Mini Crustless Quiches

Versatile and easy, these little crustless quiches, which are baked in muffin trays, can serve as a side, as breakfast, or as a meal.

Serves: 12

  1. 0.25 cup red onion (chopped)
  2. 1.5 tbsps butter
  3. 1 roma tomato (diced)
  4. herbs of choice (eg. thyme, rosemary, sage, fresh pepper)
  5. 120 g cheese of choice, shredded or chopped (I used herbed goat cheese this time, but I also use aged cheddar on occasion)
  6. 12 eggs
  7. 0.5 cup cream or high-fat milk


  • Muffin tray & cups (cups are optional)
  • Frying pan


  1. Preheat oven to 350 F and line muffin trays with parchment cups (optional).
  2. Sauté the onion with butter in the frying pan.
  3. Mix the eggs, milk/cream, and herbs of choice gently in a pourable container (see the frittata recipe for details on not overmixing eggs in this context).
  4. Distribute the onions, tomatoes, and cheese evenly into the muffin cups.
  5. Add the egg mixture and bake for 20-30 minutes until done.



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