There’s something timeless and irresistibly comforting about a good quiche—but when you skip the crust and go mini, the game changes. These Crustless Mini Quiches are a nod to French finesse with the cozy ease of a Southern brunch spread.
Inspired by a market morning in Nice, where fresh eggs and herbs stole the show, this recipe leans on a creamy texture and a perfect custard set. Think of it as a chef’s shortcut: no fuss with crust, all flavor and elegance in bite-sized form.
Pair them with a refreshing Brazilian Lemonade or the zesty sparkle of Cranberry Pineapple Punch for a globally-inspired, crowd-pleasing brunch. Whether you’re prepping for a garden party or meal-prepping weekday breakfasts, this dish adapts with charm.
Perfect for Spring Garden Gatherings!
- Surprisingly, they helped me cut back on heavy carbs without feeling like I was missing out—still filling, still flavorful.
- I first made these after a long weekend trip through Provence—those rustic, herbaceous flavors stayed with me, and now I reach for them when I want something light but satisfying.
- These quiches fit beautifully into my weekend routine—whip them up on a Sunday, and I’ve got grab-and-go breakfasts for the whole week.
- I’ve played around with fillings—leftover veggies, smoked paprika, even roasted garlic—and it’s fun to tweak based on what’s in the fridge.
Crustless Mini Quiche Recipe
These crustless mini quiches are the perfect bite-sized breakfast or brunch treat—light, flavorful, and packed with savory sausage, melty cheddar and Swiss cheese, and fresh green onions. With no crust to fuss over, they're easy to prep and ideal for make-ahead meals or entertaining.
Equipment
- Mini muffin tin (36-cup)
- Cooking spray
- Large skillet
- Slotted spoon
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 lb bulk sausage
- salt and ground black pepper to taste
- ⅔ cup instant potato flakes
- 1 cup shredded Cheddar cheese
- cooking spray
- ½ cup heavy whipping cream
- 8 eggs
- ½ cup chopped green onion optional
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 325°F (165°C) and coat 36 mini muffin cups with cooking spray.
- In a large skillet over medium-high heat, crumble the sausage and cook, stirring frequently, until it is evenly browned, about 10 minutes.
- Drain and discard any excess grease.
- Evenly sprinkle the cooked sausage, shredded Cheddar cheese, Swiss cheese, and chopped green onions into the greased muffin cups.
- In a bowl, beat together the eggs, potato flakes, and cream, then season with salt and pepper.
- Carefully pour the egg mixture over the sausage and cheese in each muffin cup, filling just below the rim.
- Bake for approximately 22 minutes, or until the centers are set and tops are lightly browned.
- Allow the mini quiches to cool for 5 minutes before serving.
Notes
- Use a piping bag or measuring cup with a spout to easily pour the egg mixture into the muffin cups without spilling.
- Shred your own cheese for better melt and flavor—pre-shredded cheese often contains anti-caking agents.
- Try different mix-ins like sautéed mushrooms, bell peppers, or spinach for variety.
| Nutrition | Value |
| Calories | 261kcal |
| Carbohydrates | 4g |
| Fat | 21g |
| Protein | 15g |
| Cholesterol | 177g |
