3 Crustless Quiches For Protein On The Go

3 Mini Crustless Quiches All together

A Quick, Tasty and Nutritious Snack

Good evening everyone! I hope you’re doing well. This week I’ve decided to post a few recipes that I’ve been using lately. Or rather, one recipe a few different ways. Today, I’d like to share my 3 simple recipes for mini crustless quiches.

Recently, I’ve found one good way to keep myself from falling off the wagon when I’m focusing on eating well is convenience. I’m much more likely to eat unpackaged, unprocessed foods when they’re ready for me in the fridge. Right now I’m working a fulltime job, as well as trying to manage a new blog and having a life. My time is worth more than gold.

All 3 of these recipes are good for half dozen batches, feel free to double or triple up as much as you like. Just don’t make any more than you would eat in 5 days.

Ingredients Tomato Green Onion Feta Spinach
Get your ingredients ready!

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
  2. Crack eggs and place them in a bowl with all ingredients.
  3. Whip ingredients until fluffy and well combined.
  4. Divide ingredients between 6 muffin cups in a standard muffin pan. (you can coat the cups with cooking spray before if you’re worried about the quiches sticking. None of mine had any problems with a non-stick pan.)
  5. Bake in the center of the oven for 16 minutes, 18 minutes if you’re making the spinach feta quiches. They’re finished when a knife stuck in the middle comes out clean.
  6. After removing the mini quiches from the oven, let them cool (they’ll deflate) before removing them.

Simply Egg Crustless Quiches

Ingredients:

  • 5 eggs (medium or large)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp milk (of your choice)
Simply Egg Before Baking
Simply Egg Before Baking
Simple Egg Mini Crustless Quiche Baked
Simply Egg After Baking

Spinach Feta Crustless Quiches

Ingredients:

  • 5 eggs (med or large)
  • 1/4 cup chopped up frozen spinach
  • 1/4 cup crumbled feta
  • 1 tbsp milk (of your choice)

If you cannot find frozen spinach at your grocery store, you can steam fresh spinach, chop it and drain it for the same result. You can find directions for steaming spinach here.

Spinach Feta Before Baking
Spinach Feta Before Baking
Spinach Feta Egg Mini Crustless Quiche Baked
Spinach Feta After Baking

Tomato, Basil and Green Onion Quiches

Ingredients:

  • 5 eggs (med or large)
  • 1/4 cup diced tomato
  • 1/8 cup chopped green onion (scallions)
  • 1/2 tsp dried basil
  • 1 tbsp milk (of your choice)

Pro Tip: When you’re finished with the green onions you can grow new ones. Chop them a couple inches from the roots. Place them with the roots down in a glass with just enough water to cover the roots. Place the glass on a window that gets adequate sunlight. Refresh the water every few days and they’ll regrow!

Tomato, Basil and Green Onion Before Baking
Tomato, Basil and Green Onion Before Baking
Tomato Basil Green Onion Mini Crustless Quiche Baked
Tomato, Basil and Green Onion After Baking

Since these recipes are super versatile, they can be tweaked in whatever way you choose. The only advice I have is that whatever you do, don’t fill the muffin cup too close to the top prior to baking. I fill mine only a bit past halfway. If they’re filled too much they won’t cook evenly, leaving a crater in the center. They take a lot longer to cook as well.

The milk can also be omitted for anyone with allergies or whatever reason they choose. I find that the milk makes the mini quiches more consistent and fluffy. But again, it’s totally your choice what you do.

I hope you guys enjoy these recipes, if you have any suggestions or comments I’d love to hear them. Also, please leave me a like and subscribe to my site! It helps me a lot 🙂

So long!

-Ang

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3 Mini Crustless Quiches

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