Mini Crustless Quiches


So I’m currently without a kitchen.

We’re having our kitchen completely remodeled and for the last week there has literally been nothing in our kitchen. No cabinets, countertops, ovens, stoves or anything else. We have a microwave on our dining room table and that’s pretty much the extent of our kitchen at the moment.


As I type this, there are two people downstairs beginning the cabinet installation  so our new kitchen is starting to take shape. Which is good because I’ve been having serious kitchen withdrawals.


We knew we’d only have a microwave to “cook” in for a few weeks so in the weeks leading up to the remodel we cooked and froze a bunch of meals so we don’t have to eat out or get takeout every night.


These mini crustless quiches were one of the things I made before the kitchen was no more. You can put pretty much anything you want in them, they’re super easy to make and they freeze and reheat like a dream. Just what you want when you have no kitchen. Or don’t want to put a lot of effort into breakfast but still want something that tastes good.


I put mushrooms and green onions (scallions/spring onions – why are there so many names for the same thing?!) in these, but you can add anything from bacon or sausage to peppers and broccoli. You just want to make sure you’ve cut up everything nice and small because these are made in a mini muffin pan so there isn’t a lot of room.


You can eat these right away or do what I did and freeze them for future use. If you’re going to freeze them, line them up on a baking sheet and stick them in the freezer until frozen, then you can put them all in a ziploc bag and pull them out as you want them. If you put them straight in the bag they’ll all stick together and freeze as one big quiche clump which is probably not something you want.


Doughnuts last week, quiches this week. I’ve got your breakfasts covered 😉

Mini Crustless Quiches

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 48 mini quiches


  • 2 bunches scallions, thinly sliced
  • 1/2 cup diced mushrooms
  • 6 eggs + 3 egg yolks
  • 1/2 cup shredded Parmesan
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups milk
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 350°F. Lightly grease 2 24-cup mini muffins pans with cooking spray. Place some scallions and mushrooms on the bottom of each cup.
  2. Whisk eggs, yolks, parmesan, salt and pepper together. Whisk in milk until smooth. Fill each muffin cup with this egg mixture, then top each with your grated cheddar.
  3. Bake quiches for about 30 minutes, they should be puffed up and browned on top. Rotate halfway through and move from top rack to bottom rack (and vice versa) for more even baking.
  4. Once baked, run a small offset spatula or knife around each quiche and turn out onto a wire rack. Flip each quiche right-side up and serve warm or at room temp.
  5. To freeze, place quiches on a sheet pan (make sure they aren't touching) and put in the freezer. Once frozen, transfer quiches to a freezer ziploc bag and pull out as needed.

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