These mini Crustless Broccoli Quiche are made in muffin tins and are perfect for on-the-go breakfasts! Great for meal prepping and can be frozen for later.
Written by: Carla of Carla’s Confections Blog
Creating This Crustless Mini Quiche Recipe
Springtime always makes me think of quiche. I don’t know what it is about spring that brings about thoughts of deliciously baked quiche, but it does.
I can just imagine waking up Easter morning to the smell of a fresh pot of coffee and the amazing aroma of Mini Crustless Broccoli Quiches happily baking away in the oven.
Not that anyone would wake up before me and cook these days…
Quiche has become one of my go-to breakfast recipes because it is such a versatile dish, perfect to make ahead of time, and still tastes amazing after it has been frozen and thawed. I love to make more than one at a time, so I can have a fresh one on hand, and freeze the second for a breakfast in a pinch.
Another perfect way to have quiche at the drop of a hat is to make individual portions like I did here. It is so simple to do, and it cooks faster than it would in a pie crust.
Not to mention the ease of it being crustless too, so you don’t have to bother with making homemade piecrust and cutting out the crust and pinching it into the muffin pan. And it is healthier too.
It doesn’t get much better than that!
Crustless Broccoli Quiche Ingredients
This mini crustless broccoli cheese quiche recipe calls for basic ingredients you likely have on hand already.
- Half and half
- Sharp white cheddar cheese
- Parmesan cheese
- Broccoli florets
- Green onion
- Red pepper flakes (optional)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Crustless Broccoli Quiche Cups
This is an easy crustless quiche cups recipe that requires just 20 minutes of hands-on prep.
- Preheat oven to 350ºF and spray a muffin pan with non-stick spray.
- In a mixing bowl, combine eggs and half and half and whisk together until fully combined.
- Add in the seasonings, vegetables, cheese, and pancetta and stir together well.
- Divide the egg mixture evenly among the 12 muffin cups. Top with more cheese if desired.
- Bake in the oven until the eggs are set and starting to get golden brown.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Do I Have to Use a Muffin Tin?
No! If you can’t make the mini crustless quiche in a muffin tin, you can bake the mixture in an 8×8-inch baking pan instead. Note that the bake time may vary, so just bake the crustless broccoli quiche until the middle is set.
Can Crustless Mini Quiche Be Frozen?
Yes! Let the crustless broccoli cheese quiche muffins cool completely to room temperature, then seal inside a freezer bag for up to three months.
To thaw, place in the fridge overnight or reheat gently in the microwave from frozen.
- Broccoli and kale: Feel free to use any vegetables you have on hand; I just happen to love kale and broccoli.
- Pancetta: You can just use regular bacon, because we all know there is not much in the world that is better than bacon.
- Half and half: Heavy cream, whole milk, or 2% milk may be substituted.
Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.
However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.
More Easy Quiche Recipes:
This easy Quiche Lorraine recipe features leeks, bacon, and shredded gruyere cheese. A showstopper for any breakfast or brunch!
This Bacon and Chard Quiche recipe features the addition of chard, bacon, and gouda for plenty of flavor. Serve it at your next spring brunch gathering and wow your guests!
Serve this Caramelized Onion Quiche recipe for breakfast or dinner with a simple side salad or fruit.
You can find more of my egg breakfast recipes here!
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- 5 eggs
- 3/4 cup half and half
- 3/4 cup freshly shredded sharp white cheddar cheese
- 3/4 cup freshly shredded parmesan cheese
- 1 cup finely chopped broccoli florets
- 1 cup kale, rinsed, removed from stalks and chopped into small chunks
- 1/2 cup diced pancetta (uncooked)
- 1 Tbsp diced green onion
- freshly ground salt and pepper (to taste)
- 1/4 tsp red pepper flakes (optional)
- a pinch of nutmeg (or a couple grinds of fresh)
- Preheat oven to 350˙F and spray a muffin pan with non-stick spray.
- In a medium-sized mixing bowl, combine eggs and half and half and whisk together until fully combined. Add in the seasonings, vegetables, cheese, and pancetta and stir together well.
- Using an ice cream scoop, divide evenly among the 12 muffin pan holes. Top with more cheese if desired. Bake in the oven 25-30 minutes, until the eggs are set and starting to get golden brown.
- Remove and let cool slightly before removing from pan to cool completely.
- Store in the refrigerator or freezer in an airtight container until ready to serve. Serve warm.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 150Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 101mgSodium 225mgCarbohydrates 3gFiber 1gSugar 1gProtein 8g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.