Jump to Recipe
Packed with flavor and colorful veggies, these mini crustless quiches are perfect for a quick breakfast, a luxury weekend brunch, as an appetizer, or even a savory snack on the go. With these easy crustless quiche muffins, you can swap out or add more ingredients as you wish. Plus, this healthy quiche recipe is totally gluten-free and dairy-free too, but no one would care!
Want to save this recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
Jump to:
- Crustless Quiches For Breakfast, Brunch or An Anytime Snack
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipes Notes + Substitutions
- How to Make Mini Crustless Quiches (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Crustless Recipes You’ll Enjoy:
- Gluten-Free Brunch Ideas to Love:
- Mini Crustless Quiches (Gluten-Free, Dairy-Free)
Crustless Quiches For Breakfast, Brunch or An Anytime Snack
One of our favorite recipes on the blog is definitely this crustless spinach quiche, which we make on a frequent basis, just because of how simple and tasty it is.
When we want to eat something lighter but still healthy, a crustless quiche is the perfect choice. You get to enjoy the quiche filling ingredients without the heaviness of a crust. It’s great for an easy breakfast, brunch or a fast snack on the go.
This is great, especially in the summer months, or during the days when you’re not extremely hungry, but still want something flavorful.
Why This Recipe Works:
- Simple Ingredients: All you need for this mini crustless quiche recipe are ingredients that are easily accessible at the local grocery store (and I’m guessing you might already have most of them on hand)!
- Easy to Make: This nutritious recipe is uncomplicated. Simply add sautéed veggies to the quiche batter, which you’ll transfer to a muffin mold and then bake the egg cups! It doesn’t get any easier than this!
- Flexible: I love a recipe that’s versatile and adaptable. In this case, you can simply chop up any veggies you’ve got in your crisper drawer, sauté them, and then add to the quiche batter before baking.
- Totally Gluten-Free and Dairy-Free: Best of all, these crustless quiche muffins are 100% gluten-free and dairy-free (I use non-dairy almond milk instead of cream and cheese, and olive oil instead of butter).
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this crustless mini quiche recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Subscribe
Get delicious GLUTEN-FREE recipes each week!
Recipes Notes + Substitutions
- Olive Oil:I like usingextra virgin olive oilfor its more pronounced flavor, but you may also use other vegetable oils such asavocado oil,coconut oil, orsunflower oil.
- Vegetables:I used a mix of red onions, red peppers and spinach for the veggie filling, but go ahead and mix it up according to the types of vegetables you enjoy (or rather, what you have on hand right now).
- Condiments:I like a bit of heat, so I’ve addedred chili pepper flakesand salt for seasoning. However, you can also useblack pepper,garlic powder,onion powder,curry powder, or whatever else strikes your fancy!
- Eggs:In this crustless mini quiche recipe, eggs are essential for binding the ingredients together. If you rather not use 5 whole large eggs, you can also swap our some of the egg yolks for extra egg whites. I have not tried this recipe without eggs or using an egg-replacer, so I don’t know how that would turn out.
- Almond Milk:I like using an unsweetened version of my5-minute homemade almond milk. However, you may also use another non-dairy milk such ascashew milk,rice milk,soy milk,oat milk, or even walnut milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal whole milk or heavy cream instead.
How to Make Mini Crustless Quiches (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and grease a regular12-cup silicon muffin mold. You can also spray the mold with cooking spray instead.
2. Dice Onion and Bell Pepper
Finely dice the red onion and red bell pepper.
3. Chop Spinach
Roughly chop the spinach leaves.
4. Sauté Onions and Bell Peppers
Heat up the oil in a large non-stick skillet over medium-high heat and sauté the diced onions and bell peppers for 10 minutes until veggies are tender.
5. Add Spinach and Condiments
Add the chopped spinach, red chili flakes and salt, and sauté for 2 minutes until spinach is wilted.
6. Prepare Quiche Batter
In a large mixing bowl, whisk eggs and almond milk together until you get a pale yellow liquid mixture.
7. Add Veggies to Batter
Add the sautéed vegetables to the large bowl with the egg mixture and mix well until the veggies are evenly distributed.
8. Transfer to Muffin Mold
Divide the quiche mixture evenly between the muffin cups of the silicon muffin mold.
9. Bake Until Set
Bake the mini crustless quiches on the middle rack of the oven for 25 minutes until the egg muffins are set and golden brown on top.
10. Cool Slightly Before Removing. Enjoy!
Let the mini quiche cups cool for a few minutes at room temperature in the mold before running a butter knife around the edges and removing them. Serve the mini veggie quiches warm with a dash of hot sauce and a side of salad.
Dish by Dish Tips/Tricks:
- Mix Up the Veggies: Feel free to use any mix of vegetables that you prefer. Think fresh broccoli, asparagus, mushrooms, kale, chard, green onions or corn. Anything goes! This is a great recipe that’s very flexible.
- Add Protein: I’ve kept this quiche recipe vegetarian, but you can also add in some protein such as chicken or turkey sausage, or even chopped bacon bits.
