Need another way to reuse leftovers?
Here at MOMables, we are all about using leftovers or making extra dinner ingredients to repurpose for lunch! Not only are these quiche muffins a great way to use up extra veggies and cheese, they do double-duty! They make a great grab-and-go breakfast, or a lunchbox-friendly addition! Need more ideas to fill those lunch boxes? Come check us out!
I usually make these when I’m making quiche for dinner. I add extra veggies and eggs to my quiche mix, then make muffins with the extra that doesn’t fit in my pie pan. They freeze really well (see details below) making it easy to save them for later. So it doesn’t feel like we are eating the same thing day after day!
Crustless Broccoli Cheddar Quiche “Muffins”
- Yield: 3
- Category: Breakfast, Lunch
Ingredients
- 1 ½ cups cooked broccoli florets, chopped small
- 6 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup shredded cheese
- Butter or oil for muffin pan
Instructions
- Preheat the oven to 350F.
- (If you don’t have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add the broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
- Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and broccoli. (Option: Divide the cheese and broccoli evenly into 6 to 8 portions and place in greased muffin cups instead).
- Ladle the egg mixture evenly into the muffin cups. Leave at least ¼ inch of space at the tops. (If using a silicone muffin pan or silicone cups, place on a baking sheet first.)
- Bake at 350F for 35 to 40 minutes, until golden brown.
Notes
For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2 to 3 tablespoons chopped green onions or chives.
You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it’s something you’d enjoy with eggs!
Nutrition
- Serving Size: 1 muffin
- Calories: 125
- Sugar: 1.6g
- Sodium: 302.4mg
- Fat: 7.6g
- Saturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 2.7g
- Fiber: 0.4g
- Protein: 11.3g
- Cholesterol: 193.6mg
These can also be made ahead and stored for later! If you’re not eating them all right away, let them cool for 15 to 20 minutes before putting them in an airtight container in the fridge. They should last 3 to 7 days that way.
Related: Top 5 Lunchboxes We’ve Tested
To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. (To save on high-cost freezer bags, I use cheaper small baggies for individual servings. Then put THEM into a larger freezer bag. I can usually keep re-using the outer bag, since it doesn’t get dirty touching the food!) The night before you want to eat them (or 2 to 3 days before) place them in the fridge to thaw.
To reheat, microwave thawed muffins for 2 minutes per pair.
Looking for more ideas to make your mornings easier? Check out these great MOMables breakfast recipes!
Todd
I love the Broccoli and cheese quiche, I see it says that the serving size is 2 muffins. But can you tell me where to find the total Nutrition information or can you please send it to me.
MOMables - Laura
Hi Todd, the post has been updated to include the nutritional information. There is about 125 calories per muffin, 2.7g of carbs, 11.8g of protein. Enjoy!
Fina
I made your crustless quiche and around the sides it got burnt? Should I put it on 350 for 30 minutes or put it on 325 degrees? Also I cut the recipe and the muffin pan had only 6 muffins and the rest were empty. Will that effect the cooking as well?
MOMables - Laura
empty muffin pan spaces don’t matter, the ones that are filled will cook evenly. Perhaps place the oven rack a bit further down or if your oven is in convection, lower it by 25F. depending on the pan you used, it could be shorter cooking time. Check after 20 min when the top is puffy and done.
Lee
Thanks for this great recipe! Wold you make any adjustments to baking temp/time for a silicone mini muffin sheet?
MOMables
No, it should be the same, but I’d watch it closely just in case!
Jen
Can you make these using heavy cream?
MOMables
I’m sure that would work! Thanks, Jen.
Jean
Are these eaten cold or room temp in lu ch boxes? My kids don’t have microwave access at school.
MOMables
Either way. You can watch this video https://www.youtube.com/watch?v=T_HNZ-dbZVE and see how they are packed.
Meagan
Can I use shredded mozzarella if it’s all I have? Are the muffins different from the mini quiches also on this list?
MOMables
Yes, you can use mozzarella. enjoy!
Debbie Dericks
Can I substitute egg whites for the eggs? Or maybe 3 eggs and egg whites to the equivalent of the remaining 3 eggs?
MOMables
You can make this all egg whites. I would add an additional egg white for each yolk you take out plus one tablespoon of water per egg.
Anne-Marie
Hello! Do you have any quick and easy suggestions for lunches that DO NOT include the following: eggs, dairy, tuna, and peanuts? Thanks in advance!
MOMables
You are welcome to browse through our recipe index for many ideas.
Ludicrous Mama
I used non-dairy milk for these, and goat cheese (we are intolerant to the lactose and casein in cow milk, so goat is fine for us. But non-dairy cheese shreds would work here too, or I’ve used nutritional yeast to add a cheesy flavor before.) And I’ve had decent success using tofu run through the blender instead of eggs for a similar version of these. They don’t hold together as well though.
And check out the recipe index! You can also look for stuff tagged egg-free, dairy-free, etc.