Crustless Mini-Quiche

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.6
  • Total Fat: 15.7 g
  • Cholesterol: 357.9 mg
  • Sodium: 304.1 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 15.6 g

View full nutritional breakdown of Crustless Mini-Quiche calories by ingredient
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Submitted by: SNARKMEISTER


Eggs, meat & veggies - low carb! Eggs, meat & veggies - low carb!
Number of Servings: 6


    1/2 tbsp olive oil
    1/2 tbsp unsalted butter
    3 tbsp chopped onion (1.5 oz)
    3 tbsp chopped mushroom (1.5 oz)
    3 tbsp black forest ham, small dice (1.5 oz)
    3 tbsp chopped sweet bell pepper (red or orange) (1.5 oz)
    1 tbsp chopped fresh parsley
    3 tbsp sharp cheddar, shredded (1.5 oz)
    11 large eggs
    1/3 c 1% milk
    salt & pepper


Can be made vegetarian by omitting meat. Can make endless variations by substituting pretty much any meat, veggies or cheese you want.


Preheat oven to 350.

Heat butter & olive oil in nonstick skillet over medium-high heat. Cook mushrooms and onions for about 5 minutes, until they begin to brown.

In the meantime, spray a silicone muffin pan with nonstick spray and divide the ham, bell peppers, parsley and cheese among them. When the mushrooms & onions are done, add them to the other ingredients in the muffin pan.

Whisk together the eggs and milk in a bowl or large measuring cup (for easier pouring), and add salt & pepper. You can optionally add hot sauce or Sriracha at this point, if you want. Divide the egg mixture among the muffin holes, filling each one about 3/4.

Bake for 30 minutes, turning the pan halfway through to ensure even cooking. Metal muffin pans may require a shorter cook time. Let the quiches rest for a minute or two, then remove and eat immediately, or wrap them in paper towels & store in ziploc bags in the fridge (can reheat for 30 sec in microwave).

Serving Size: Makes 12 mini quiches (2 per serving)

Number of Servings: 6

Recipe submitted by SparkPeople user SNARKMEISTER.


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