Mini Quiches (Crustless) Recipe -
Mini Quiches (Crustless) Recipe
  • READY IN 55 mins

Mini Quiches (Crustless)

Recipe by  

"A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients."

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Ingredients Edit and Save

Original recipe makes 3 dozen quiches Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  2. Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
  3. Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  4. Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
  5. Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2013

Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability!

Most Helpful Critical Review
Mar 15, 2013

I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual muffins, but I won't be making it again. There are better quiche recipes.

Dec 05, 2012

I used ground turkey that I spiced up to fake breakfast sausage. I did cut the cheeses back by half and I used evaporated milk instead of heavy cream only because I don't keep heavy cream on hand. I did add a few spices (onion powder, garlic powder, Frank's hot sauce, chives). We all loved these. It's like a handheld omelette! I'm glad I cut the cheeses back, if I hadn't I think it might have been too greasy.

Jan 20, 2014

I too used regular size muffin pan & decreased the amount of cheese to approximately 1/2 cup & sausage to 1/2 lb. Delicious!

Oct 25, 2014

This recipe is very flexible and easy to prepare. I cut it in half and used four, 7oz ramiquins which were sprayed prior to filling, and it was excellent. I did omit the potato flakes as we are on a low carb diet. This is a keeper for future preparations.

Jul 05, 2015

I love the ease of this recipe. Instead of potato flakes I used Quinoa flakes and it turned out moist and not to dense. I used regular size muffin pans.

Feb 18, 2015

Quick, simple, versatile, tasty and gluten-free. It doesn't get much better than that!

Aug 03, 2014

Yum. Yum and Yum! This was a wonderful Sunday morning breakfast treat. Easy to make and I have plenty left to freeze for the rest of the week. I'll cut back on the salt next time as the sausage was salty enough by itself. Definitely a keeper!


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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