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Mini Crustless Quiche Recipe (Crust-Free Quiche Bites)

Mini Crustless Quiche Recipe
4 from 1 vote
Mini Crustless Quiche Recipe
A simple, tasty, and healthful option for breakfast, lunch, or dinner is this recipe for Mini Crustless Quiche. Ideal for a quick breakfast!

it’s Anne Carter, the one who’s spent more time in kitchens than a cat chasing a laser pointer! Today, I’ve got something special from the heart of my culinary adventures – a Mini Crustless Quiche. Now, I am not one for fancy stuff, so you won’t find any frills or fuss in this recipe. It’s just good old down-home cooking that’ll make your taste buds dance a little happy.

You see, my nephew Austin and I have been cooking up a storm over at “beyondhebayoublog,” and this mini quiche is a family favorite. It’s the kind of dish that’s easy to whip up, whether you’re a seasoned chef or just starting to dance with spatulas. No crust means no fuss – perfect for busy days or lazy weekends.

So, gather around, grab a fork, and dive into this tasty journey together. Trust me, your kitchen is about to become the happiest spot in your home! It will take your taste buds on a beautiful journey if you try it with our Banana Bread.

What Is Mini Crustless Quiche?

Mini crustless quiche refers to a bite-sized version of the traditional quiche but without the crust. A typical quiche is a savory tart consisting of a pastry crust filled with a mixture of eggs, cream, cheese, meats, and vegetables. In the case of mini crustless quiche, the recipe skips the crust, resulting in a lighter and lower-carb alternative.

To make a mini crustless quiche, you typically mix beaten eggs with ingredients like cheese, diced vegetables, herbs, and cooked meats. This mixture is then poured into individual muffin tins or small baking dishes and baked until the eggs are set and the quiche has a firm texture. Mini crustless quiches are versatile and can be customized with various ingredients to suit personal preferences. They make great appetizers, snacks, or even a part of a brunch spread.

Reasons To Love This Recepy!

  1. Protein Boost: Each mini quiche muffin is a protein powerhouse with a solid 8 grams. Kickstart your day right, keep full longer, and avoid unnecessary snacking.
  2. Easy Meal Prep: This recipe is a meal-prep wizard! Make a batch ahead of time, store it in the fridge or freezer, and voila! Ready-to-go deliciousness whenever you need it. Meal prep made easy!
  3. Healthier Twist: Unlike traditional quiches loaded with saturated fats from crusts and creamy fillings, our low-carb crustless version maintains all the flavor minus the guilt. It’s a tasty and healthier take on a classic favorite.

Overview: How To Make Mini Crustless Quiche?


In just 40 minutes, you can whip up a batch of these delightful Mini Crustless Quiches that will steal the show at your breakfast table. With a prep time of only 10 minutes and a cook time of 30 minutes, this recipe is a breeze for anyone, whether you’re a seasoned chef or a kitchen novice.

To get started, preheat your oven to 180°C (350°F/Gas 4). While it’s warming up, melt a tablespoon of butter in a frying pan. Toss in finely chopped onions, red bell peppers, and baby spinach, sautéing them to flavorful perfection. Once these veggies are a medley of deliciousness, it’s time to whisk together 5 eggs and 300ml (1 ¼ cups) of pouring cream, adding a cozy layer of grated cheddar cheese to the mix.

Now, here’s the fun part – greasing a muffin tray or filling up greased silicon cases. Spoon in that veggie goodness into each section, followed by the heavenly egg and cream concoction. Pop it all into the oven and let the magic happen for 25 minutes until the quiches are set and golden brown. Allow them to cool a bit before unveiling these little bites of joy from the tin or silicon cases. It’s as easy as that – a simple, flavorful, and fuss-free recipe that’ll have everyone asking for seconds!

More Recipes to Try!

Mini Crustless Quiche Recipe

Mini Crustless Quiche Recipe

A simple, tasty, and healthful option for breakfast, lunch, or dinner is this recipe for Mini Crustless Quiche. Ideal for a quick breakfast!
4 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 200kcal
Author: Anne Carter
Servings: 12


  • Muffin Liners
  • Muffin Tin


  • ½ Onion (finely chopped)
  • 1 tablespoon Butter
  • 80g (1 ½ packed cups) Baby spinach, chopped
  • ½ Red Bell Pepper (capsicum) (finely chopped)
  • 5 Eggs
  • 300ml (1 ¼ cups) Pouring Cream
  • 100g (1 Cup) Cheddar cheese (grated)


