Petite Crustless Quiche

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These petite crustless mini quiche are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!

These petite crustless quiches are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!Crustless Mini Quiche

This slimmed down crustless mini quiches will not disappoint. Make them ahead for grab-and-go breakfast for the week. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? I also like this vegetarian crustless Broccoli Cheddar Quiche.


  • You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage.
  • I added some flour to the eggs, it gives the egg the perfect texture of a quiche, without the cream but if you prefer to make them low-carb, you can leave it out and add another egg.

If you try these, let me know what you think and leave a comment below!

How to store:

If making these ahead, wrap them in plastic wrap in pairs or containers so you can just grab and go. These will last refrigerated 4 to 5 days, or can be frozen.  To reheat, microwave about 1 minute.

How To Make Crustless Quiche

Baked petite mini crustless quiche in a muffin pan.

A strawberry and two loaded mini quiches cut in half with a fork on a plate.

More Quiche Recipes:

These petite crustless quiches are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!
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4.87 from 81 votes
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Petite Crust-less Quiche

217 Cals 18 Protein 12 Carbs 11 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American
These petite crustless quiches are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!


  • olive oil spray
  • 1 tbsp olive oil
  • 1/2 medium onion, diced
  • 1/3 cup chopped bell pepper
  • 2 garlic cloves, crushed
  • 1 medium tomato, diced
  • 6 oz turkey kielbasa, diced
  • 2 cups baby spinach
  • 5 large whole eggs, beaten
  • 4 large egg whites
  • 1/3 cup fat free milk, or milk of choice
  • 1/3 cup all purpose flour*
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3 oz shredded cheddar cheese
  • *For gluten free use GF all purpose flour.


  • Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
  • Heat the oil in a large non-stick skillet over medium heat.
  • Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.  Set aside.
  • Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
  • Add the cheese and cooked kielbasa mixture to the bowl and mix well.
  • Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.


Serving: 2quiche, Calories: 217kcal, Carbohydrates: 12g, Protein: 18g, Fat: 11g, Saturated Fat: 1.5g, Cholesterol: 170mg, Sodium: 552mg, Fiber: 1g, Sugar: 2g
WW Points Plus: 6
Keywords: breakfast egg muffins, brunch quiche, crustless quiche, meal prep breakfast quiche, petite crustless quiche

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  1. Quiche is such a versatile food and fits every occasion. Everyone should learn to make their own. Home made is much more flavourful, less expensive, and you know what is in your food. Everyone should be making their own breakfasts, lunches, suppers and snacks. So much healthier and just an all round better way to live, cooking and baking from scratch.
    I am so grateful for this and all the other sites that are showing the audience how to do these things and give us extra tips and secrets to success.

  2. I made this recipe tonight as meal prep for the week.  I followed the recipe exactly. Know what, my wife said she was impressed.  The said they looked like perfect little quiche muffins.  They did turn out perfect.  I went exactly by the recipe and they were perfect.  I froze half and I will take the other half to work with my fruit (strawberries and cantaloupe).  This was so easy and cleaned up so good that I plan to make these when my parents visit.  This is a fantastic recipe!  Thank you for the inspiration!!!

  3. Omg theses are sooo good. I too no matter what I did, these would stick and the clean up was horrible. These are definitely worth it to use and don’t have to grease them

  4. I was wondering what size muffin tin did you use for this recipe.  My water aerobic class is having a little Valentine brunch right after class next week.  Can you double the recipe?


  5. I absolutely love these, as does my family!  
    One thing I’d ask, though, please make a correction: the ingredients list includes 1/2 teaspoon of salt, but the instructions mention the salt in step 3 as well as step 4. So do we sauté the salt in step 3 or add it to the bowl in step 4?  I know it’s a minor edit, but it would clarify this great recipe, especially for first-timers. Thank you. 

  6. A hit! I live in Jamaica so my sausages were ‘jerk sausages’ for fun. I am allergic to spinach so I substituted broccoli. Everything came out perflectly. Made 16 so maybe my muffin tins are small! Will do again

  7. I’m on the green plan and when I enter this recipe on the recipe builder it only comes out to 5 points. Am I missing an ingredient or something?

  8. Can these be frozen?

  9. Love these for breakfast or even for a light lunch with a crisp green salad. This is an easy recipe and a hit with everyone in our family so we make these petite crust-less quiches and the larger version very frequently.

  10. I made these meatless and gluten free with almond flour. They are delicious and so easy! Great to prep for weekday fast breakfast. 

