Description
Packed with flavor and colorful veggies, these mini crustless quiches are perfect for breakfast, brunch, as an appetizer, or even a savory snack on the go. With these easy crustless quiche muffins, you can swap out or add more ingredients as you wish. Plus, this healthy quiche recipe is totally gluten-free and dairy-free too, but no one would care!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 1/2 cups packed spinach leaves, chopped
- 1 teaspoon red chili pepper flakes
- 1 teaspoon salt
- 5 eggs
- 1/2 cup unsweetened almond milk
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease a regular 12-cup silicon muffin mold.
- Dice Onion and Bell Pepper: Finely dice the red onion and red bell pepper.
- Chop Spinach: Roughly chop the spinach leaves.
- Sauté Onions and Bell Peppers: Heat up the oil in a large skillet over medium-high heat and sauté the diced onions and bell peppers for 10 minutes until veggies are tender.
- Add Spinach and Condiments: Add the chopped spinach, red chili flakes and salt, and sauté for 2 minutes until spinach is wilted.
- Prepare the Quiche Batter: In a large mixing bowl, whisk the eggs and almond milk together until you get a pale yellow liquid mixture.
- Add Veggies to Batter: Add the sautéed vegetables to the bowl with the egg mixture and mix well until the veggies are evenly distributed.
- Transfer to Muffin Mold: Divide the quiche mixture evenly between the cups of the silicon muffin mold.
- Bake Until Set: Bake the mini crustless quiches on the middle rack of the oven for 25 minutes until set and golden brown on top.
- Cool Slightly Before Removing: Let the mini quiche cups cool for a few minutes at room temperature in the mold before running a butter knife around the edges and removing them.
- Serve and Enjoy: Serve the mini veggie quiches warm with a side of salad.
Notes
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, bell peppers and spinach for the veggie filling, but go ahead and mix it up according to the types of vegetables you enjoy (or rather, what you have on hand right now).
Condiments: I like a bit of heat, so I’ve added red chili pepper flakes and salt for seasoning. However, you can also use black pepper, garlic powder, onion powder, curry powder, or whatever else strikes your fancy!
Eggs: In this crustless mini quiche recipe, eggs are essential for binding the ingredients together. If you rather not use 5 whole eggs, you can also swap our some of the 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.
Storing/Freezing: To store, let the mini crustless quiches cool completely at room temperature before placing in an airtight container. They will keep in the fridge for up to 5 days. Reheat in the oven or microwave for a few minutes before eating. To freeze, placed the cooled mini quiche muffins in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating and serving.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: French
