Crustless quiche is the more manageable cousin of a full-on quiche recipe. This easy version packs plenty of breakfast veggies (think onion, bell peppers, tomatoes, spinach) and cheese into a portable egg cup. You can make a batch of these ahead of time and reheat for busy mornings.

Ingredients for servings

    Easy Cheesy Crustless Quiche

  • 1 tbsp cooking oil

  • 0.5 medium onion diced

  • 0.5 medium bell pepper chopped

  • 1 medium tomato diced

  • 2 cup baby spinach

  • 10 large egg beaten

  • 0.33 cup milk

  • 0.33 cup all purpouse flour

  • 0.5 tsp salt

  • 0.125 tsp black pepper

  • 3 oz shredded cheddar about 1 cup


  • Preheat oven to 350 degrees F. Use cooking oil to grease a nonstick muffin pan and set aside.

  • While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes, until soft; add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and sauté for another 5 to 7 minutes.

  • Add spinach and cook until wilted, about 1 minute more. Set aside.

  • In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined.

  • Portion out the vegetable (and sausage) mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.

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