crustless quiche

crustless quiche

This was really great for Memorial Day brunch! I made way too much egg mixture, so I ended up having a lot of extra for eggs baked in muffin tins for breakfast the next day.

Yield: Six 3.5″ round quiches + 5 mini muffin tin quiches. You can easily make way less by scaling this down however you like.


  • 16 eggs
  • 1/4 cup low-fat milk (optional)
  • Herbs — fresh rosemary, thyme, and basil
  • Veggies– white onion, mushroom, potato, potato
  • Chicken sausage
  • Chives
  • Salt and pepper, to taste


  • Cook whatever veggies/meat you like best, in whatever way you prefer.  I sauteed the onions and mushrooms with salt/ pepper/  garlic; diced the potato + baked it with rosemary/ salt/ pepper; and diced/sauteed the chicken sausage.
  • Preheat oven to 350 F, if not already on from baking veggies.
  • Crack eggs into a large bowl, pour in milk, and toss in herbs + salt/pepper.  Beat eggs with whisk or hand mixer until yolks are broken up and everything is mixed together smoothly.
  • Line muffin tins with cupcake papers, and/or place quiche molds onto a foil-lined baking tray.
  • Place veggies + sausage in prepared baking containers.
  • Pour egg mixture into containers, no more than 3/4 full!
  • If you wanna get fancy, tear a few chives and place on top of each quiche.
  • Bake for about 15 minutes, or until toothpick inserted into egg comes out clean.

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