Crustless Mini-Quiches

It’s an appetizer, it’s breakfast, it’s a brunch dish. These muffin sized quiches are always a hit and a great way to clear out the refrigerator. Anything goes with this one; you’re limited only by your imagination. Plus, they are impossible to mess up. It’s a completely forgiving dish that anyone can make with whatever you have on hand.


  • 18-24 eggs (18 if using milk and cheese)
  • 1 pound protein – sausage, bacon, ground beef, ground lamb, ground turkey, etc.
  • 1 c milk, optional
  • 3-4 c veggies – spinach, peppers, onions, mushrooms, etc.
  • 3 oz most any cheese, optional
  • Salt to taste, keep in mind the salt in cheese and protein
  • Pepper to taste
    • TIP = if you choose not to use milk and cheese, then the quiches are denser and a snick less flavorful, but they still taste and look great.


What I used today, as shown in the photo

  • 18 eggs
  • 1 pound sausage
  • 4 left over slices of bacon
  • 1 c milk
  • 2 onions (1 white, 1 purple)
  • 5 oz grape tomatoes
  • 2.5 oz chopped kale
  • 3 oz grated goat cheese
  • 3 pinches of salt
  • 1.5 pinches of pepper



  • In a large skillet, cook protein and veggies.
  • Preheat over to 350 degrees.
  • In a large bowl, beat the eggs and milk together, if using,
  • Spray the 2 standard sized muffin tins of 12 with cooking spray. I use coconut oil.
  • Using a tablespoon for even distribution, spoon the cooked veggies and proteins into the 24 compartments.
  • If using cheese, add cheese to the top of each veggie and protein pile.
  • Then pour the egg and milk mixture, if using, into each compartment. You’ll fill until each one is about 4/5 full, almost to the top.
  • Bake approximately 25-30 minutes until fluffy, slightly brown, and cooked. They will rise a bit too but don’t worry, they’ll contract as they cool. Using milk increases the cooking time a bit but don’t worry, you’ll be able to visually determine when they are done.
  • Remove from oven.
  • Serve warm or at room temperature.
  • These freeze well too! When reheating, warm each one up in the microwave for about 30 seconds.

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