Crustless Mini Quiche – with Quinoa

These easy crustless mini quiche are high in protein and perfect for your busy mornings. With added quinoa and healthy vegetables, they are sure to fill you up. Crustless mini quiche stores well in the fridge for a quick breakfast option too!

Equipment Needed to Make Crustless Mini Quiche with Quinoa

• Muffin Tins
• Silicone muffin liners
• Silicone 12-Cup Muffin Pan
• Baker’s Secret Nonstick spray
• Whisk
• 1/4 cup ice cream scoop
• Vegetable Chopper

Ingredients to Make Crustless Mini Quiche with Quinoa

• Eggs
• Cooked (and cooled) Quinoa
• Shredded Cheese
• Red and Green Peppers
• Mushrooms or another vegetable
• Ham or another meat
• Green Onions
• Fresh Herbs
• Salt and Pepper

How to Make this Crustless Mini Quiche Recipe

Step 1:

Preheat oven to 375° F.

Step 2:

Grease your muffin tins with non-stick spray (coconut or vegetable oil works well too). You can also use silicone muffin liners. Paper liners do not work well with this recipe.

Step 3:

In a large bowl, scramble your eggs.

Step 4:

Stir in the cooked (cooled) quinoa.

Step 5:

Fold in the diced ham and shredded cheese.

Step 6:

In a small bowl, combine the green onions, fresh herbs, and optional diced mushrooms.

Step 7:

Add to egg mixture.

Step 8:

Using a 1/4 cup scoop or measuring cup, fill each muffin tin ½ way.

Step 9:

Bake for 10-12 minutes until puffed up and starting to look dry on the top.

Crustless Quiche Recipe FAQs

How do you know when mini quiche is done?

Once the tops of your quiche are nearly dry you can take your mini quiche out of the oven.

What goes with mini quiche?

You can serve fresh berries, hashbrown potatoes, muffins, baked oatmeal, or other breakfast pastry with your mini quiche.

What vegetables can you put in mini quiche?

Peppers, onions, mushrooms, spinach, leeks, and cooked broccoli are all great vegetable options for this crustless quiche recipe. Just make sure that all of your vegetables are chopped really well – the smaller the better.