Yes, I’m adding my own version to the many, many (crustless) mini quiche recipes already out there because the concept works so well, yet begs for adaptation and substitution. I love playing with mini quiche variations (I also have a mushroom onion mini quiche recipe) and in this version I used bell peppers and spinach in this instance, but really you could replace the spinach with anything dark and leafy like collard greens, kale, turnip greens, mustard greens… and the bell pepper with any vegetables that’s comparatively firm (carrot, roasted sweet potato or parsnip chunks, celery). I like the combination of leafy and firm vegetables because they make for an interesting texture variation, but that’s simply a preference of my own.
The sausage meat is great to add a salty pop of complex flavor; I used a grain-free spicy Italian type for a little bit of heat. You’re welcome to play around with different types of sausage meat, plain ground beef, pork, chicken or turkey. Even bacon bits might be tasty (although perhaps reduced to ¼ lb).
One note about the silicone muffin pan that I used to develop this recipe: it’s the OvenArt Bakeware Silicone 12-Cup Muffin Pan, and I can’t recommend it enough. Silicone muffin pans make mini quiche or egg muffin recipes possible without slaving over the cleanup, soaking your pans, and scraping burnt egg off. It’s hard to admit, but I have literally thrown metal muffin pans in the trash after attempting similar recipes to this one in the past. No matter how “non-stick” the muffin tins claimed to be, or how much I greased them, I always left almost half of my precious mini quiche treasure stuck to the pan. :'( So this time I upgraded to OvenArt Bakeware and am so thankful I did. It makes turning the cooked mini quiches out onto a plate a breeze, and cleanup is the work of moments as you briefly soap them down (they’re also dishwasher safe). I was concerned about the potential toxicity of my food in contact with silicone at high temperature, but I did my research and was happy to discover that OvenArt Bakeware silicon muffin pans are crafted from 100% BPA-free, filler-free premium silicone without the use of harmful chemical coatings such as Teflon, and won’t produce a smell when heated or effect the taste like lesser silicone bakeware. You can use them in the oven of course (safe up to 480° F), the microwave, and the freezer. I’m never going back to metal muffin pans for mini quiche baking!
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hr
- Yield: 10 servings 1x
- 2 large handfuls chopped spinach
- ½ lb sausage meat (see note)
- 1 large bell pepper
- 8 eggs
- ½ tsp salt
- Coconut oil, for greasing silicone muffin pan
- Preheat the oven to 375°F. Lightly grease the silicone muffin pan with coconut oil, transfer it onto a baking sheet, and set aside.
- Heat the spinach in a skillet over medium heat, stirring occasionally until dark and soft (approximately 5-10 minutes).
- While the spinach wilts, heat the sausage meat over medium-high heat in a second skillet. Cook, breaking up large chunks with a spoon or spatula, until browned and mostly cooked (approximately 10 minutes). Remove from heat, set aside to cool enough to handle.
- While the spinach and sausage are cooking, core the bell pepper and roughly chop. Either pulse in a food processor until shredded or dice by hand.
- Crack the eggs into a large mixing bowl. Using a hand mixer or whisk, whip until the whites and yolks are thoroughly combined. Add the wilted spinach, and shredded bell pepper (I squeeze handfuls of the bell pepper shreds as I transfer them from the food processor to wring out excess moisture before adding to the eggs).
- Crumble the cooled sausage over the mixture, and add the salt. Mix briefly to combine.
- Divide the mixture evenly between the cups of the silicone muffin pan (my batch filled 10, 80% full). Grasp the baking sheet and transfer the silicone muffin pan into the preheated oven.
- Bake in the preheated oven for 30 minutes, until the mini quiches are firm (they will pull away from the sides of the cups slightly as they cook).
- Cool in the pan for approximately 15 minutes, then easily slip the mini quiches out onto a plate and serve warm.
Ground beef, pork, chicken or other meat could be used in place of the sausage. Suggest upping the salt to ¾ tsp if using unsalted meat.
- Category: Breakfast
I think you convinced me to invest in a silicon muffin tin. I’ve had some sad looking muffins that half stuck to the bottom of my pan. Also, these quiche are adorable!
Yep, silicone is the way to go! I used to try and make this type of stuff in a regular muffin tin and the results were always ridiculously bad. 😛
Joanie @ ZagLeft
Crustless quiches are my favorite types of quiches – I love that they have less carbs 🙂 I’ve never made them in muffin tins, what a great idea!
Grok GrubJoanie @ ZagLeft
The little version in a muffin tin is how you do it. 😉 Just don’t make them in a metal muffin tin or you’ll be very sad…
Oh yummy! These look so delish!!
I like the idea of the easy clean up and removal of the quiche from the silicone pans. Think these would make a great grab and go lunch or even modified for a breakfast idea. I really enjoy quiche but always hesitant to eat due to calories in crust so this would be a perfect alternative.
Yep, I prefer crustless quiche because crust doesn’t do my waistline any favors!
Sabrina @ Dinner, then Dessert
I’ve made mini quiches for my young daughter and she loves them! I’ll have to try this recipe on her!
Grok GrubSabrina @ Dinner, then Dessert
Let me know how it goes!
Rachel, I am so happy to have found your blog. You had me a the word quiche! Any kind, anytime, anywhere. All day, everyday. I could eat them forever. Can’t wait to follow along and see more 🙂
Thanks for the kind words, I’m a huge fan of quiche too!
Oooo I am all about easy and fun recipes! These are adorable! I’ll have to give them a try for my upcoming 4th of July pot luck!
Grok GrubShaina Braun
Love the idea of bringing them to a potluck!
What great pics. These look amazing!
I love crustless quiche. These are definitely the best looking mini quiche I’ve seen. I love how well they browned on top. Perfect!
I cannot express how much I love mini quiches! I had never had them until last year when someone brought them into our coffee table at church, they are so delicious and as it turns out (because I cannot wait a week to have more) super easy to make. Thank you for the ingredient ideas, I tend to just put cheese and chives in mine.
Yep, they’re SO easy to make… why not have them on hand at all times. 🙂
Wow, Yum..those look so amazing! Thanks for sharing, I need to try them!
Easy and healthy, both. What is not to like about them? Will try!
Grok GrubCarol Cassara
Yep, those are the best kind of recipes!
This looks delicious! Can’t wait to try them!
Ooh! these look really do-able. I have always been a little intimidated by quiches but the minis out of the muffin pan look great. I may actually try this!
Ooh, I think my husband would love these. I used to *try* to make something similar, but always failed because the eggs stuck so horribly to the muffin tin. Thanks so much for the tip to use a silicone pan!
Yep, the silicone is a must-have!
I love new recipes!! These look delicious!! I will have to give them a try soon! I just love quiche! Thanks for sharing!
Emily | Rainbow Delicious
I love that this recipe only has six ingredients.. that’s my kind of quiche! Can’t wait to try these 🙂
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How long is there “shelf life” in fridge of course roughly as there’s only my son and I to cater for. I know I could halve ingredients. Its a general question.
Fresh Planet FlavorAileen Johnson
I’ve kept these in the fridge for four days before with no issues, hope this helps!
Late to the post; but have you frozen these? How do they hold up?
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