist. Go vegetarian and omit the meat, but double up on the veg.
- Try Swiss, Monterey Jack, or feta cheese for interesting flavor profiles. Asiago or Pecorino can stand in for Parmesan.
- Add red pepper flakes or a little Dijon mustard for more punch. Experiment with southwestern, Italian, or garlic herb seasoning.
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)
Mini Quiche Success Tips
- Fresh eggs are best! To determine how fresh, place each one in a glass of water.
- 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.
- Squeeze spinach dry, using paper towels or a clean kitchen towel, to avoid watery mini quiche.
- Fill each muffin cup about three quarters full so the quiches puff up without spilling over when cooking. Quiches will settle as they cool.
- Use a silicone or well greased muffin tin, and allow mini quiches rest 5 minutes before removing, so they hold their shape and will come out easily.
- Avoid over cooking mini quiches. Test them at the 20 minute mark by inserting a wooden pick in the center and if it comes out clean, they are ready.
Store, Freeze, Reheat
- Be sure mini quiches have cooled completely before storing. Leftovers make the best grab and go breakfast and can be used to top a bed of greens for a high protein lunch!
- Refrigerate for up to 4 days in a covered container.
- Freeze in an airtight container or freezer bag for up to 1 month, and thaw overnight in the refrigerator.
- Reheat in the microwave, in short bursts, or covered in the oven or air fryer. Reheat to a food safe temperature of 165°F.
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, garlic powder, onion powder, salt, and pepper. Stir in red bell pepper, well drained spinach, and bacon.
- Spoon into muffin cups and top with Parmesan cheese. Bake for 20 to 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 4 days.
- Reheat in microwave, oven, 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!