Mini crustless quiches are the best make-ahead breakfast for busy mornings! They’re made without cream and have no crust or pastry, making them an easy and naturally low carb option perfect for the whole family! {Low carb & gluten-free}
Mini Crustless Quiches – Perfect Make-Ahead Option!
If you struggle to get enough protein in the morning, you’ll absolutely love this crustless mini quiche recipe! Think Starbucks egg bites – tender, bite-sized, and bursting with flavor.
Once they’re baked, you can keep them in the fridge and reheat and go for a super simple, protein-packed breakfast any day of the week.
They’re also so easy to customize and make a nice finger food option for brunches. We love them with bacon and cheese, but you can really make them your own!
For more egg muffin recipes, check out these Mini Egg Bites, Cottage Cheese Egg White Bites and Turkey Sausage Egg Muffins!
Why We Love This Mini Quiche Recipe Without Pastry
- High protein breakfast option to feel more satisfied and avoid overeating later on in the day
- Ideal for meal prep
- Naturally low carb and lower in calories
- Great gluten free option
- Bite-sized option perfect for kids!
- Great appetizers for baby showers, bridal showers, Mother’s Day, etc.
- Low fuss option – no need to make crust or deal with puff pastry
Ingredient Notes
- Bacon: For a satisfying crunch and flavor. Use a leaner reduced sodium bacon if you can find it.
- Whole eggs: Provide the main source of protein.
- Milk: Used as a substitute for heavy cream to provide a creamy texture. For richer quiches, use milk with a higher percent milk fat such as whole milk. Plant-based milk can also be used if preferred.
- Cheese: Parmesan and cheddar cheese are both incorporated for added flavor. You can also sub in whatever type of cheese you have on hand.
- Dijon mustard: To provide a touch of tangy flavor.
- Salt and pepper: To bring out all the other flavors and provide balance.
- Chives: To provide a fresh, light taste and pop of color. Finely chopped green onions can also be used.
- Cooked vegetables: To add fiber and extra nutrients. Try adding spinach, bell peppers, broccoli or onions.
How to Make Mini Quiche Without Crust – Step-by-Step Instructions
- Preheat the oven to 375 F. Prepare 12 metal muffin cups by spraying with oil or using 12 silicone baking cups.
- Cook the bacon in a large non stick skillet over medium-high heat for about 10 minutes or until crispy. Remove the bacon from the pan, blot with a paper towel to remove excess grease and chop it into small pieces.
- In a large bowl or measuring cup, whisk eggs, then add the milk, grated cheese, Dijon mustard, pepper and salt. Continue whisking until everything is well combined.
- Divide the cooked bacon and vegetables (if using) evenly between the muffin cups. Next, pour the egg mixture into each of the muffin cups, about 3/4 full. Be sure to evenly fill each cup. Sprinkle the chives over each of the egg cups.
- Bake the crustless mini quiches for 16-19 minutes or until set. If the quiches wiggle a little, that’s okay.
- Let them cool for 10 minutes, then remove them and serve or store them for later.
Keep scrolling to the recipe card below for the full printable mini crustless quiche recipe!
Tips for the Best Crustless Mini Quiche
- I recommend whisking together the egg mixture in a bowl or measuring cup with a spout, since it will make it easier to pour it into each individual muffin cup, making less of a mess.
- I love using silicone muffin baking cups for mini quiche cups since it makes them much easier to remove from the pan. If you don’t use silicone muffin cups, you may need to run a knife around the edges of muffin cups to help remove them from the pan.
- Be sure to fill the cups evenly with the egg mixture. If some of the cups are too full, the quiche mixture might overflow out of the muffin pan.
Recipe FAQs
The best way to prevent the mini quiches from sticking is to use silicone muffin liners or a silicone pan since they pop right out once cooked. If you don’t have muffin liners, take your time and grease each muffin cup very well with oil or non-stick spray.
Mini quiches are great for busy mornings because they can be served hot or cold. Feel free to heat them up in the microwave or eat straight from the fridge.
Mini egg quiche muffins work great in a mini muffin pan. The recipe will yield a lot more mini quiches than if you’re using the regular muffin pan. Fill the tins 1/2 full instead of 3/4 to avoid overflowing while baking. You’ll also probably want to reduce the bake time as well. They make great appetizers or finger foods for parties, or a bridal shower or baby shower!
Storage & Reheating Guidelines
Refrigerator: Place in an airtight container and store in the fridge for up to 3 days.
