Crustless Quiche Muffins

By Laura Fuentes Updated Sep 5, 2025

5 from 14 votes

Recipe

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These crustless quiche muffins with cheese and ham make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

With this quick recipe, learn to make crustless quiche muffins the easy way!

Crustless Quiche Muffins

These crustless quiche muffins are a great way to use up leftovers and 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.

This recipe includes ham and cheese, but you can also add veggies, as I do in these cheese and spinach egg cups.

Ingredients

The base of crustless muffins is milk and eggs. In this recipe, I’ll bulk them up with Cheddar cheese and chopped ham. Other ingredients to add are bacon and your favorite chopped veggies.

How to Make Crustless Quiche Muffin

Here's how to make this recipe:

Whisk the eggs and the milk in a bowl or a blender. Pour the mix into the muffin tin.
Add ham and cheese into the muffin tins. This way, you ensure the ham and cheese are evenly distributed.
Bake for 35 to 40 minutes until golden brown. Allow the quiche muffins to cool down before removing from the pan.

six crustless quiche muffins in a muffin pan

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.

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

Allow these crustless quiche muffins to cool for 15 to 20 minutes before putting them in an airtight container in the fridge for 3 to 7 days.

To freeze, divide into serving sizes and put into freezer bags. The night before, place them in the fridge to thaw. To reheat, microwave thawed muffins for 2 minutes per pair.

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!

Crustless Quiche Muffins

Servings: 6 quiche muffins

Prep Time: 5

Cook Time: 35

Total Time: 40

These crustless quiche muffins with cheese and ham make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

5 from 14 votes

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Ingredients

6 large eggs
½ cup milk
Pinch salt & pepper
¾ cup shredded Cheddar cheese
4 ounces chopped ham

Instructions

Prep:

Preheat the oven to 350F. Grease 6 muffin cups in a muffin tin and set aside.
In a large bowl, whisk the eggs, milk, salt, and pepper. You can also use a blender to mix these and then easily pour the mixture into the cups.
Divide the chopped ham into the 6 muffin cups, then top the ham with the shredded cheese. This ensures each cup has the same amount, instead of mixing it in the bowl.
Fill or pour the egg mixture into the cups, filling each cup nearly to the top.

Bake:

Bake the egg muffins in the preheated oven for 35 to 40 minutes, until the tops are puffy and golden brown.
Remove the pan from the oven and let them cool in the pan before removing them.

Store:

Once cooled, refrigerate the quiche muffins in an airtight container or zip bag for up to 3 days or in the freezer for up to 2 months. To reheat, microwave for 30 seconds to 1 minute, until heated through.

Notes

Egg muffins freeze well, so it’s easy to double (or more) the batch.
Swap the ham for bacon, chopped veggies, and more, always filling the cups no more than halfway full with toppings to ensure enough egg mixture is added to hold the muffins together.