Crustless Mini Quiches

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Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté.


50 People Try to Separate An Egg

Serves 6–8


    • Nonstick cooking spray
    • 1/2 head broccoli, thick stems removed and separated into florets
    • 6 large eggs
    • 6 large egg yolks
    • 2/3 cup (5 fl oz/160 ml) whole milk
    • 2/3 cup (5 fl oz/160 ml) heavy cream
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 3/4 cup (3 oz/90 g) shredded sharp Cheddar cheese


    1. 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
    2. 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
    3. 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
    4. 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
    5. 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

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  • I agree with other reviews. This did not come out well. I tried one tray of 12 using paper liners, and was very disappointed in the how difficult they were to get out of the pan, and how misshapen they were. I also ate one and they paper liner claimed most of the quiche. I decided to use the rest of the ingredients in a regular pan.

  • This is good basic quiche recipe that is highly adjustable. I have to give a warning though, do not try to go crustless in a metal pan. I've tried this every which way and they've always stuck. Silicone trays or paper cups are needed for sure! I also had great results with rolling out a pre made pie crust and cutting it up into 2 1/2 rounds for a crust. It looks much more elegant with a crust.

  • After reading all reviews, I've set off to make these cute quiche hoping they will be presentable to the teachers during teacher appreciation week, but they stayed home for my family. I've followed the recipe pretty closely, but they just didn't come out right. They've gotten very flat after cooled, and I could not take them to the school. I will stick to the traditional pie style.

  • This quiche was too rich. I followed the recipe (substituting 2% milk for whole milk). I used parmesan cheese in some of the cups, and cheddar in the others. All in all, the quiche came out very heavy and rich, but not in a good way. And also quite spongy. I think the parmesan ones looked more presentable than the cheddar ones, because the cheddar ones got a bit brown and more oily.

  • I made these last night for an office breakfast. I used the basic recipe (omitting the precooking of the batter for tasting purposes). I did NOT use liners, sprayed the mini-muffin pans with regular Pam and they came out of the mold easily after letting them sit for 15 minutes. I made three different fillings. 1.) sauteed turkey sausage 2.) sauteed tomatoes and asparagus and 3.) sauteed mushrooms, garlic and onions. They puffed up nicely, almost like a souffle, and reheated well (10 sec in microwave) the next day. I believe the key is not to use "wet" veggies and not to overcook them. The 15 minutes indicated in the recipe worked well for me. Next time I will play around with different cheeses, like Asiago, Fontina or any type of Swiss for more zing.

  • Editing needed! Serves 68!????

  • This is a very good and robust recipe given all the changes noted by other reviewers. Comments: 1) The best unintentional result was that I didn't have enough mini-muffin pans and so for the last 24, I used a Wilton silicone candy mold with 24 squares that are about 1" x 1". It worked wonderfully and made for even better finger food. The down side was that they didn't crisp on the bottom, if that's important to you. 2) Do not boil your broccoli. Steam or microwave. Next time I may roast veggies as this will reduce excess water. 3) Some of the instructions were less than clear, not only the part about cooking a small amount of egg first, but more clarity is needed. Also, what is a pinch? It depends on your finger size and how finely you grated the cheese. I didn't have enough cheese but I think I may have grated too coarsley and put in too much. Next time I'll amend my process. 2) My results were a bit rubbery, so maybe I baked too long; also I think the egg yolks were excessive. Will all whole eggs next time. Also used all 1/2 & 1/2. 3) Instructions to to fill to right below the rim resulted in overflow - still tasted good but next time I'll leave more headroom. All in all with some tweaks it was a good recipe. My book club loved them.

  • I have been making frittatas for my work week and this is a welcome change. I used one of the large muffin tins and added bacon and chives. My eggs weren¿t super fresh so I¿m wondering if that made a difference in the time. I also used a water bath, placing the muffin tin in a jelly roll pan with water. My oven is also the absolute worst so I just had to eyeball them when they were ready and it took an extra 12 minutes or so. I¿m looking forward to making these again but with different ingredients AND to even try the mini ones. So much fun and so delicious.

  • One more thing -- how far in advance can these be made and still taste good? I have a Sunday brunch coming up at the end of an extremely busy weekend. I was hoping to make them on the Thursday before and then warm them up... I did read the following online, indicating that quiche can be frozen: "To freeze quiche after baking: Tray-freeze; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree F. oven for 20 to 25 minutes, or until heated through." Any thoughts about that? Thanks.

  • Delicious and fun to make; but too much salt. Will cut in half next time. I made broccoli cheddar and asparagus swiss.

