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Mini Quiches (Crustless)

Rated as 4.61 out of 5 Stars

"A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients."
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Ingredients

55 m servings 261 cals
Original recipe yields 12 servings (3 dozen quiches)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  2. Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
  3. Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  4. Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
  5. Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 261 calories; 20.8 g fat; 3.9 g carbohydrates; 14.6 g protein; 177 mg cholesterol; 467 mg sodium. Full nutrition

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Reviews

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  1. 28 Ratings

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Most helpful positive review

Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability!

Most helpful critical review

I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual mu...

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Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability!

I used ground turkey that I spiced up to fake breakfast sausage. I did cut the cheeses back by half and I used evaporated milk instead of heavy cream only because I don't keep heavy cream on han...

I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual mu...

I too used regular size muffin pan & decreased the amount of cheese to approximately 1/2 cup & sausage to 1/2 lb. Delicious!

This recipe is very flexible and easy to prepare. I cut it in half and used four, 7oz ramiquins which were sprayed prior to filling, and it was excellent. I did omit the potato flakes as we are ...

These came out perfect. My mini muffin pan was only for 24 and the egg mix was just enough. I didn't have instant potato flakes, so omitted them. Not missed. They rose like souffles in oven. I'...

Tasty and easy! I used full size muffin cups and agree with 325 for 25 minutes. I also cut the cheese and sausage in half like other members suggested. I added sautéed mushrooms too.

I love the ease of this recipe. Instead of potato flakes I used Quinoa flakes and it turned out moist and not to dense. I used regular size muffin pans.

Quick, simple, versatile, tasty and gluten-free. It doesn't get much better than that!