Crustless Quiche Muffins are a favorite in our home. They are great to have on-hand for easy breakfasts, school lunchboxes and camping trips. This recipe yields two dozen; the perfect amount to stock the freezer. This is part of our Muffin Tin Meal Prep for Lunchboxes and one of the best time saving freezer meals we make.
We keep a beautiful supply of eggs in our kitchen that are provided by our 5 back-yard chickens. So we eat plenty of eggs in our home. When those eggs are whipped up and baked with cheese and delicious meats our kids devour them. When meat is not used, and I fill these with spinach and mushrooms, our vegetarian family and friends devour them.
This recipe allows plenty of room for creativity. As long as you use around 2 cups of cooked filling/ topping ingredients you can mix it up and create your own specialty quiche. Sometimes I make 12 with meat and 12 with veggies. Have fun and fill them with your favorite flavors. Just don’t over fill them, or you will have a mess.
This is a great recipe for putting up foods in the freezer or just for a fabulous brunch. These are great served with fresh fruit salad. Brunch guest will love these and so will kids.
If a kid is afraid of weird words like “quiche”, just call these breakfast muffins. Breakfast muffins will be their new favorite food!
Makes 24 muffin sized quiche
- 14 eggs
- 3/4 cup heavy cream
- 1/4 cup milk
- 2 & 1/4 cups mixed cheese: Parmesan, Monterrey Jack and Sharp Cheddar were used in this batch.
- 2 cups cooked filler/topping ingredients (meats, mushrooms, or veggies); ground sausage and diced ham were used in this batch.
- 1/2 large onion diced and thoroughly caramelized
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt (If veggies are used instead of meat double the salt and pepper)
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- Dice and slowly caramelize 1/2 sweet onion. This should take 20 minutes. They onions should be soft, sweet and golden.
- Cook whatever assortment of “filling/topping” ingredients you will be using. If using meats, they should be browned. If using vegetables or mushrooms, sauté them first to removed most of their moisture. If the ingredients added are raw, they will release water when baked and you will end up with eggy sponges instead of fluffy quiche.
- Pre-heat oven to 375°F
- Grate cheese and toss with 2 tablespoons of flour.
- Oil Muffin tins. I have had the greatest success with coconut oil. The edges of the quiche should brown a good bit and this browning should help them to release from the pans. When I have used coconut oil in the pans, the quiche brown more and releases much easier than with butter or cooking spray.
- Beat eggs, cream, milk, thyme, salt, paprika and pepper until bubbly.
- Layer ingredients in muffin tins: Starting with 1 pinch of cheese mixture, followed by a couple of pinches of the fillings (evenly distribute between the muffins, add 1 more small pinch of cheese, and last, top with egg mixture.
- Bake at 375°F for 24 minutes.
- Cool for 10 minutes before removing from pans. Carefully scraping the sides of the muffin tins with a knife may be needed to release the quiche. Allow quiche to cool completely before freezing.
- Thaw over-night or heat from a frozen state by covering in foil and baking at 350°F until heated through(10 min if thawed, 20 min if frozen).
- Can be frozen for up to 4 months.