  • I have mixed feelings about this recipe. I tried it with and without paper liners in both a non-stick muffin pan and a regular muffin pan. They actually came out best without papers in the regular metal muffin pan. By best I mean they were easiest to get out and maintained their shape the best. This recipe comes out very custardy, which is good or bed depending on whether or not you like custard. I think it needed more flavors. Perhaps some sauteed onions or roasted red peppers, etc. If I were to make this again I would just put it in a baking pan and not bother with the muffin tins. I did not check the temperature as it was baking and I overcooked them. Custard waters out if you bake it too long and that is exactly the problem I had. Normally I take my custards out at 165-170 degrees. When I checked the temperature they were over 200 degrees. Definitely lots of watering out at that temperature. Overall an okay recipe that needs more flavors and you must watch the baking time if you want to avoid it watering out.

  • I liked this. I didn't have paper liners, but they slipped out fine since I used Pam. I used lots of different combos...artichokes, cherry tomatoes, bacon and spinach. It was a good way to get rid of things in the fridge. I used 6 whole eggs, and didn't have cream so I used 1.5 cups milk.

  • My toddler gobbled them up and so did I! I used paper liners and had no issues with sticking. Followed the recipe as written.

  • I made these for Christmas brunch and they were really tasty. Everyone loved them. I don't usually modify a recipe before using it, but I did make a few changes. I used 8 whole eggs, skim milk & half & half and I made them in regular muffin size tins. I used liners to ensure I'd be able to get them out of the pan, but they still stuck to the papers... Wasn't awful, but people were fiddling with getting their paper liners off. But they loved them, everyone raved. I did 2 versions - broccoli & cheddar and tomato & gouda. Both were very tasty.

  • I used 9 eggs on a 12 muffin tray (coated lightly with olive oil) and added bits of bacon. Why not? With the heavy cream and all those eggs... Enjoyed by all!

  • This was a fantastic recipe. Like a user suggested, I used 8 whole eggs rather than the mixture of eggs and whites. For cheese used swiss and a pinch of parmesan. Also I choose broccoli and sun dried tomatoes as filler. They were delicious. I will definitely make them again.

  • Beautifully puffed. Used broccoli in half and cherry tomatoes in the others. Used for a buffet breakfast--they were very popular.

  • I changed this by using 8 whole eggs instead of the 6 eggs and 6 yolks, and used caramelized onion and gruyere (because the whole point of quiche is to use up what you have) I ended up with enough custard for 24 mini and 4 (4") mini tart pan quiche (for which I used a crust). The main problem I had was that the mini quiche without crust stuck horribly and would not have been suitable for serving to guests. I had to literally scoop them out with a spoon and soak the mini tart pans for a few hours to loosen up what remained. I used almost new, non stick mini tart pans and sprayed them liberally with nonstick cooking spray (Pam professional high heat) I can't imagine that extra egg yolks give this recipe some magical pan releasing qualities. Maybe it was because cheddar is more greasy than gruyere... who knows. They still tasted amazing (because caramelized onions and gruyere), but the presentation left a lot to be desired. Will not try again.

  • This was really good and easy. For those confused about the recipe, you CAN cook 1 tbsp on the stove to check the seasoning, but there's no need to cook anything on the stove. You just pour it into the muffin tins and cook in the oven. I made with just egg mixture and cheese for the kids and with cherry tomatoes and cheese for the adults. Big hit all around.

  • I was completely unimpressed with this recipe. It sounded good, but I just took mine out of the oven, and they are simply not servable. I will now be up until the wee hours trying to come up with a replacement appetizer for an event tomorrow (whatever I make, it is NOT likely to come from epicurious). My only consolation is that I can leave this review and warn others.

  • I have created a similar recipe that does not use dairy or wheat. Mine is yummier, easier and way more healthy than this one. Since I can eat feta that's the cheese I use in mine along with turkey sausage. Here 'tis if you want to try it. Let me know if you do!

  • I adjusted a similar recipe so it has no cow's dairy or wheat. I added crumbled feta and substituted turkey sausage. My recipe is healthier, yummier, easier & makes 12 that I freeze to take out for b'fst or a protein snack. They disappear from the freezer. If interested I'll try to post here or?

  • I agree with the comments of the last reviewer. The directions are confusing with respect to cooking the egg mixture.

  • I think this recipe needs further editing. It appears there are some causes for misunderstanding. Example: Cook 1 T. of mixture and transfer to large glass measuring pitcher(?) Okay, then what? Does that mean you just take 1 T and use as a test for seasoning and then discard? Why can't you just mix everything and use a small ladle to fill muffin cups? It also seems that there is too much volume for the number of muffin cups or else there is enough for 48 instead of 24. Then six muffins per persons seems a very large serving!

  • I think there is a mistake in the recipe..6 yolk and 6 whole eggs for the amount of liquid. Has anybody tried this recipe?