Mini Crustless Quiche Recipe (Gluten-Free, Dairy-Free)

Why This Recipe Works:

• Simple Ingredients: All you need for this mini crustless quiche recipe are ingredients that are easily accessible at the local grocery store (and I’m guessing you might already have most of them on hand)!
• Easy to Make: This nutritious recipe is uncomplicated. Simply add sautéed veggies to the quiche batter, which you’ll transfer to a muffin mold and then bake the egg cups! It doesn’t get any easier than this!
• Flexible: I love a recipe that’s versatile and adaptable. In this case, you can simply chop up any veggies you’ve got in your crisper drawer, sauté them, and then add to the quiche batter before baking. Makes a great appetizer, savory snack or low-carb breakfast, so you can enjoy it anytime!
• Totally Gluten-Free & Dairy-Free: Best of all, these crustless quiche muffins are 100% gluten-free and dairy-free (I use non-dairy almond milk instead of cream and cheese, and olive oil instead of butter). This means that even those with Celiac disease or gluten or dairy intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free mini quiche recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions

• Olive Oil: I like using extra virgin olive oil for its more pronounced flavor, but you may also use other vegetable oils such as avocado oil, coconut oil, or sunflower oil.
• Vegetables: I used a mix of red onions, red peppers and spinach for the veggie filling, but go ahead and mix it up according to the types of vegetables you enjoy (or whatever you have on hand).
• Condiments: I like a bit of heat, so I’ve added red chili pepper flakes and salt for seasoning. However, you can also use ground black pepper, garlic powder, onion powder, curry powder, cayenne pepper or whatever else strikes your fancy!
• Eggs: In this crustless mini quiche recipe, eggs are essential in the custard mixture which binds the ingredients together. If you rather not use 5 whole large eggs, you can also swap our some of the egg yolks for extra egg whites. I have not tried this recipe without eggs or using an egg-replacer, so I don’t know how that would turn out.
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. However, you may also use another non-dairy milk such as cashew milk, rice milk, soy milk, oat milk, or even walnut milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal whole milk or heavy cream instead.

Dish by Dish Tips/Tricks:

• Mix Up the Veggies: Feel free to use any mix of vegetables that you prefer. Think broccoli quiche, asparagus quiche, or use mushrooms, kale, chard, green onions or corn. Anything goes! This is a great recipe that’s very flexible.
• Add Protein or Cheese: I’ve kept this quiche recipe vegetarian, but you can also add in some protein such as ground chicken or turkey sausage, or even chopped crispy bacon bits. You can also add in cheddar cheese, parmesan cheese or feta cheese if you’re not lactose-intolerant.
• Use Silicon Mold For Easy Removal: I like baking these mini crustless quiches in a silicon muffin mold because they come out easily and the cooked quiches don’t stick to the mold. If you don’t have a silicon mold, you can also use a regular muffin pan, but just make sure to grease it well before pouring the quiche batter in (or line the pan with paper cups for easy removal).
• Make a Large Quiche Instead: If you prefer a big quiche instead of mini quiches, simply pour the mixture into a larger mold, or in a cast iron skillet (like our popular crustless spinach quiche).
• Make Bite-Sized Quiches: If you prefer to make tiny quiches as finger food for a party, simply pour the batter into a mini muffin tin instead (you’ll get 24 tiny quiche bites instead of 12 mini quiches).
• Want a Traditional Quiche with Crust? If you like having a crust to go with your quiche, you can always par-bake a pie crust and then pour the quiche batter into the par-baked crust and then baking until ready.