Easy Mini Quiche No Crust
Easy mini quiche no crust is perfect for breakfast, brunch or lunch, this quiche is filled with, bacon, ham, onion, mushroom, chopped peppers, parsley, tomato, spinach and a lot of cheese.
These quiches are such an easy delicious breakfasts on the go. They have simple ingredients that you already have in your pantry. It is also easy to freeze. Your family will love these mini quiche!
Make a batch to keep on hand and customize with your favorite fillings.
I love making quiches. They are versatile, so easy to make, and great for using up leftovers.
If you find yourself with leftover ham, this quiche takes just minutes to prep. If you want to make this quiche as a pie, using a frozen pie shell will save you time. Just make a quick pie filling with a little onion, some eggs, milk, cheddar cheese, swiss cheese, or mozzarella and ham. You could use bacon instead of ham if you want or just vegetables.
I love the combination of spinach, mushrooms, ham, and cheese in my quiche. But you can put anything you want in your Egg Muffins.
Choose your filling of choice. Cooked sausage or bacon, veggies, cheese, or chopped meat for cheeseburgers are all great choices. You can also make each muffin tin with different filling.
These tasty mini quiches are an easy way to please a crowd.
Ingredients to Make the mini quiches are:
I put the fillings separated for you to choose your combination or you can do like me who likes everything and add all fillings in my tin muffins.
BASE:
- 12 large eggs
- 2 tablespoons finely chopped onion, (red, white or yellow/brown)
- Salt and pepper, to taste
TOMATO SPINACH MOZZARELLA:
- 1/4 cup fresh spinach, roughly chopped
- 8 grape or cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese or your choice of cheese
BACON CHEDDAR:
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
- 1/4 cup sliced brown mushrooms
- 1/4 cup red bell pepper, (capsicum), diced
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
How do you make Mini Quiche?
How long you bake the Mini quiches?
INSTRUCTIONS
- Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or melted butter. If you don’t have a muffin tin you can use ramekins, just remember to use a baking sheet underneath it.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin pan.
- Divide the three topping combinations into 4 muffin cups each, or put a little of each filling into every muffin tin.
- Bake for 20 minutes until the eggs are firm to the touch and cooked through. There should be no visible liquid.
Baking times will vary if you use mini muffin or jumbo muffin tins.
- Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
How do you reheat egg muffins?
For best results, thaw any frozen Quiches in the refrigerator overnight before reheating in the morning.
Refrigerated quiches can be reheated in the microwave until hot.
Or, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
How long can you keep Mini Quiche?
Store leftover quiches in the refrigerator and use within 4 days.
Or, individually freeze the muffins in a single layer on a plate. Then, transfer to a freezer-safe bag and freeze for up to 1 month
Easy Mini Quiche No Crust
Easy mini quiche no crust is perfect for breakfast, brunch or lunch, this quiche is filled with, bacon, ham, onion, mushroom, chopped peppers, parsley, tomato, spinach and a lot of cheese.
Equipment
- Muffins tin or ramekins
Ingredients
- 12 large eggs
- 1 Small Finely Chopped onion ( red, yellow )
- 1/4 cup Fresh chopped spinach
- 1/4 cup Cooked bacon, chopped
- 1/4 cup brown mushrooms, chopped P
- 1/4 cup red bell pepper or mixed bell peppers
- 1/4 cup Shredded Mozzarella cheese, or the cheese of your choice
- chopped parsley , to taste
- 1/3 tsp minced garlic or powder garlic
- 1/4 cup cherry tomato, halved
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or melted butter. If you don’t have a muffin tin you can use ramekins, just remember to use a baking sheet underneath it.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin pan.
- Add a little bit of the fillings into the egg mixture or ,divide the three topping combinations into 4 muffin cups.
- Bake for 20 minutes until the eggs are firm to the touch and cooked through. There should be no visible liquid. Baking times will vary if you use mini muffin or jumbo muffin tins, or ramekins.
- Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
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