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 healthy option perfect for the whole family! {Low carb & gluten-free}
Mini Crustless Quiches – Perfect Make-Ahead Option!
Are you ready for an easy make ahead breakfast option the whole family will love? Our crustless mini quiche recipe is perfect for busy mornings, especially if you’re not a morning person. You can store these low carb quiche cups in the fridge and reheat them super quickly in the microwave for an easy breakfast to take on the go.
As a bonus, these mini quiche muffins are made without cream, and no pastry for a fuss-free healthier breakfast option. They’re packed with nutrients and protein to keep you feeling satisfied and energized throughout the day.
The best part is, these egg and bacon muffin cups are easy to customize to everyone’s preferences! Feel free to add different vegetables, proteins or cheese. You can easily meal prep this recipe to make sure you have a healthy and quick breakfast or snack all ready to go for the week.
You can’t go wrong with these tasty little bites!
For more egg muffin recipes, check out these Mini Egg Bites and Veggie Egg White Bites too !
Why We Love This Mini Quiche Recipe Without Pastry
- Source of protein: One mini quiche muffin contains 8 grams of protein. Starting your day off with protein helps ensure satiety and can help prevent overeating later on in the day.
- Make ahead: This mini quiche recipe without pastry can be prepared and cooked ahead of time and then stored in the fridge or freezer until ready to eat. Meal prep has never been easier!
- Healthy: Traditional quiche contains quite a bit of saturated fat in the crust and filling when pastry and cream are used. Our low-carb crustless mini quiche recipe still provides maximum flavour with a lighter twist.
Ingredient Notes
- Bacon: For a satisfying crunch and flavour. 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 flavour. You can also sub in whatever type of cheese you have on hand.
- Dijon mustard: To provide a touch of tangy flavour.
- Salt and pepper: To bring out all the other flavours and provide balance.
- Chives: To provide a fresh, light taste and pop of colour. Finely chopped green onions can also be used.
- Cooked vegetables: To add fibre 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!
Mini quiches freeze very well. After cooling them, wrap them in plastic wrap and place them in a freezer-safe bag or container and store them in the freezer for up to 3 months.
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
- Oatmeal with Almond Milk
- Overnight Oats
- High Protein Cinnamon Rolls
- Protein French Toast
- Sweet Potato Fritters
- 5-Ingredient Bagels
- Healthy Roasted Potatoes
- Heart Potatoes
- Asparagus and Tomato Salad
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
- Turkey Sausage Egg Muffins
- 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!
Crustless Mini Quiche Recipe
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.
Video
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.
Hi I haven’t made this quiche recipe yet..but I need your advice…can I make it in a big baking pan and cut it up? I need to make it for a big group of kids on a trail in South Africa. many thanks Alison Maitre 😊
I haven’t tried it myself but I think it would work! Sounds like a fun adventure – have a great time! :)
I have never reviewed a recipe before, but these were super simple, fluffy, and well-liked by the ladies I served them to. I used farm-fresh eggs, laid the day I made the quiche! The only difference was I used heavy cream instead of milk. I added 1/2 cup of spinach. I made them in my Pampered Chef floral silicone pan, and they popped out so easily and looked adorable. I’m so glad I used the silicone, as you suggested–no oil needed and no stress about getting them out. One guest asked me how I got them to puff up so much, and I said I have no clue because I’ve never made them before. I used a hand mixer to blend the eggs and seasonings (minus the bacon, cheese, spinach, and chives). I thought I could divide the bacon, cheese, spinach, and chives more evenly if I put those into the bottom of each muffin, and then I poured the egg mixture over that. Worked perfectly! I made some without the bacon due to a guest not eating meat, but the bacon made them taste a ton better in comparison. Thanks for the recipe!
Oh my goodness! Nothing is better than mini quiches made with farm fresh eggs laid the same day! Thanks so much for providing these helpful tips…I’m sure other readers will appreciate them too :) Glad they were a hit with the ladies!
We made these today and really enjoyed them. We added fresh spinach and they turned out perfect!
So glad you enjoyed them! Love how you added fresh spinach…yum!!
I have not made this yet, just a question. Can regular baking paper cups be used?
I haven’t personally tried it, but I would think you could use paper baking cups. Please let me know how it goes if you decide to try it out!
My daughter loves taking these to school for lunch. Very easy to make and very tasty.
That’s amazing — such a convenient make-ahead lunch! Glad she’s been enjoying them. Thanks so much for taking the time to leave a rating and review :)
I have been wanting to make a quiche so I can take something to work for breakfast and these individual ones sound perfect!! The hubby and I are trying to eat more veggies and this is a great way to get some additional veggies added during the day!
I’m so happy that this recipe works for you and your husband! I hope you enjoy!
I was wondering if these could be meatless. if so, would that require adding something of equal volume….maybe mushrooms?
Sure! You can skip the meat if you’d like. Mushrooms would make a great addition! And yes, I’d say roughly stick to the same volume. Hope you enjoy :)
This recipe is the BOMB! I try to meal prep quick and easy breakfasts for my husband and I to take to work, and I’m pretty sure he was going to kill me if I sent him off with hard boiled eggs one more time, LOL. Aside from having to sizzle the bacon/veggies (which really doesn’t take that much effort), this is about as simple as hard boiled eggs and tastes 10x better! To-go breakfast is saved :-)
Haha, this comment made my day! Hard-boiled eggs are great, but I can see how they might get a little old after a while lol. So happy you guys have been enjoying the mini quiches! Thanks so much for taking the time to leave a rating and review :)
This recipe is delicious! I want to make them for my morning Bible study group. Can I mix them the night before (meatless version), refrigerate overnight and bake them in the morning?
So happy you were a fan of the recipe! I think it should be okay if you prepare the egg mixture the night before and then bake in the morning. Let me know how it goes if you try it out! Hope your Bible study group enjoys them too :)