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These delightful mini crustless quiches are loaded with hearty broccoli and cheddar cheese baked inside fluffy eggs. A wonderful make-ahead breakfast that is low-carb, packed with protein, and gluten-free.
You will love these crustless mini quiches, the perfect quick breakfast that is great for meal prep. They are made with fluffy eggs, steamed broccoli, and melty cheddar cheese and are so satisfying and hearty that you will never miss the crust. I also like this crustless asparagus quiche.
Quiche is such an elegant and classic recipe that is also very versatile since you can customize the filling with almost any veggies, meat, or cheese that you have on hand. Like what we did with this leftover ham and broccoli quiche that is also crustless and so good!
Broccoli cheddar crustless quiches are petite, delicious, filling little bites that make an enjoyable, low-carb breakfast that everyone will love. A perfect grab-and-go recipe for busy mornings. You may also want to try these cottage cheese egg bites.
Why you’ll love this crustless quiche recipe
- Quick and easy – you can make it in under 30 minutes.
- Delicious and healthy – packed with lots of protein, fiber, and flavor.
- Perfect for meal prep – these mini quiches can be made ahead and store great too!
- Elegant and delightful – perfect for Sunday brunch!
Ingredients you will need
- Eggs – 8 large eggs for the base of the mini crustless quiche.
- Steamed broccoli – You can use fresh broccoli that is steamed or cooked frozen broccoli. If you are using frozen, cooked broccoli then, drain any excess water that there may be from cooking it before adding it to the eggs. Also, always ensure the broccoli is fully cooled before combining it with the eggs and cheese.
- Milk – just a little bit is needed to get the eggs nice and fluffy.
- Shredded cheddar cheese – I used pre-shredded cheddar cheese but you could also buy a block of cheese and shred it yourself if you prefer.
- Salt and pepper – used to enhance all of the flavors.
Recommended Kitchen Tools
How to make this mini crustless quiche with broccoli and cheddar
- Crack the eggs into a large bowl and whisk them well with the milk, salt, and pepper.
- Fill prepared muffin cups with equal amounts of chopped cooked broccoli and cheddar cheese.
- Pour even amounts of the egg mixture into the muffin cups until each one is mostly full.
- Bake the mini crustless quiche in a preheated oven at 375 degrees F for 20-25 minutes, until the middle is firm and the edges are golden.
- Remove them from the oven and let them cool for a few minutes. Run a knife around each one to easily lift them from the pan and serve hot!
Pro tip! You can cook the broccoli up to 2 days in advance and keep it in an airtight container in the refrigerator until you are ready to make this quiche recipe.
Variations and Substitutions
- Sub in any veggies you have such as mushrooms, onions, peppers, or even sauteed spinach. Just make sure not to overfill the muffin tins. You also want to use cooked and cooled veggies and not raw veggies.
- If you prefer to use mozzarella cheese, goat cheese or feta cheese then go for it and skip the cheddar! You could also omit the cheese altogether if you cannot tolerate the extra dairy.
- Add some meat. You could add some cooked, diced ham, sausage, or bacon to this recipe for even more protein.
- Make this mini crustless quiche egg-free or even vegan-friendly: If you don’t eat eggs then you could sub in chickpea flour mixed with water in place of the eggs. Just mix one cup of chickpea flour with one cup of water and a little olive oil, salt, and pepper and you can enjoy these as egg-free mini quiche cups. Add a little turmeric to get that egg-like golden color.
Ways to serve quiche
This mini crustless quiche is great on its own but here are a few other dishes that pair well with it for a delicious brunch or a more substantial breakfast.
- Air Fryer Turkey Bacon
- Healthy Air Fryer Bagels
- Zucchini Muffins – Gluten Free
- Gluten Freee Banana Bread
- Simple Green Smoothie
- Almond Flour Pancakes
How to store and reheat
- Storing – these mini quiches store great in an airtight container in the refrigerator for up to 4 days.
- Reheating – you can easily reheat portions in the microwave until warmed through.