Freezer: Allow mini quiches to cool to room temperature. Wrap cooled quiches in plastic wrap then place in a freezer-safe container or bag. Store for up to 3 months in the freezer.
To reheat: Reheat in the microwave for 30 seconds. To reheat from frozen, unwrap then reheat for 1-2 minutes.
Mini Quiche Filling Ideas
If you want to switch it up from the bacon and cheese or incorporate some extra veggies, you can also try any of the following add-in options:
- Spinach
- Chopped asparagus
- Grated zucchini or carrot
- Diced broccoli florets
- Bell peppers
- Turkey bacon
- Turkey sausage
- Ham
- Smoked salmon
What to Serve with Mini Quiche
Crustless mini quiche cups are perfect for busy mornings as a quick protein source. They go well with a variety of quick to prepare breakfast foods. Or serve them along with brunch.
Try them with:
- Yogurt and granola
- Overnight Oats
- High Protein Cinnamon Rolls
- Protein French Toast
- 5-Ingredient Bagels or Cottage Cheese Bagels
- Healthy Roasted Potatoes
Recipe Variations
- To make vegetarian: Omit the bacon and sub in a different cheese for parmesan.
- Switch up the cheese: Try using feta and mozzarella or Swiss cheese or goat cheese and Gruyere.
- To make lighter: Sub in 4 egg whites for half the eggs.
More Egg Recipes
- Crustless Asparagus Quiche
- How to Bake Eggs in a Muffin Tin
- Heart Shaped Eggs
- Scrambled Eggs without Milk
- Spinach Zucchini Frittata
- Egg White Wraps
Did you make this recipe? Scroll down to leave a star rating and review!
Best Crustless Mini Quiche Recipe {without Pastry}
Video
Ingredients
- 8 bacon slices cooked
- 8 large eggs
- 1/2 cup milk
- 1/2 cup shredded parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh chives
Optional Add-ins:
- 1/2 cup cooked and chopped vegetables (i.e. spinach, red peppers, mushrooms, broccoli, etc.)
Instructions
- Preheat the oven to 375 degrees. Generously spray 12 metal muffin cups with cooking spray or use 12 silicone baking cups.
- Heat a large non-stick skillet over medium heat. Add the bacon slices and cook until crispy, about 10 minutes. Remove bacon from pan, blot with paper towel to remove excess grease. Chop into small pieces.
- Place the eggs in a large measuring cup and whisk well to combine. Add the milk, grated cheese, Dijon mustard, pepper and salt; whisk until incorporated.
- Divide the cooked bacon pieces and vegetables (if using) evenly between each of the prepared muffin cups.
- Pour the egg mixture into each muffin cup as evenly as possible, about 3/4 of the way full. Sprinkle each cup evenly with chopped chives.
- Bake the crustless mini quiches for 16-19 minutes, or until set (it's ok if they have a slight wobble). Cool for 10 minutes, then remove from muffin tin or molds. Enjoy or store for later.
Notes
- I recommend whisking together the egg mixture in a bowl or measuring cup with a spout, since it will make it easier to pour it into each individual muffin cup, making less of a mess.
- I love using silicone muffin baking cups for mini quiche cups since it makes them much easier to remove from the pan. If you don’t use silicone muffin cups, you may need to run a knife around the edges of muffin cups to help remove them from the pan.
- Be sure to fill the cups evenly with the egg mixture. If some of the cups are too full, the quiche mixture might overflow out of the muffin pan.
- The nutrition information is based on one mini quiche muffin.
Nutrition
This recipe was originally posted in January 2023 and the text was updated in December 2024.
These are delicious, but after taking out of freezer to reheat they have a lot of water coming out, how do I fix that,
That’s such a great question Patty! Depending on whether or not you added vegetables, some of the extra water could be coming from the vegetables, but if you didn’t add them, it’s likely just from the eggs themselves. When eggs freeze and thaw, they can release a bit of liquid.
A few things that could help:
– Let them cool completely before freezing to avoid extra condensation
– Wrap or store them really well (airtight container or freezer bag)
– Reheat uncovered so any moisture can evaporate
– If you’re microwaving, try switching to the oven or air fryer for a drier texture
– If there’s a bit of moisture after reheating, a quick blot with a paper towel can help absorb some of the extra liquid
Hope that helps – glad you’ve been enjoying the quiches!
Also, it’s a 5 ☆ recipe!
Appreciate the 5-star rating too! :)