- Use Silicon Mold For Easy Removal: I like baking these mini crustless quiches in a silicon muffin mold because they come out easily and the cooked quiches don’t stick to the mold. If you don’t have a silicon mold, you can also use a regular muffin pan, but just make sure to grease it well before pouring the quiche batter in (or line the pan with paper cups for easy removal).
- Make a Large Quiche Instead: If you prefer a big quiche instead of mini quiches, simply pour the mixture into a larger mold, or in a cast iron skillet (like our popular crustless spinach quiche).
- Make Bite-Sized Quiches: If you prefer to make tiny quiches as finger food for a party, simply pour the batter into a mini muffin tin instead (you’ll get 24 tiny quiche bites instead of 12 mini quiches).
- Pour Batter into Crust: If you like having a crust to go with your quiche, you can always par-bake a pie crust and then pour the quiche batter into the par-baked crust and then baking until ready.
Recipe FAQs:
How to Store Crustless Mini Quiches
To store, let the mini crustless quiches cool completely at room temperature before placing in anairtight container. They will keep in the fridge for up to 5 days. Reheat in the oven or microwave for a few minutes before eating.
Can I Freeze These Mini Quiche Muffins?
Yes, of course! To freeze, placed the cooled mini quiche muffins in afreezer-safe containerorziplock bagand freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating and serving.
Other Crustless Recipes You’ll Enjoy:
- Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
- Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
- Pear Custard Pie (Gluten-Free, Dairy-Free)
- Easy Cherry Clafoutis (Gluten-Free, Dairy-Free)
Gluten-Free Brunch Ideas to Love:
- Gluten-Free French Toast Sticks (Dairy-Free)
- Easy Gluten-Free French Toast (Dairy-Free)
- Soft, Fluffy Gluten-Free Bagels (Dairy-Free, No-Boil)
- Gluten-Free Blueberry Dump Cake (Vegan)
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Mini Crustless Quiches (Gluten-Free, Dairy-Free)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Author: Felicia Lim
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Packed with flavor and colorful veggies, these mini crustless quiches are perfect for breakfast, brunch, as an appetizer, or even a savory snack on the go. With these easy crustless quiche muffins, you can swap out or add more ingredients as you wish. Plus, this healthy quiche recipe is totally gluten-free and dairy-free too, but no one would care!
Ingredients
UnitsScale
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 1/2 cups packed spinach leaves, chopped
- 1 teaspoon red chili pepper flakes
- 1 teaspoon salt
- 5 eggs
- 1/2 cup unsweetened almond milk
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease a regular 12-cup silicon muffin mold.
- Dice Onion and Bell Pepper: Finely dice the red onion and red bell pepper.
- Chop Spinach: Roughly chop the spinach leaves.
- Sauté Onions and Bell Peppers: Heat up the oil in a large skillet over medium-high heat and sauté the diced onions and bell peppers for 10 minutes until veggies are tender.
- Add Spinach and Condiments: Add the chopped spinach, red chili flakes and salt, and sauté for 2 minutes until spinach is wilted.
- Prepare the Quiche Batter: In a large mixing bowl, whisk the eggs and almond milk together until you get a pale yellow liquid mixture.
- Add Veggies to Batter: Add the sautéed vegetables to the bowl with the egg mixture and mix well until the veggies are evenly distributed.
- Transfer to Muffin Mold: Divide the quiche mixture evenly between the cups of the silicon muffin mold.
- Bake Until Set: Bake the mini crustless quiches on the middle rack of the oven for 25 minutes until set and golden brown on top.
- Cool Slightly Before Removing: Let the mini quiche cups cool for a few minutes at room temperature in the mold before running a butter knife around the edges and removing them.
- Serve and Enjoy: Serve the mini veggie quiches warm with a side of salad.
Notes
Olive Oil: I like using extra virgin olive oil for its more pronounced flavor, but you may also use other vegetable oils such as avocado oil, coconut oil, or sunflower oil.
Vegetables: I used a mix of red onions, bell peppers and spinach for the veggie filling, but go ahead and mix it up according to the types of vegetables you enjoy (or rather, what you have on hand right now).
Condiments: I like a bit of heat, so I’ve added red chili pepper flakes and salt for seasoning. However, you can also use black pepper, garlic powder, onion powder, curry powder, or whatever else strikes your fancy!
Eggs: In this crustless mini quiche recipe, eggs are essential for binding the ingredients together. If you rather not use 5 whole eggs, you can also swap our some of the yolks for extra egg whites. I have not tried this recipe without eggs or using an egg-replacer, so I don’t know how that would turn out.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. However, you may also use another non-dairy milk such as cashew milk, rice milk, soy milk, oat milk, or even walnut milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal whole milk or heavy cream instead.
Storing/Freezing: To store, let the mini crustless quiches cool completely at room temperature before placing in an airtight container. They will keep in the fridge for up to 5 days. Reheat in the oven or microwave for a few minutes before eating. To freeze, placed the cooled mini quiche muffins in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating and serving.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: French
