Muffin Tin Cheese Crustless Mini Quiche

Muffin tin crustless mini quiche can be made with just cheese, a bit of spinach, broccoli, or diced ham too. NO crust with just the egg filling is delicious for breakfast. If you loved our Mini Crustless Spinach Quiche recipe, this is how to make it without vegetables with 3 cheeses.

How to Make Muffin Tin Quiche

Now years ago we made this Mini Quiche Recipe using a refrigerated crust. I wanted to experiment with the idea that you didn’t need the base really at all, and it worked. I went from there and found the mold I like (silicone), size that was fun (mini), and the perfect timing. You don’t want wet egg, absolutely not.

Of course you can make these with all different types of cheese, and even with a bit of chopped veggies into the mix if you like. Just like our Muffin Tin Broccoli Quiche they can be baked in large and small sizes as well. The only difference is the cook time, obviously.

I would say all versions have some sort of cheese in them, Swiss is the most common. Beyond that you can incorporate meat if you like, or diced veggies that will incorporate well. I usually will use up leftovers with these like when I make them into salmon quiche.

Mini Cheese Quiche Ingredients

• 8 eggs
• 1/2 c heavy cream
• Mozzarella cheese
• 1/2 c cheddar cheese
• Parmesan cheese
• Dijon mustard
• Chives dry
• Salt and pepper to taste

You are going to want 1 silicone mini muffin tin to make this bite sized version. It is very frustrating to get them out without breaking if it is the metal version. In this case you can push each out on the bottom and have better luck especially if you spray with non stick cooking spray before pouring each one in too.

If you are new to this French style egg muffin type of dish, they can be made with a crust or without. Of course omitting it means less calories and carbs. Beyond the basics you can dice up things like fresh spinach, cooked bacon bits, or make a ham and cheese version after Christmas dinner.

Petite Crustless Quiche

The best cheese for this dish whether without a bottom or with Quiche Crust largely depends on your personal preference and the flavor profile you want to achieve. Quiche recipes often call for a combination of cheeses, but here are some popular cheese options to consider for your quiche:

What is the Best Cheese for Mini Muffin Tin Quiche?

1. Swiss cheese is a classic choice for quiche. It has a nutty and slightly sweet flavor that pairs well with various ingredients commonly found in quiche, such as ham, spinach, mushrooms, and onions.
2. Gruyère is similar to Swiss cheese but has a more pronounced and complex flavor. It melts beautifully and adds a rich, creamy texture to your quiche. It works well with ingredients like bacon, leeks, and asparagus.
3. Sharp cheddar can bring a bold and tangy flavor to your quiche. It complements ingredients like broccoli, caramelized onions, and ham. Mild cheddar is a milder option if you prefer a less intense cheese flavor.
4. Feta adds a salty and tangy kick to your quiche. It pairs wonderfully with ingredients like spinach, sun-dried tomatoes, and olives for a Mediterranean-inspired quiche.
5. Goat Cheese has a creamy and slightly tangy taste that works well with a variety of ingredients. It’s an excellent choice for quiches with roasted vegetables, herbs, or smoked salmon.
6. Parmesan, known for its salty and nutty flavor, can be used in combination with other cheeses to enhance the overall taste of your quiche. It’s also a great choice for a crustless quiche.
7. Monterey Jack cheese is mild and melts easily, making it suitable for quiches with a wide range of ingredients. It pairs well with bell peppers, tomatoes, and green chilies for a Southwestern twist.
8. You might love our Cottage Cheese Quiche recipe too.

Feel free to experiment with different combinations to create the flavor you desire. Keep in mind that some are saltier than others, so adjust your seasoning accordingly when adding salt to your quiche filling. Also, consider the texture; grated or shredded is easier to distribute evenly throughout the quiche.

If you did want to add a bottom layer like you see here you can roll out a Pillsbury refrigerated type and use a cookie cutter to size it. Another option is to make a Sourdough Pie Crust from scratch and push one circle into each hole, fill, and bake.

How to Make Mini Muffin Tin Crustless Quiche

• Preheat the oven to 375 degrees.
• Place all of the ingredients into a blend and puree on high until smooth and frothy.
• Pour the batter into the cups of a mini silicone muffin tin or spray each hole with non stick spray is using a regular muffin tin.
• Bake for 12 – 15 minutes for mini sizes or 17 to 20 minutes for a regular size muffin tin or until the quiches are set in the middle and lightly golden brown on the top.
• Allow the quiches to cool in the pan for 10 minutes prior to removing them to solidify up.
  • don’t let them cool completely as they are best warm
• Serve warm immediately.

If you have leftovers make sure to store quiche in an airtight container or wrap tightly with plastic wrap. Keep in fridge for up to 3 days and reheat for 30 seconds in the microwave. If you wanted to make something similar but in a larger form, take a peek at our Crustless Bisquick Zucchini Quiche.