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 “Beyond the Bayou Blog” 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.
Reasons To Love This Recipe!
- 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.
- 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!
- 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.
Some Other Delicious Breakfast Ideas I Recommend!
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!
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Calories: 200kcal
Servings: 12
Equipment
- Muffin Liners
- Muffin Tin
Ingredients
- 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)
Instructions
- 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.
Notes
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!
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Sodium: 101mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Calcium: 94mg | Iron: 0.2mg
Delicious Accompaniments for Mini Crustless Quiche!
Time for The Special Tips Of Mine!
- 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.
- 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.
- 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.
