Due to my low fodmap diet (I have gut issues), I make this quite frequently for breakfast for my partner and me.
It’s so easy and quick to make and the best part is, it pairs perfectly with a bowl of fruit.
If you’re looking for more quiche recipes to try, check out my 10 super delicious quiche recipes.
Crustless Mini Quiche Recipe (Super Easy!)
Course: BreakfastDifficulty: Easy12
mini quiches10
minutes20
minutesIngredients
Base Ingredients:
6 large eggs
½ cup milk (or heavy cream for extra richness)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Fillings (Customize to Taste):
½ cup shredded cheddar cheese (or Swiss, feta, or mozzarella)
½ cup cooked bacon or diced ham (optional)
¼ cup chopped chives
½ cup sautéed spinach or bell peppers
Directions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or use silicone liners.
- Whisk together eggs, milk, salt, pepper, and garlic powder in a bowl.
- Divide fillings evenly into each muffin cup (cheese, bacon, spinach, etc.).
- Pour egg mixture over the fillings, filling each cup about ¾ full.
- Bake for 18–20 minutes, or until the tops are set and slightly golden.
- Cool for 5 minutes, then remove from the muffin tin. Serve warm or store for later!
- I am currently using this pancake pan to make multiple pancakes, it’s awesome!
Notes:
✔ Use silicone liners for easy removal.
✔ Let them cool slightly before taking them out to prevent breaking.
✔ Customize with different veggies, meats, or cheeses.
