Name: Crustless Quiche Muffins
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cups cooked broccoli florets (chopped small); 6 large eggs; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup shredded cheese; Butter or oil for muffin pan

Recipe

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These Crustless Quiche Muffins with cheese and veggies make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

With this quick recipe, you can learn to make the most of leftovers with no fuss!

Crustless Quiche Muffins

These crustless quiche muffins are not just a great way to use up extra veggies and cheese, they do double-duty: you can enjoy them for breakfast or lunch, or as a terrific high-protein school snack! Plus, they freeze really well, making it easy to save them for later.

If you have eggs, milk, and veggies, you can make this recipe. It’s perfect to use leftovers and save time in the kitchen. I usually prep 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.

This Crustless Quiche Muffin recipe includes cooked broccoli, but you can add onions, chives, zucchini, carrots, peas, cauliflower, etc. My favorite combos? Cheese and Spinach, Ham and Cheese, and these tasty Pepperoni Pizza Egg Cups. This way, you don’t feel like you are eating the same thing day after day!

Ingredients

Simple ingredients inside of a muffin never tasted this good. Use up leftovers and refrigerator staples, and voilá! What you need:

Cooked broccoli florets: what I use in this recipe, but really any other veggies work. More on this on the recipe card note below.
Eggs: help bind the other ingredients.
Milk: regular or non-dairy milk.
Salt and pepper: for seasoning.
Shredded cheese: Mozzarella, Swiss, Colby Jack, Mexican cheese blend, pepper Jack, or any variety of Cheddar.
Butter or oil: to grease the muffin pan.

You’ll find the measurements in the recipe card below.

How to Make Crustless Mini Quiche Muffins

Prep these crustless quiche muffins in 10 minutes by mixing everything in a bowl, and let the oven do the hard work. Here’s how to make this recipe:

Prep
Preheat the oven to 350F. Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
Cook the broccoli
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.
Combine
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.
Fill the muffin cups
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 to perfection!
Bake at 350F for 35 to 40 minutes, until golden brown. Remove from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
Store
Once cooled, refrigerate the quiche muffins in an airtight container or zip bag for up to 3 days.

Keeping Them From Getting Soggy

To keep crustless quiche muffins from getting soggy, let them cool down at room temperature before packing them in the lunchbox or any other container. Otherwise, the steam will create condensation and make the muffins soggy.

When to Serve Crustless Mini Quiche Muffins

You can enjoy these delicious quiche muffins all day long! They make a nutritious and satisfying breakfast option, super convenient to eat on the go.

And that’s just the beginning! These muffins are a terrific lunchbox builder you can pack along your kid’s favorite lunch sides to send a balanced and filling bento box lunch.

Want to enjoy them as a snack? Go ahead! Pack these crustless quiche muffins with fruits and veggies and you’ll get a heal thy and tasty snackbox in a breeze.

How to Pack Them for Lunch

These quiche muffins can be eaten warm or at room temperature, that’s totally up to you. Here I show you how to pack them one way or the other:

To enjoy these at room temperature, place 1 or 2 quiche muffins inside the main compartment of a lunch container.
To eat warm, heat the quiche muffins in the microwave for 1 minute, stopping the microwave halfway through to flip them over. Immediately transfer them inside a thermos container and close the lid.
Finish packing by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.

How to Store and Freeze Quiche Muffins

These Crustless Quiche Muffins can also be made ahead and stored or frozen 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.

To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. Pro tip: 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.

Crustless Quiche Muffins

Servings: 6 quiche muffins

Prep Time: 10

Cook Time: 40

Total Time: 50

These Crustless Quiche Muffins with cheese and veggies make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

5 from 14 votes

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Ingredients

For the quiche muffins:

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

For the quiche muffins:

Preheat the oven to 350F. Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
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.
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. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
Once cooled, refrigerate the quiche muffins in an airtight container or zip bag for up to 3 days.

For lunch:

To enjoy these at room temperature, place 1 or 2 quiche muffins inside the main compartment of a lunch container.
To eat warm, heat the quiche muffin in the microwave for 1 minute, stopping the microwave half way through to flip them over. Immediately transfer them inside a thermos container and close the lid.
Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.

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!