Crustless Mini Quiche This slimmed down crustless mini quiches will not disappoint. Make them ahead for grab-and-go breakfast for the week. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? I also like this vegetarian crustless Broccoli Cheddar Quiche. Variations: Recipe by Susie Updated on January 14, 2022 Rate 18 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 5 mins Total Time: 55 mins Servings: 12 Yield: 3 dozen quiches Jump to Nutrition Facts Ingredients cooking spray 1 pound bulk sausage 1 cup shredded Cheddar cheese 1 cup shredded Swiss cheese ½ cup chopped green onion (Optional)
Crustless Mini Quiche Recipe
Remove and cover tightly with aluminum foil and freeze for three months. Reheating: From the fridge, microwave the quiche for about 1 minute. From frozen, place the mini quiche on a sheet pan inside a 350-degree F oven for 10-15 minutes or until warmed through. Recipe Tips. easy to freeze & reheat Mini Quiche Video Tutorial How to Make Mini Quiche Make pie dough: Pie dough needs to chill for 2 hours before it's useable, so I always recommend making it the night before. Or make it now and store it in your freezer for up to 3 months. Make the egg filling: I like to make the egg filling before I start shaping the crusts. 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. Print Recipe Makes 48 pieces Nutritional Info Ingredients 1/4 cup cornstarch 1 1/4 cups whole milk 2 large eggs 2
Crustless Mini Quiche Recipe Sugar & Soul
Whisk together the eggs and cream and stir through the cheese. Generously grease a muffin tray and divide the sauteed vegetables between the cups. Fill each muffin cup to the top with the egg/cream mixture. Bake for 25 minutes, until set and golden. Allow to cool, then use a butter knife to loosen the outside of the muffins and remove from tray. The Ingredients Eggs. The key ingredient for our crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish. Eggs are a wonderful source of protein, vitamins, and selenium, making them an eggcellent (I had to) addition to your day. Whole Milk + Half-and-Half. 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. Step 1 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners. Step 2 2. Have ready a bowl of ice water. Bring a saucepan of.
Crustless Mini Quiches Mini frittata, Egg muffins and Muffin recipes
Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Add the broccoli and cook for 5 minutes or until tender. Remove from heat. 1 tablespoon olive oil, 2 cups broccoli florets. Place the eggs in a large measuring cup and whisk well to combine. Mini Crustless Quiche Yield: 12 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients 6 Eggs 3 Tablespoons Milk 1/2 Teaspoon Mixed Herbs 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Chopped Cooked Bacon, Ham or Shredded Chicken 1 Cup Cheese (I use Tasty)
Crustless mini quiche are similar to traditional quiche as far as ingredients, but without the crust. These are great if you are eating gluten-free or keto. Because there's no crust they are just a pure hit of protein, which we all need in the morning. These are delicious for a quick lunch, as well, with a salad. Table of contents Step 1: Preheat the oven to 375 degrees. Coat 10 mini-muffin cups with non-stick cooking spray. Step 2: Heat the oil in a large cast-iron or non-stick skillet over medium-high heat. Once hot, add the onions and sauté for 4 minutes.
DOMESTIC GODDESSES Mini crustless quiche so quick (and almost guilt
Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl. Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms. These mini crustless quiches make a delicious breakfast or lunch, and if you're on a low-carb diet, they're ideal. Serve them with fresh tomatoes or a spoonful of salsa, or serve as a party appetizer. It's a great make-ahead recipe as well. Just freeze and reheat one at a time or as many as you need. Ingredients 1 tablespoon unsalted butter
