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Crustless Mini Vegetable Quiche

These Crustless Mini Vegetable Quiche are simple decadence. Simple, because they bake in a muffin tin which results in individual portions and they’re cute as a button, too. These decadent creamy mini quiche can be made with a plethora of flavor combinations and variations personalizing each one to your taste.

Crustless Mini Vegetable Quiche

Easy Crustless Mini Vegetable Quiche Recipe

Everyone has their favorite flavor combinations for omelets. Needing to simplify breakfast on busy mornings, I began using this method for baking them in the oven so everyone would be satisfied. I love peeking at them while they bake as they puff up like beautiful little golden soufflés. After removing from the oven, they will settle a bit. Baking eggs this way allows you to cook for vegetarians and meat eaters alike all at the same time. Sprinkle cubed ham, cooked and crumbled bacon or sausage in half of the mini quiche and leave the rest meat free. The best part is everyone gets to eat together. It doesn’t get any better than that.

Crustless Mini Vegetable Quiche

How to Make the Best Crustless Mini Vegetable Quiche Recipe

  • Ingredients you’ll need to make homemade Crustless Mini Vegetable Quiche: Large eggs, grated Parmesan cheese, heavy cream, salt, black pepper, ground mustard, nutmeg, butter, green onions, red bell pepper, green bell pepper, mushrooms and shredded colby jack cheese.
  • Kitchen tools you’ll need: A medium bowl, whisk, skillet, measuring cups and spoons, large spoon, a standard size 12 cup muffin-cupcake pan and a cheese grater.
  • How do you make Crustless Mini Vegetable Quiche? In a medium bowl, whisk together the eggs and seasonings. Cook the peppers, mushrooms and onion in a skillet to soften then add to the muffin cups with shredded cheese. Top with whipped eggs and bake until puffed and set.
  • You can adapt the fillings for these mini quiche to suit your own taste. You could use jalapeno or poblano peppers in place of green peppers for added spice.
  • These quiche are ideal for low carb and keto meal options. You can switch up the flavor by changing the ingredients and shredded cheese.
  • You could also add cubed ham, or cooked and crumbled bacon or sausage to the filling.
  • You could make as many different flavors as you like an bake them all at one time.
  • The mini quiche will puff up while baking and will naturally settle once cooled.
  • Store baked Crustless Mini Vegetable Quiche in an airtight container chilled in the refrigerator for up to 4 days. Reheat gently in the microwave in single serving portions.
  • These crustless quiche can also be frozen for up to 2 months. Thaw on the counter for a few minutes, then reheat in the microwave.

Crustless Mini Vegetable Quiche

More Easy Breakfast Recipes to Make

On busy mornings these little quiche reheat well, too. I serve them for breakfast, brunch and breakfast for dinner in a pinch. You may also like to try these recipes:

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5 from 1 vote

Crustless Mini Vegetable Quiche

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: crustless-mini-vegetable-quiche
Servings: 10 mini quiche
Calories: 178kcal
Author: Melissa Sperka


  • 8 large eggs
  • 1/2 cup heavy cream
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground mustard
  • dash of nutmeg
  • 2 Tbsp butter or light butter
  • 3 medium green onion thinly sliced
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced mushrooms
  • 1 cup shredded Colby Jack cheese or your favorite


  • Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
  • Whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard and a dash of nutmeg.
  • In a medium skillet cook the onion, diced bell peppers, and mushrooms in 2 Tbsp of butter until softened and browned. Around 3-5 minutes.
  • Divide the cooked vegetables between the muffin cups. Sprinkle with 1/2 of the shredded Colby-Jack cheese.
  • Fill the muffin cups 2/3 full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
  • Bake for 18-20 minutes until puffy, golden and set when gently shaken. The eggs will deflate slightly when removing from the oven.
  • Serve immediately.


Serving: 1serving | Calories: 178kcal | Carbohydrates: 2g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 294mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. From the recipe: 3. In a medium skillet cook the onion, diced bell peppers, and mushrooms in 2 Tbsp of butter until softened and browned. Around 3-5 minutes.

      1. You can make these bite size. My guess is 24 although that could vary. The baking time will be less too, so check halfway through baking.

  1. 5 stars
    Wow, these are the Best! I followed the recipe to a T. The only thing I did different is subbed green bell pepper with zucchini from my garden. Thank you for this amazing recipe!!

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