Mini quiche. Omelette muffins. Egg muffins. Quiche muffins. Whatever you want to call them…
I have wanted to make a quiche for a while, but I haven’t really known where to start or what kind of crust to use. So I decided to combine a quiche with another recipe I’ve been wanting to make, because, I realized, they are actually sort of the same thing. Quiche and omelette muffins. But isn’t an egg or omelette muffin just like a mini, crustless quiche? Of course.
So this morning, as was getting all excited to make these, I realized I only had two eggs left. Oh well. I was very pleased when I discovered that 2 eggs actually makes exactly 3 mini quiches. I didn’t have any special toppings today: no peppers, mushrooms, onions, nothing. All I had to work with was cheese and some turkey bacon that need to be used up. I like to avoid unhealthy meats as much as possibly, including bacon, but I made the exception since this was turkey bacon and I had nothing else. These are so easy and quick to prepare, and also quick to cook. Mine only took 10 minutes, and so the whole time I spent preparing/making these was about 15, maybe 20 minutes total. These are great because you can use so many fillings, just like a normal quiche or omelette. What will you use?
Oh my goodness these crustless quiches were AMAZING. So delicious! I will definitely be making these again, hopefully soon, and hopefully with some new and different fillings. The egg set wonderfully and was not runny at all. The bacon was perfect and not tough, and the cheese…wow. The cheese was melty and complemented each quiche beautifully, deliciously, amazingly. These crustless mini quiches were just all-around perfect. I highly recommend making some.
Mini Crustless Quiche
- 2 eggs
- 2 tbsp milk, approx
- 1/3 cup cheese
- 2 pieces turkey bacon, precooked
- Any additional omelette/quiche toppings or seasonings desired (other meat, veggies, spices, etc)
- Preheat oven to 350 degrees and grease 3 muffin cups
- Whisk eggs and milk together well until smooth (I used a fork for this).
- Cut/tear bacon into small pieces and divide bacon into two piles. Add 1/3 of the bacon from ONE pile to each cup.
- Evenly add the egg mixture to each cup ( did a little at a time and got them perfectly matched). Just use your best judgement, and if one cup has a little more or less, do not worry.
- Add about half the cheese your going to use into each cup and use a fork to slightly stir it into the quiche mixture. Add the other half of the cheese on top of each cup.
- Bake “muffins” for 10-15 minutes or until egg has set.
Mini Crepe Quiche
For a crepe quiche, use the same recipe above, but use a crepe crust. All you need to do is make the crepes first (3 for the recipe above) and line each muffin cup with one crepe. You can use cornstarch or rice flour crepes, or the crepe recipe of your choosing. Then add the egg and other ingredients according to the crustless quiche recipe. You may want to check on these mini quiches a little more, to make sure the crepe is not overdone, but you should be fine. The crepe will be like a crust-a little crunchy but not too hard.
This crepe quiche recipe is inspired by a post over at Lexie’s Kitchen.
- Pancake Crepes…NOT Scrambled Eggs (deliciousgf.wordpress.com)
- Portabella Cheese Omelette (deliciousgf.wordpress.com)
- Delicious Cheese Muffins (deliciousgf.wordpress.com)
- Corn Muffins with Pamela (deliciousgf.wordpress.com)
- Popovers Worked! (deliciousgf.wordpress.com)