Are you looking for a great breakfast or brunch recipe? These rich, cheesy mini quiche (is it quiches? I don’t know!) are the perfect solution. They’re incredibly easy to throw together, and since they’re baked in muffin pans, without a crust, they’re easy to serve, too.
My daughter Natalie and I served these wonderful mini quiche for Samantha’s baby shower and they were a hit! Since then, I’ve made them countless times, not only for special occasions, but just to have on hand for a quick protein-packed breakfast.
Feel free to use any type of cheese you have on hand. I often use a mixture of Swiss, sharp cheddar, mozzarella, and Parmesan, but you could use any type: muenster, fontina, provolone, Gruyere, cottage, goat, or Romano would be equally wonderful. Whatever cheese you choose, I promise you’ll end up with something scrumptious.
You can also substitute broccoli or asparagus for the spinach, or add sautéed mushrooms or onion. I added bacon to my quiche, but if you prefer, you could leave it out or substitute sausage or ham–do whatever strikes your fancy!
Just promise me you’ll give these delicious, gluten-free mini quiche a try.
Crustless Mini Quiche
Makes 10-12, depending on the size of muffin cups (Note: I made these in regular-sized stoneware muffin pans, not mini muffin pans)
1 teaspoon olive oil
5-6 oz. frozen chopped spinach (about 1/2 package)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan or pecorino Romano cheese
1/2 package nitrate-free bacon, cooked and chopped (buying pre-cooked bacon will save you some time)
Preheat oven to 350F. Spray muffin pan with cooking spray. Heat oil in a small skillet over medium heat; add spinach and cook until heated through.
In a medium bowl, using a whisk, beat eggs with garlic powder, onion powder, salt, and pepper. Stir in cheeses, spinach, and bacon until well combined.
Spoon egg mixture into muffin cups, filling each half-way. (An ice cream scoop works great.) Bake in preheated oven 25 minutes.
After baking, remove mini quiche from muffin pans, using a knife to loosen around the edges, if necessary. Serve warm.
Quiche may be cooked ahead of time, cooled, and frozen for later use. Before serving, thaw and reheat in a 350F oven for 8-10 minutes.