This is how to make crustless broccoli quiche in a muffin tin! A low carb easy egg breakfast or dinner idea that’s quick to bake or as air fryer egg bites. Filled with eggs, cheese and vegetables and more.
OMG have you tried crustless broccoli quiche??!! Well I mean if you had already made them you probably wouldn’t be here but ya’ know. Maybe you want a mini quiche recipe because you had one at a restaurant and want to make them yourself. We have a great one here. (affiliate links present)
Muffin Tin Quiche
Yep, this is how you make them. I mean that would make sense. There is one other way you could make them, on a baking sheet with silicone cups.
I will talk about that a bit more later because with this method you could throw them into the air fryer too y’all!! I know, game changer.
There is a broccoli mushroom quiche version in the printable recipe card at the bottom. You could alternatively make an easy spinach quiche no crust version too. So get out those eggs and your favorite add ins and let’s get moving….
Quiche Crustless Broccoli
This is a fun way to make these or any sort of savory pie really. You could make our spinach pie in this pan too with or without the phyllo dough.
I started out making all things mini when my girls were little. They loved finger food dinner ideas because “so cute” meant it somehow tasted better. (eye roll)
I am sure my girls aren’t the only ones with this mind frame y’all. Egg pie (as we call it) isn’t the only thing you can make in this pan though. We have a bunch of muffin tin recipes like this one. I have continued to add to it year after year because even as teens they love “pick up dinners”.
Nothing really, the names are synonymous. The difference between the two is the first typically does have a pie crust and the latter does not. Since we are making a quiche with no crust you could call it a frittata too.
I have made a larger air fryer quiche version once which was great but this does come out cleaner and doesn’t break apart as easily.
Crustless Asparagus Quiche
Why baking powder you ask? Yes there is some in this and it’s kinda’ a head scratcher. It does do different things in certain recipes that is good. For this one it makes them lighter and fluffier. For our Air Fryer baking powder chicken wings they make the skin super duper crispy, more than anything else could.
- 8 eggs, at room temperature ideally
- A head of fresh broccoli cut into small florets
- this is how to boil broccoli to tender
- Fresh mushrooms sliced are a great addition
- Parmesan cheese is great
- Cheese, either shredded cheddar cheese or Swiss
- Salt and pepper to taste
- Baking powder, sounds crazy but makes it fluffier
- I love diced up roasted air fryer garlic
- 2 tbsp olive oil, I like it in spray form personally
- Muffin pan instead of a pie plate is needed, regular size
If you needed a dairy free crustless quiche option you could. My husband is lactose intolerant and I have found some pretty good shredded cheese options by Daya.
Crustless Zucchini Quiche
This is another vegetable you could add too. When we had a vegetable garden we had tons of zucchini to use up. You could easily shred it, press in some paper towels to absorb all that extra moisture and add that. I would add about 3/4 of a cup, no more.
- First preheat the oven to 325 F. Grease inside muffin cups with a spray of oil. Make sure both bottoms and sides get oiled so they slide out easily.
- Chop broccoli into small florets. Boil them in boiling water for 5 to 7 minutes until they are fork tender. Chop them into small pieces. Saute sliced mushroom in a skillet with a tbsp of olive oil until tender.
- Add garlic and saute for 1 added minute. Remove from heat and set aside. Place eggs into a medium sized bowl and whisk.
- Add salt, black pepper, and baking powder, whisk. Fold in chopped broccoli, saute mushroom and shredded cheese. Stir to combine.
- Pour the egg mixture into 12 muffin cups evenly. Bake egg muffins for 25 to 30 minutes until nicely golden brown on top.
Use a spoon or knife to loosen the sides, slide out and enjoy while they are warm. These are great high protein breakfast bites to grab on busy mornings for sure.
They make a really fun dinner idea for little hands too. They’re more likely to eat these veggie muffins of sorts just because they are cute. 😉
Cheddar Broccoli Quiche Crustless
Another great thing about making these on your own is that you can ensure the ingredients you’re using are gluten free. Vegetables, eggs and cheese are typically safe to use but if you buy it already shredded in bags make sure it clearly states that it is GF.
Want to add some meat into the mix too? Bacon bits are great, and this also makes a great leftover ham recipe as well. Don’t like mushrooms? Dice up some yellow squash or bell red peppers instead, I mean this is very versatile.
If you wanted to add some meat on the side you could bake frozen chicken wings in the oven at the same time too. I don’t think anything is needed when you serve these but you could put a small dollop of sour cream on top for a bit of cool creaminess.
Crustless Vegetable Quiche
Let’s talk a minute about the baking powder in this, it could be left out. The reason it is in there is to make it fluffier than a traditional dense egg pie.
- Whisked in with the eggs gives these a new lighter texture. You can see in the photo above what I am referring to. See the air pockets you wouldn’t normally find?
I have not made these in mini muffin tins yet but you could and just decrease the timing by about half. If you do have leftovers you’ll want to make sure they are at room temperature first. Then put them into a sealed container or small freezer bag. Store in the fridge for up to 48 hours.
When you reheat them you could pop them into your Cosori air fryer for a few minutes crisp the edges and warm the center. If you don’t have that just pop them on to a plate and in the microwave for 30 – 45 seconds to warm. You could add some more shredded cheese to the top to melt too.
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Crustless Broccoli Quiche
- 8 eggs
- 1 head broccoli cut into small florets
- 2 c mushrooms sliced
- 1/2 c parmesan cheese
- 1/2 c cheese cheddar or Swiss
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp baking powder
- 2 tsp minced garlic
- 2 tbsp olive oil
- Preheat the oven to 325 degrees F. Grease inside cups of a 12 muffin pan with some drops of oil and use a paper towel to spread it. Make sure both bottoms and sides get oiled. Set aside.
- Chop broccoli into florets and boil them in boiling water for 5 to 7 minutes until they are fork tender. Chop them into small pieces. Set aside. Saute sliced mushroom in a skillet with a tbsp of olive oil until tender.
- Add minced garlic and saute for 1 added minute. Remove from heat and set aside. Place eggs into a medium sized bowl and whisk.
- Add salt, black pepper, and baking powder. Whisk to combine. Fold in chopped broccoli, saute mushroom and shredded cheese. Stir to combine.
- Divide the egg mixture into 12 muffin molds evenly. Bake egg muffins for 25 to 30 minutes, or until nicely golden on top.
- Use a knife around the edges to loosen and scoop out with a tbsp on to plates to eat.