FAQs for making a crustless quiche
As long as you spray the muffin pan with cooking spray or brush it with some oil or butter before you fill it, the quiche should not stick to the pan. Let the quiche cool for at least 10 minutes after they are done and then run a butter knife around each one they should easily lift from the pan.
The calories will vary from recipe to recipe but in this quiche recipe, they are about 100 calories per serving. A serving size is 2 mini quiches so each one is about 50-60 calories.
They are the same except a frittata is usually a little thinner and quiche typically has a crust and frittata does not.
If there is any excess moisture in the filling, like in the veggies then that can cause the quiche to sink in the middle. Make sure your veggies are not too wet, and that the quiche is fully cooked before you remove it from the oven.
More healthy egg breakfast recipes
- Veggie Egg White Bites
- Egg White Muffins
- Easy Baked Eggs
- Sausage and Pepper Breakfast Muffins
- Baked Veggie Frittata
Did you try this mini crustless quiche recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Mini Crustless Quiche – Broccoli and Cheddar
- Total Time: 27 minutes
- Yield: 12–15 1x
- Diet: Vegetarian
Description
These delightful mini crustless quiches are loaded with hearty broccoli and cheddar cheese baked inside fluffy eggs. A wonderful make-ahead breakfast that is packed with protein, low-carb, and gluten-free!
Ingredients
- 10 large eggs
- ¼ cup milk (you can use plant-based milk)
- Salt and pepper
- 1 cup steamed broccoli (chopped)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and spray a muffin pan with cooking spray.
- Crack the eggs into a medium-sized mixing bowl and whisk well. Whisk in the milk and season the eggs with salt and pepper.
- Chop up the steamed broccoli, and divide the broccoli and cheddar cheese evenly between the muffin cups, but do not overfill. Fill about ⅓ of the way full.
- Pour the egg mixture about ¾ of the way full into each muffin cup. There should be just enough for 12.
- Bake in the middle rack of the oven for 20-25 minutes until the center of the quiches is firm and the edges are golden.
- Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm, and ENJOY!
Notes
-
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F oven.
- You can swap the broccoli out for any vegetables you have, just make sure the veggies are cooked and cooled first before adding them to the eggs.
- If you prefer to use mozzarella cheese, goat cheese or feta cheese then go for it and skip the cheddar! You could also omit the cheese altogether if you cannot tolerate the extra dairy or are trying to cut the fat down even more and they would still be delicious.
- Make this egg-free or even vegan-friendly: If you don’t eat eggs then you could sub in chickpea flour mixed with water in place of the eggs. Just mix one cup of chickpea flour with one cup of water and a little olive oil, salt, and pepper and you can enjoy these as egg-free mini quiche cups. Add a little turmeric to get that egg-like golden color.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
NUTRITION INFORMATION: Any idea how much Potassium would be in 1 wonton quiche?
Hi Vicky, I don’t know exactly how much but I do know that foods like milk, eggs and broccoli have a decent amount of potassium. I am guessing around 250-300mg based on myFitness Pal.
im a little confused about how many mini quiches this recipe is supposed to make. At the top of the recipe it says yield for 6 people, then in the recipe it says should be enough for 15-16 quiche cups, but then in the nutrition part it says a serving is 2quiche cups and serves 4. So how many does this actually make?
Hi Shelly, Thank you so much for your comment. Depending on the size muffin pan you use, it should make 12-15. I used a standard 12 cup muffin pan and it made exactly 12. A serving size is about 2, so it should yield about 6 servings. I have updated the recipe card to make it clearer.
Hey sorry not to be annoying, but your calorie/nutrition count is actually just for 1 mini quiche.
Tried the recipe and loved it! Used half egg egg whites to lower the calories a little and mixed in some sriracha to give it a kick! Came out really great 🙂
Thank you Shelly, I will update the nutritional information. I believe it is around 160 calories for 2, depending on the type of cheese you use. Also, keep in mind that nutritional information is only an estimate but I do like to make sure it is as close as possible so thank you. I am glad you liked them.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thank you Helan! I am so glad you liked it!