Best Crustless Mini Quiches Recipes

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

CRUSTLESS COTTAGE CHEESE MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
• Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
• Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine.
• Divide mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

EASY CRUSTLESS MINI-QUICHES

Steps:

• Preheat oven to 350. Spray muffin cups lightly with Pam.
• Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
• In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
• (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
• These can be refrigerated and microwaved, works well for a fast breakfast.

CRUSTLESS MINI QUICHES

Steps:

• 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
• 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
• 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
• 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
• 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Steps:

• Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.
• Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
• Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

CRUSTLESS MINI SPINACH QUICHES

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray (with Pam) muffin tin (for minis) or 9 inch pie pan (for large pie).
• 2. Heat large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in minced garlic, add spinach and continue cooking until excess moisture has evaporated. Drain any liquid when done.
• 3. In a large bowl, combine egg beaters, cheese, and pepper. Add spinach mixture and stir to blend. Scoop into prepared tins or pie pan. If using muffins tins, fill tins to tops - should make no more than 12 per recipe.
• 4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Steps:

• 1. Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.
• 2. Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.

MINI CRUSTLESS SPINACH AND FETA QUICHES

Steps:

• Heat oven to 375ºF.
• Whisk eggs, dressing and milk until blended.
• Place spinach in 24 mini muffin pan cups sprayed with cooking spray; top with cheese. Spoon egg mixture over ingredients in cups.
• Bake 17 to 20 min. or until centers are set and tops are golden brown. Immediately run knife around edge of each quiche, then remove from pan to serve.

CRUSTLESS MINI QUICHES

Steps:

• Preheat oven to 350 degrees.
• Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs.
• Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar.
• Process until well blended.
• Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion.
• Pour equal amounts of egg mixture over each.
• Cups will be about half full.
• Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.
• Note: The quiches will be puffy when removed from oven, but deflate rapidly.

NIF'S MINI CRUSTLESS QUICHES

Steps:

• Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
• Mix all ingredients in a bowl.
• Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES

Steps:

• Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
• In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
• Stir in cheese, carrots, zucchini and bell pepper.
• Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
• Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

CRUSTLESS MINI-QUICHES

Steps:

• Preheat oven to 350 degrees.
• In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
• Mix eggs, milk, and spices.
• Slice the sausage links and cut bacon into bite-size pieces.
• Spray muffin tins (whichever you prefer).
• In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
• Ladle in the egg until the fillings are just covered (not too close to the top).
• Bake about 10-15 minutes until fluffy and slightly brown.
• Remove from oven and serve warm!

CRUSTLESS CARROT MINI-QUICHES

Steps:

• In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
• Add carrots; cook about 2 minutes more until tender crisp.
• Remove from heat.
• In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
• Stir in carrot mixture.
• Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
• Spoon about 1 tbsp of the carrot mixture into each muffin cup.
• Bake in a 325F oven for 15 minutes or until set.
• Let stand 2 minutes.
• Remove from pans. Serve hot.

CRUSTLESS VEGGIE MINI QUICHES RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. COOK'S TIPS: Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.

MINI WHITEBAIT CRUSTLESS QUICHES

Steps:

• Saute the onion and oil over a low heat for 5 minutes or until soft. Put aside and leave to cool.
• Preheat oven to 190 degrees celcius & spray the muffin tin with oil spray.
• In a bowl whisk the eggs. Add the salt, pepper, dill, thyme, milk, flour & parmesan and whisk until smooth.
• Stir in the whitebait and cooled onions.
• Spoon into the muffin tin.
• Place tin into preheated oven and bake for 15 - 20 minutes or until set and a pale golden colour.
• Remove from oven and leave the quiches to cool in the tins for 15 minutes before removing otherwise they may break up as you try to get them out of the tin.
• Serve warm or at room temperature with a salad. If making mini-muffin sized quiches they are great served as a nibble with drinks.