Crustless Mini Quiche

Name: Crustless Mini Quiche
Prep time: 15 min
Cook time: 16 min
Ingredients: 6 eggs; ¾ cup of whole milk (200 ml); ½ cup of cornstarch (60 g); Salt and pepper; ¼ cup of bacon (50 g); ⅓ cup of grated cheese (Emmental or Gruyère, 40 g); 6 dried tomatoes (chopped); ¼ cup of feta cheese (crumbled, 50 g); 1 handful baby spinach leaves; 6 button mushrooms; ¼ cup of grated cheese (Emmental or Gruyère, 30 g)

5 of 1 vote

Prep time: 15

Cook time: 16

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Whether for a quick lunch, a last-minute aperitif or a weekend brunch, these Crustless Mini Quiche are always a hit! I love how easy they are: no crust, few ingredients, and the best part is you can customize them endlessly however you like using whatever you have in the fridge.

Un muffin salé tranché, rappelant une mini-quiche sans croûte, garni d'épinards et de champignons, repose sur une planche de bois, agrémentée de persil. En arrière-plan flou, d'autres muffins et un moulin à poivre pour un assaisonnement parfait.

Basic ingredients for Crustless Mini Quiche

This recipe is ultra-simple and requires basic ingredients you’ll probably already have at home. Of course, you’ll find the exact quantities in the recipe card at the end of the article.

For the quiche base :

Eggs: This is the base! Essential for binding all the ingredients together.
Whole milk: I use whole milk for a light, fluid texture. If you want a creamier version, feel free to replace half the milk with sour cream (or crème fraîche) or heavy cream.
Cornstarch: Since there’s no rust, a little cornstarch helps to hold the mini quiche together.

Les ingrédients d'une mini quiche sans croûte sont prêts sur le comptoir de la cuisine : des œufs dans une boîte, un bol de farine, une tasse à mesurer de lait et deux moulins à poivre.

For the filling :

You can make up your own mini quiches to suit your tastes, or whatever’s left in your fridge, the choice is yours! Here are three ideas I love:

Bacon and cheese
Dried tomatoes and feta cheese
Mushrooms and spinach

Ingrédients sur un comptoir pour une mini quiche sans croûte : épinards frais, champignons entiers, jambon en dés, fromage râpé, tomates séchées, feta émiettée. Moulins à sel et à poivre en arrière-plan.

How to prepare these Crustless Mini Quiche?

Start by preheating your oven to 350°F (180°C), then lightly grease the muffin tins with a little olive oil (using a brush or spray can, as you prefer).

Start by sauteeing the bacon (aka lardons in French) in a pan, without adding any fat. As soon as they start to brown (about 3 minutes), remove them and add the sliced mushrooms directly. Leave them to cook for a few minutes, just long enough for them to start caramelizing slightly.

Des dés de bacon grésillent dans une poêle noire sur la cuisinière. À proximité, les ingrédients d'une mini-quiche sans croûte vous attendent : champignons émincés, épinards frais, fromage râpé et huile d'olive, le tout posé sur une planche à découper, à côté d'un couteau bien aiguisé.

Des champignons tranchés grésillent dans une poêle, légèrement dorés avec de l'huile visible, prêts à être l'ingrédient parfait pour une mini quiche savoureuse sans croûte.

In the meantime, start filling your molds:
– In 4 molds, divide the lardons with a little grated cheese (Emmental or Gruyère).
– In 4 others, add the baby spinach, the chmapignons and a little grated cheese.
– And finally, cut some sun-dried tomatoes into pieces, crumble a little feta cheese, and garnish the last 4 molds.

Les moules à muffins remplis de fromage râpé et de jambon en dés constituent de parfaites mini-quiches sans croûte.

Gros plan d'un moule à muffins rempli de mini quiches sans croûte, avec des épinards, des champignons tranchés et du fromage râpé.

In a bowl, whisk the eggs with the milk (or milk-cream mixture), cornstarch, salt and pepper until well incorporated.

Pour it into the muffin tins, just above the fillings, and bake for 20 to 25 minutes.

A muffin tin with compartments filled with various mixes, including pastry-less mini quiches adorned with mushrooms and others topped with orange and white ingredients, sits on a marble countertop.

A muffin tray on a marble countertop holds twelve oven-baked savory muffins, reminiscent of mini quiches without batter, each overflowing with visible bits of sausage, cheese and vegetables.

The mini quiches should be golden-brown and slightly puffed. Let them cool for a few minutes before unmolding.

Serving idea: These mini quiches are very versatile! You can serve them warm with a green salad for a light lunch, or cold as an aperitif. They’re also perfect for brunch.

Deux mini-muffins à quiche sans croûte sont servis sur une assiette avec un mesclun. Dorés, ils sont garnis de persil, offrant une délicieuse variante du traditionnel muffin au fromage.

Ideas for variations for Crustless Mini Quiche

It’s THE perfect recipe to empty your fridge! Here are some other ideas for variations that I love:

Smoked salmon with dill
Grated zucchini and goat’s cheese (or feta)
Cherry tomatoes and black olives

You can also add fresh herbs such as basil, chives or thyme, depending on the season.

More aperitif recipes

Do you like simple, easy recipes like these? Here are a few more ideas:

Frequently Asked Questions

Can I freeze these crustless mini quiches ?

Yes, they freeze very well! Let them cool completely before placing in a freezer bag. Thaw overnight in the fridge and reheat in the oven at 160 °C (320 °F) for about 10-15 minutes.

How long do crustless mini quiches last?

They’ll keep in the fridge for 3 to 4 days. Just store them in an airtight container to keep them fresh!

How do I make a lactose-free version?

Replace milk and cream with an unsweetened plant-based drink (such as almond or oat milk) and use a plant-based cheese, or omit it altogether.

Don’t hesitate to leave me a comment, it always makes me happy!

Portrait of Geraldine Leverd, author of La Cuisine de Géraldine, a blog of simple, healthy French recipes.

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