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This image shows freshly baked crustless mini quiches resting on a metal wire rack, gently cooling down with steam still faintly rising, showcasing their golden brown tops and round shape.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 12 people
Calories 261 kcal

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.
    This image shows a hand holding a brush to grease the mini muffin cups inside a metal muffin tin, ensuring a smooth release after baking.
  • 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.
    This image shows sausage pieces sizzling in a skillet, browning nicely with a slight crisp on the edges, releasing flavorful oils as they cook.
  • Evenly sprinkle the cooked sausage, shredded Cheddar cheese, Swiss cheese, and chopped green onions into the greased muffin cups.
    This image shows chopped green onions, shredded cheddar and Swiss cheese, and cooked sausage being sprinkled evenly into the greased mini muffin cups, creating colorful and tasty layers.
  • In a bowl, beat together the eggs, potato flakes, and cream, then season with salt and pepper.
    This image shows eggs being whisked in a clear glass bowl with a metal whisk, the yolks and whites blending into a smooth, golden mixture in preparation for baking the mini quiches.
  • 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.
    freshly-baked-crustless-mini-quiches-cooling-on-a-marble-slab-after-oven-time

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.