If you are looking for a quick, delicious, and low-carb breakfast or snack, Mini Crustless Quiches are an excellent option. These little bites are packed with protein, vegetables, and can be customized with your favorite ingredients. Perfect for busy mornings or a light brunch, they offer a satisfying meal without the fuss of a crust, making them a gluten-free delight. Whether you’re an expert chef or a beginner in the kitchen, these quiches are simple and sure to impress.
Tips to make the Mini Crustless Quiches recipe:
1. Use Silicone Muffin Cups: For effortless removal and easier cleaning, opt for silicone muffin cups. They prevent sticking and ensure your mini quiches come out perfectly cooked and intact.
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2. Customize Fillings: Use a variety of fillings like diced mushrooms, spinach, bell peppers, or cheese to suit your taste. You can even add cooked bacon or ham for an extra protein boost. Mix and match to create your favorite flavor combinations.
3. Precook Vegetables: Lightly sauté vegetables like onions, spinach, and peppers before adding them to your egg mixture. This step enhances their flavor and removes excess moisture, preventing soggy quiches.
4. Use Fresh Herbs: Adding fresh herbs like parsley, chives, or basil can bring a burst of flavor to your mini quiches. Sprinkle them before baking to elevate the taste profile.
5. Batch Prep for Meal Planning: Prepare a large batch and store them in an airtight container. They can be refrigerated for up to four days or frozen for longer storage, making them a perfect ready-to-eat option for busy weekdays.
How to Make Mini Crustless Quiches Recipe?
Mini Crustless Quiches Recipe
Equipment
- 1 Muffin tin For baking the quiches
- 1 Mixing bowl For preparing the egg mixture
Ingredients
- 6 Eggs Beaten
- 1/2 cup Milk
- 1/2 cup Cheddar cheese Shredded
- 1 cup Mixed vegetables Chopped (such as bell peppers, spinach, onions)
- to taste Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the cheese, mixed vegetables, salt, and pepper.
- Grease a muffin tin and pour the mixture evenly into the cups.
- Bake for 18-20 minutes or until the quiches are set and lightly golden.
- Remove from oven and let cool slightly before serving.
Notes
Nutrition
Mini crustless quiches are a delightful and easy-to-make dish that’s perfect for any meal. Whether you’re hosting a brunch, needing a quick breakfast, or preparing a light lunch, these quiches are versatile and satisfying. By skipping the crust, you save time and a few extra calories without sacrificing flavor. Plus, they’re an excellent choice for those following a gluten-free diet.
The beauty of this recipe lies in its versatility. You can customize the fillings to suit your taste or what you have on hand, making it a great way to use up leftover vegetables or cheese. They keep well in the fridge, so you can prepare them in advance and enjoy them throughout the week.
Overall, mini crustless quiches are a practical and delicious addition to your meal rotation. They bring the warmth and richness of a classic quiche while being simpler and quicker to prepare. Enjoy experimenting with different ingredients and discover your favorite combination.
