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Mini Crustless Kale and Broccoli Quiches

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 Kale and Broccoli Quiches happily baking away in the oven.

Not that anyone would wake up before me and cook these days…

Written by: Carla of Carla’s Confections Blog

Quiche has become one of my go-to breakfast recipes because it is such a versatile dish, perfect to make ahead 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 piecrust. 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!

I was so excited about these little guys that we ended up eating them for dinner the night I made them. I don’t even think it could be considered breakfast for dinner. It was just dinner. Because quiche is just that amazing.

You can feel free to use any vegetables you have on hand; I just happen to love kale and broccoli and they are so healthy (and counteract the half and half in my opinion). I also used pancetta, but you can just use regular bacon, because we all know there is not much in the world that is better than bacon.

Mostly, just go right ahead and make these Mini Crustless Kale and Broccoli Quiches for your loved ones to wake up to this Easter. Or any other day of the year too.

What food does Springtime make you think of?

Mini Crustless Kale and Broccoli Quiches

Mini Crustless Kale and Broccoli Quiches

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Mini quiches that are perfect for on-the-go, and healthier than the average quiche. Even your kids will love this!


  • 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)


  1. Preheat oven to 350˙F and spray a muffin pan with non-stick spray.
  2. 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.
  3. 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.
  4. Remove and let cool slightly before removing from pan to cool completely.
  5. Store in the refrigerator or freezer in an airtight container until ready to serve. Serve warm.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 150Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 101mgSodium 225mgCarbohydrates 3gFiber 1gSugar 1gProtein 8g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Sunday 19th of March 2017

Delicious! I used all kale and swiss cheese instead. My teenage kids gobbled the mini-muffins up!


Friday 19th of December 2014

Thanks for the recipe. We like to have eggs daily but don't always have time to make them in the mornings, so was looking for a recipe like this without crust. I used pancetta, kale and mushrooms since I didn't have any broccoli on hand. Also used jumbo eggs, which might explain why it took much longer than 30 minutes to cook :-)


Thursday 28th of August 2014

Hi there! I made these last night and doubled the recipe, so I have a container full of them in the freezer. Do you have a favorite method for defrosting and reheating them from the frozen stage? Thanks for this recipe! It's delicious!

Carla | Carla's Confections

Thursday 28th of August 2014

I am so glad you made these! They are awesome and a really filling breakfast :) If you have the time to heat them in the oven from the frozen stage (at 300 until heated through) they would definitely taste best, but in a pinch the microwave is perfect. Just place it on a papertowel to soak up any extra water from being frozen :) hope you enjoy them!!!


Friday 20th of June 2014

I want to make these for a party I'm going to tonight. I want to use a muffin pan with smaller muffin holes so they will go farther. I don't have broccoli on hand, but I thought finely chopped mushrooms may be a good substitute. What do you think about these alterations? Also, can I make them just before going to the party and serve them warm, or is the refrigerated period you mentioned necessary? Looks like an awesome recipe. Thanks for posting it and I look forward to hearing back from you.

Carla | Carlas Confections

Tuesday 24th of June 2014

Those substitutions sound awesome! Mushroom would be absolutely delicious! And certainly not necessary to refrigerate prior to enjoying :) it's just to make them last longer, but if they are being consumed the same day, totally not needed. Hope this helps!


Wednesday 14th of May 2014

Im going to give these a try today what does half and half mean ?? Thanks

Carla | Carlas Confections

Tuesday 24th of June 2014

Half and half is a mixture you can buy at the store of milk and cream. You can find it in the milk isle. Hope this helps! :)

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