Name: Crustless Mini Vegetable Quiche
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 large eggs; 1/2 cup heavy cream; 2 Tbsp grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 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)

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These Crustless Mini Vegetable Quiches are the perfect balance of simplicity and decadence. Simple, because they bake in a muffin tin, creating perfectly portioned, bite-sized treats that are as cute as they are delicious. Decadent, because of their rich, creamy texture and endless possibilities for flavor combinations. Whether you prefer classic veggies or more adventurous pairings, you can easily customize each quiche to suit your taste.

Ingredients to Make Crustless Mini Vegetable Quiche Recipe

Everyone has their go-to omelet combos, right? Well, I got tired of scrambling (pun intended) to make breakfast on busy mornings, so I started baking them in the oven. It’s the perfect way to make sure everyone’s happy without all the fuss. I love watching them puff up like little golden soufflés as they bake—it’s like magic! When they come out, they’ll settle a bit, but they’re still delicious. The best part? You can easily cater to both vegetarians and meat lovers at the same time. Just toss some cubed ham, crumbled bacon, or sausage into half of the mini quiches, and leave the other half meat-free. That way, everyone can dig in together. Doesn’t get much better than that!

Checkout this quick list of ingredients to make Mini Crustless Vegetable Quiche: (Scroll down for full printable recipe card.)

Whole Eggs – Large eggs form the egg base of the quiche.
Cheese – Grated Parmesan cheese and shredded colby jack cheese for a cheesy flavor.
Liquid – Heavy cream gives the egg mixture a creamy texture.
Seasonings – Salt, black pepper, ground mustard, garlic powder and nutmeg
Butter – Salted or unsalted butter for cooking the vegetables.
Vegetables – Green onions, red bell pepper, green bell pepper and mushrooms.

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How to Make the Best Crustless Mini Vegetable Quiche Recipe

Heat Oven and Prepare Pan – Spray the wells of a standard cupcake pan liberally with cooking spray.
Whisk Eggs and Seasonings – In a medium bowl whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard. garlic and a dash of nutmeg.
Sauté the Vegetables – Cook the onion, diced bell peppers, and mushrooms with butter until softened and browned.
Add Vegetables to Muffin Pan – Divide the cooked vegetables between the muffin cups.
Cheese – Sprinkle the veggies with cheese.
Add the Egg Mixture – Fill the muffin cups with beaten eggs. Sprinkle the tops with the remaining shredded cheese.
Oven – Bake per the recipe until puffy, golden and set when gently shaken.
Serve immediately.

Kitchen Equipment to Make Mini Vegetable Quiche Crustless

A medium bowl for mixing the eggs.
A large whisk.
Medium-size skillet for sautéing the vegetables.
Measuring cups and spoons.
One standard size 12-cup muffin-cupcake pan.
Cheese grater.

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Recipe Variations, Tips and Substitutions

Veggies – You can adapt the vegetables in the egg filling for these mini quiche to suit your own taste. You could use jalapeno pepper or poblano peppers in place of green peppers for extra spice. You could also use chopped spinach or steamed broccoli, chopped into small pieces.
Cheese – You can adapt this recipe using your favorite flavor of shredded cheese. You can use sharp cheddar cheese, gruyere cheese, swiss cheese or pepper jack cheese.
Low Carb – These quiche are ideal for low carb and keto meal options, as they’re naturally gluten-free with no crust. You can switch up the flavor by changing the ingredients and shredded cheese.
Protein – You could also add cubed ham, or cooked crispy bacon or use breakfast sausage in the filling.
Heavy Cream – You could make these dairy-free using almond milk or oat milk as an alternative in place of cream.
Fresh Herbs – You can add parsley, basil, rosemary or thyme.
Customize – You could make as many different flavors by adjusting the mix-ins according to the preference of those your feeding. The added bonus is; they can all be baked at the same time.
The Quiche Settle After Baking – The mini quiche will puff up while baking and will naturally settle once cooled.
Alternate Pan – If you want to make bite-size crustless mini quiche, you can divide the filling in a 24 cup mini muffin pan. The baking time will be shorter, so adjust as needed.

Storage and Leftovers

Leftovers – Store leftover Crustless Mini Vegetable Quiche in an airtight container chilled in the refrigerator for up to 4 days.
Reheating – Reheat gently in the microwave in single serving portions.
Freezer – These crustless quiche can also be frozen for up to 2 months. Thaw in the refrigerator or on the counter for a few minutes, then reheat in the microwave.

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:

My Bacon Spinach Egg Muffins use a muffin pan for individual servings.
Loaded Bacon and Egg Hash Brown Muffins for special brunch entrees.
My Bacon Spinach Quiche recipe is perfect for holiday and weekend brunches.
Make your own homemade Breakfast Sausage.
You’ll love these easy Breakfast Egg Muffins.
Freezer Friendly Egg White Muffins from Just a Taste.

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