  • Crank it up to 180°C (350°F) or Gas Mark 4. We're getting ready for some baking magic!
  • In a pan, melt a bit of butter. Toss in the onion, cook for 2 minutes. Then, add the bell pepper, give it another minute. Finally, throw in the spinach and let it party for another minute.
  • Whisk those eggs and mix them with cream. Stir in some cheese for that extra flavor kick.
  • Grease up a 12-hole muffin tray or pop in some greased silicone cases. We want these quiches to slide out with ease.
  • Scoop the sautéed veggies into each muffin section. Let those flavors mingle! Pour the egg and cheese mixture into each muffin section. It's the star of the show!
  • Pop it all into the oven and let the magic happen for 25 minutes. You'll know it's ready when it's set and flaunting a beautiful golden hue.
  • Once out of the oven, let them cool a bit before you unleash them from the tin or silicone case. We want them to be comfortably warm, not scorching hot.


No-Stick Zone: Make sure to generously grease your muffin pan before pouring in the egg mix. After they’ve worked their magic in the oven, let them chill for 10 minutes before popping them out. If they’re too hot, they might play hard to get. Silicon muffin trays are like the superheroes of this recipe – no sticking guaranteed!
Mix It Up: Don’t be shy to trade the listed veggies for any other finely chopped veggie you fancy. If your veggies are on the firm side, like sweet potatoes, give them a quick cook and cool-down before joining the party. Is cheese feeling a bit basic? Swap it out, and toss in some chopped or dried herbs for an extra flavor boost.
Go Light: If you’re feeling a bit on the healthy side, swap out the cream for milk and cut down on the cheese. Light and delicious!
Tiny Treats for Tots: Make these crustless wonders in a mini muffin tray – perfect for tiny hands! (Just bake for 18 mins.) Trimming down on cheese? Add some fresh herbs or a sprinkle of dried ones for an extra flavor punch and lower sodium.
Keep It Fresh: Once these minis cool off, stash them in an airtight container and pop them in the fridge for up to 3 days. If you’re planning for the future, individually wrap them, toss them in a ziptop bag, and freeze for up to 3 months. Easy peasy!


Calories: 200kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Sodium: 101mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Calcium: 94mg | Iron: 0.2mg
Keyword Best mini crustless quiche recipes, mini crustless quiche, mini crustless quiche bites, mini crustless quiche cups, mini crustless quiche Recipe

What to Serve with Mini Crustless Quiche?

Mini Crustless Quiche Recipe

  1. Golden Milk Ice Cream
  2. Coffee Semifreddo
  3. Raspberry Cake Filling
  4. Buttercream Frosting

Time for The Tips!

  1. Grease It Up: These little quiches have a talent for sticking, so be extra generous when greasing your muffin pan before tossing in the veggies and egg mix. Think of it as giving them a comfy slide to party town.
  2. Cool Vibes: Let the quiches cool for a solid 10 minutes after their hot oven adventure. It’s like giving them a little spa break – they’re less likely to cling onto the pan. If they’re being stubborn, a butter knife or spatula around the edges should do the trick.
  3. Silicone Love: If you’ve got silicone muffin trays, you’re in for a treat! Quiches pop out like magic. Silicone muffin cases are cool too, so feel free to pick your silicone sidekick for this recipe.

Trying Some Variations With This Recipe!

  1. Veggies: Feel free to play around with the veggies based on what you have in your kitchen or your taste preferences. It’s not a must, but I like to sauté the veggies to make them a bit tender and let out their juicy flavors before adding them to the eggs. Remember, if you’re dealing with tougher veggies like carrots or sweet potatoes, give them a good cook before mixing them in.
  2. Cheese: Say goodbye to the usual Cheddar and say hello to a world of cheese possibilities! Swap it out for Monterey Jack, Swiss, Tasty, Mozzarella, Feta, or Parmesan for a whole new flavor experience.
  3. Extra Add-Ins: Let’s get creative! Throw in some freshly chopped herbs, dried herbs, crispy bacon, or chopped ham for that extra punch of flavor. Your taste buds will thank you!

Frequently Asked Questions (FAQs)

Q: Can I freeze a mini crustless quiche for later?

A: Yes, you can freeze them! Once cooled, wrap each quiche individually in plastic wrap and place them in a freezer-friendly bag. They can be stored for up to three months. When you want to eat them, thaw them in the refrigerator overnight and reheat them.

Q: Can I customize the ingredients in a mini crustless quiche?

A: Absolutely! Feel free to get creative with your ingredients. Mix and match veggies, cheeses, and additional add-ins to suit your taste preferences, or use what’s available in your kitchen.

Q: Can I make a mini crustless quiche without eggs?

A: While the traditional recipe includes eggs, you can experiment with egg substitutes like tofu or chickpea flour for an egg-free version. Adjust the seasonings accordingly for flavor.

4 from 1 vote (1 rating without comment)
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