These mini crustless quiche are an easy, make-ahead breakfast that will save you time while being healthy & flexible with what you can add in!
I love a good and easy breakfast…and preferably one that takes 10 minutes or less for me to prepare. My mornings typically have me getting my workouts in first thing and by the time I make my way downstairs and am ready to start school with the kids, the last thing I want to be doing is trying to figure out what to eat.
Which is why I love to make these Mini Crustless Quiches for breakfast. I can easily throw them together and then place them in a container in the fridge for when I’m ready to grab my breakfast.
This is the perfect recipe to help use up some of that leftover Christmas or Easter ham that you cooked up. Which is exactly why I made this recipe! Last Christmas (okay, I guess it was Christmas of 2019…wow) I received a honey-baked ham from my dad and I used some of the leftover ham to test out this recipe. I’ve been making these quiches ever since!
I used ham and spinach because that’s what I had on hand but other fillings you could use are:
- Chopped broccoli
- Chopped asparagus
- Cooked, cubed potato
- Chopped tomatoes
- Sliced Green onions/regular onions
- Cooked and chopped bacon
- Leftover taco meat
- Cooked and chopped sweet potato
The possibilities are endless! I’d say you’re only limited to what you have on hand. I often just throw these together when I’ve got a bunch of random ingredients in the fridge that need to be used up.
For breakfast this would be perfect with a side of whole wheat toast and some fruit. Or you could make a smoothie to go with it. For dinner, to make it a bit more filling, I’d serve some breakfast potatoes with it and a glass of orange juice.
For these mini quiches, I used a jumbo muffin pan because I felt they made a good size. I use this one that I got from Amazon, but if you don’t have a jumbo muffin pan, I have two other suggestions:
- Use ramekins. That way if you’re serving this recipe say as a breakfast, you can give everyone a ramekin and serve it that way.
- 8×8 baking dish. This recipe isn’t enough for a 9×13 – although it could be if you were to double it, but it would be a pretty presentation for breakfast, dinner, or a meal you bring to someone. If you cook it in an 8×8, I’d cook it for about 45 minutes instead of 30 minutes, though.
I like to use cottage cheese in my mini quiches. But you could ditch that and use heavy cream, half and half, or just up the milk ratio. Greek yogurt also works great, too!
I hope you all enjoy this breakfast and comment below any changes to the filling you made. I love to see what you guys come up with!
- 4 eggs
- 1/3 cup milk
- 2/3 cup cottage cheese
- 1 cup chopped, cooked ham
- 1/2 cup freshly chopped spinach
- 2/3 cup shredded cheese - any kind you like. I used a Mexican cheese blend
- 1/2 tsp garlic powder (you could use garlic salt too)
- 1/4 - 1/2 tsp freshly ground pepper
- Preheat oven to 350 degrees. Spray a jumbo muffin tin with nonstick cooking spray. Set aside.
- In a large bowl. whisk together eggs, milk, cottage cheese, garlic powder, and pepper. Add chopped ham, spinach, and cheese stirring to combine.
- Using an ice cream scoop or ladel, pour/drop egg mixture unto each muffin cavaity until they are evenly filled - about 1/2 - 2/3 full. Bake for 30 minutes or until set. Allow to cool slightly. Store in covered container in fridge.
- Quiche will keep in fridge for up to 3-4 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 160mgSodium: 470mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 17g
Nutrition information isn't always accurate.