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These Mini Crustless Quiches are SO easy to make, as well as delicious and healthy – perfect for lunchboxes, picnics, breakfast or a protein snack. They are also really versatile. Just add your favourite fillings!
If you’re on a quest to find easy and healthy, homemade lunchbox fillers, this Mini Crustless Quiche recipe is the answer!
Make a batch of them at the start of the week to satisfy fridge raiders and fill packed lunches, or take them as part of a picnic.
They are packed with protein to keep little (and larger) tummies full for the rest of the day.
Why you’ll love this Mini Crustless Quiche recipe
⭐️ Prepare in just 5 minutes
⭐️ Loads of hidden veggies
⭐️ Perfect for batch cooking for the days ahead
Recipe Factfile
✅ These are small, cute lunch box versions of my large Crustless Quiche recipe, which works better for main meals if you prefer
✅ Customise the quiches in as many ways as you like with different fillings. This recipe makes a batch of 12, so you could have 4×3 flavours – whatever your family’s favourites are!
✅(Shhh… If you cut the vegetables extra small you can sneak in all sorts of nutrition – this also makes them colourful and tasty too!)
Mini Crustless Quiche Ingredients Notes
- Olive oil – This is for greasing the muffin tray holes to stop the quiches sticking
- Ham slices – Add these to the base of the muffin tray
- Eggs – We need 8 medium, free range eggs for a batch
- Milk – Whichever type you have is fine
- Mixed veg – Whatever you fancy! You could try onion, mushrooms, peppers, courgettes, broccoli, peas etc
- Cherry tomatoes – Chop these in half or how you like them
- Cheddar cheese – This needs to be grated
How to make Mini Crustless Quiches
- Grease a 12 hole muffin tray well with olive oil, and put your sliced ham on the bottom and sides of the base.
- Beat the eggs and milk together in a jug.
- Put a little of the vegetables in each hole, then pour in some of the egg mixture until evenly divided between each quiche.
- Top them each with half a tomato and some cheese.
- Bake in a preheated oven until well risen and golden, as per the recipe below.
Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold.
In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.
More lunchbox favourites…
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Under 15 minutes
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FAQs
Yes! The beauty of serving up Crustless Quiches is not only are they easier to make and healthier, they’re also gluten free.
The cooked quiches should be golden on top and cooked through but still a little wobbly.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Mini Crustless Quiche Recipe
Ingredients
- Olive oil, For greasing
- 6-8 Ham slices
- 8 Eggs, Medium, free range
- 150 ml (0.75 cups) Milk, Any kind
- 300 g (11 oz) Mixed vegetables, See notes
- 12 Cherry tomatoes
- 100 g (4 oz) Cheddar cheese, Grated
Instructions
- Preheat oven to 180C/350F.
- Grease a 12 hole muffin tray well with olive oil.
- Cut each ham slice in half lengthways and use it to line the bottom and sides of each muffin hole.
- Beat the eggs and milk together in a jug.
- Put a little of the vegetables into each tin.
- Pour the egg mixture evenly between each mini quiche.
- Top with half a tomato and some cheese.
- Bake for 25-30 minutes or until well risen and golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on September 1, 2016 and updated later to make improvements.
Can’t wait to try these. If the recipe says 8 medium eggs, how many large eggs would you use instead please?
Thanks for reading x