Crustless Mini Vegetable Quiche – These mini quiche are simple decadence. Simple, because they bake in a muffin tin which gives individual portions and makes them cute as a button, too. We do eat with our eyes first after all. These decadent creamy mini quiche can be made with a plethora of flavor combinations and variations. The sky is truly the limit.
I love peeking at them while they bake as they puff up like beautiful little golden souffles. 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? Everyone eats at the same time.
On busy mornings these little quiche reheat well, too. I serve them for breakfast, brunch and breakfast for dinner in a snap.
Crustless Mini Vegetable Quiche
- 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 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 diced bell peppers, onion 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.