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Crustless Mini Vegetable Quiche

Crustless Mini Vegetable Quiche

Course Breakfast, brunch
Cuisine American
Keyword crustless-mini-vegetable-quiche
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 mini quiche
Author Melissa Sperka


  • 8 large eggs
  • ½ cup heavy cream
  • 2 Tbsp grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • tsp ground mustard
  • dash of nutmeg
  • 2 Tbsp butter or light butter
  • 3 green onion thinly sliced
  • ¼ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ¼ 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 ½ of the shredded Colby-Jack cheese.
  • Fill the muffin cups ⅔ 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.