These Veggie Mini Quiches are fantastic for brunch or a quick and easy on-the-go-breakfast. Change up the fillings to suit your tastebuds.
There's nothing better than starting the day off with a hot breakfast. I love quiche, but don't always have the time to make a crust. That's when I turn to crustless quiches, which have the same consistency as a frittata. They are incredibly versatile, easily complimenting any flavors you want to add. The ones I made this morning were vegetarian, but you could just as easily add some cooked breakfast sausage, prosciutto, or bacon. Add whatever veggies and herbs that strike your fancy.
How to make veggie mini quiches
Preheat the oven to 325 degrees F.
In a medium bowl, whisk together 5 eggs and 3 egg whites. Yes, we're trying to be a little bit healthy here. However, I can't stand the thought of completely eliminating the flavorful yolks.
When you're whisking eggs, try to get as much air into the eggs as possible. You will be rewarded with light, fluffy eggs.
Pour in 1 cup of milk and whisk again. I used skim milk because I was pretended to watch my fat intake. Use whatever milk you have on hand.
Finely chop green onions and red bell pepper. Chiffonade about 6 leaves of basil. This is a fancy way of saying "Stack the leaves, roll them up together, and slice thinly across the roll." See? Isn't "chiffonade" so much easier? Grate some sharp cheddar cheese.
Place the basil, veggies, and cheese in a medium bowl and toss to combine.
Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about ¾ full.
Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
Place in the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.
Printable Recipe
Basil Veggie Mini Quiches
Ingredients
- 5 large eggs
- 3 large egg whites
- 1 cup skim (nonfat) milk
- ¼ cup finely chopped red bell pepper
- ¼ cup thinly sliced green onions
- 6 basil leaves thinly sliced
- ¼ cup grated sharp Cheddar cheese
- Pinch of salt
Instructions
- Preheat the oven to 325 degrees F. In a medium bowl, whisk together the eggs. Add the milk and whisk again.
- In a medium bowl, combine the red pepper, scallion, cheddar cheese, and basil.
- Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about ¾ full. Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
- Put the filled muffin tin into the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
- Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
5 Star Foodie
Adorable mini quiches - loving all the veggies!
Jenn
These would be perfect little appetizers. When you say mini that means I have to eat more than one. It's a ploy to get me to eat more and it always works.
Ricardo
delicious and cute mini quiches I adored them. They look very nice..and if you'd like to visit me too I am here at Rico|Recipes 🙂 xx
DeliciosoMama
that's an awesome recipe! Perfect brunch buffet item!
Sending a link to my friend...she'll love to make them for her kids!
Cookin' Canuck
Thanks for all of the comments!
HannahBanana, you're right about the crust. And they're just as tasty without it!
My Sensei, you could make this in mini muffin tins if you wanted something you could just pop into your mouth.
My Sensei
These are great little bite sized treats to have in the am when you are on your way to work. Great recipe, thanks!
HannahBanana aka Amanda
Little baby quiches! Love em...and so much healthier without the crust. Haven't had quiche for so long....now my "chops are up" for them! Thanks!! 🙂
Shannon
These look wonderful! What a easy and great idea.
Great phots 🙂
Cafe Johnsonia
Yum. I wish I had seen this recipe before I made scrambled eggs for breakfast this morning. Looks so good!
Jen
This is perfect...I just picked off some basil and haven't had breakfast yet. Thanks for the yummy idea.