  11. Great recipe. I make them about once a month and like to vary what vegetables I put in.

  12. I made these for the first time this morning. They are super yummy! I did forget to put in the milk and they worked fine. I did use almond flour because I am gluten-free. I also (cheated) by cooking link sausage and cutting it into 1/4 inch slices instead of turkey. I am excited to have an easy-to-go breakfast. Thank you for making my mornings easier.

  13. The sign-up form says “email not valid “ — tried several times

  14. Excited to make these! If I double the recipe would it work to freeze the extras? Or would that not be good? Thanks! 

  15. I’ve always made these without flour. But decided to add the flour today! They were sooo good! The texture was perfect! My husband even loved them and he is super picky! 

  16. Awesome

  17. This is so yummy! A 10 and going in the recipe book! 

  18. I like the basic recipe! I swapped for oat milk and left out the cheese as I’m allergic to milk. They do fine with those swaps/omissions.

    I actually made these in my multicooker using the egg bite mold. I halved the above recipe because I’m cooking for one, and filled each cup up to just below full. Put the egg bite mold top on, and then set to steam, high pressure for 12 minutes. Let it sit unopened for 10 minutes more. Tada! I think they retain their moisture very well.

    This method might make for soggy bacon, but I always have my bacon on the side.

  19. These are so good.  I used gf flour.  It looked a bit lumpy but they came out light, fluffy and delicious.  Looking forward to my breakfasts next week!

  20. This looks great! What do you do with the leftover egg yolks that aren’t used? Any recipes that call for them? Or do you just scramble them up

  21. These are so good and very easy to make as is or with whatever you have on hand!  This is our 3rd week to make these for our weekday breakfasts. YUM!

  22. Carole, did you find it to be runny since you used themild but omitted the flour?

  23. My family loves these. Great for breakfast or for a quick snack between meals.  What I love most is that the recipe is very forgiving and a great way to use up odds and ends of cheese/meat/veg.   No more moldy cheese bits or lingering wilty greens.  Thank you!!

    • Just a note that I use Oxo silicone muffin cups and bake them on a sheet pan.  They pop right out – no sticking at all with zero added fat because you don’t need to grease the silicone cups.  I just made another batch with leftover pizza toppings from the weekend (pizza cheese, sausage, peppers, etc…) and some frozen spinach hiding in the corner of the freezer.  They are great.

  24. Easy and tasty. Pop in the microwave for 10-15 seconds to have it warm in the morning. 1 is enough for a breakfast serving with some coffee.

  25. Can you make a version of these in the Instant Pot using the egg bite molds? Trying not to turn the oven on when it’s 100+ degrees all week long. 

    • Someone else left this comment that might help you, “ I actually made these in my multicooker using the egg bite mold. I halved the above recipe because I’m cooking for one, and filled each cup up to just below full. Put the egg bite mold top on, and then set to steam, high pressure for 12 minutes. Let it sit unopened for 10 minutes more. Tada! I think they retain their moisture very well.”

  26. Thank you for your recipes. They are my go to, since I found you. It took to long. LOL I was thinking of trying canadian bacon and fat free cheese. I need lowest points b/c I am still having difficulties losing weight. Thanks for all you do!

  27. I just recently found out that I am Lactose-Intolerant, can I make this recipe taste and feel the same with Lactose-Free Milk such as Lactaid? Or is their a better alternative?

  28. Super delicious! I added 5 extra minutes and they were nice and toasted and cooked throughout. Very tastey!

  29. Hi😁
    Cooking the mini quiche this Sunday.. Says in recipe the a mmount of ingredients for 6, but pictures show whole tray?? Would like to make a whole tray!!
    Should I be adjusting??
    Thank you, they look yummy . Toni

    • There are 6 servings. Each serving is 2 quiche to equal 12 total (whole tray). Just follow recipe for 12 petite quiches. 

  30. I have baked these a few times. If I bake for 28-30 minutes they are overcooked but 25 is perfect.

    • See that’s funny. I set my timer to 28 min and they seemed underdone. I was prepping something else and forgot about them so they were prob in for a bit longer than 35? And was afraid they’d be overdone but they came out perfect. Mine was actually a little runny after reheating in frying pan. 

      • Maybe you two are at different altitudes, that makes a difference in cooking time! Also old vs new ovens often bake differently.

  31. Great recipe! So versatile and simple. My local grocery did not have turkey kielbasa so I substituted low-fat ham slices. A few stuck a bit to the pan, but I think it was because I was in a hurry to eat them! If you let them cool a bit and then run a small rubber spatula, plastic knife, or table knife around the edges to loosen them they come out fine.

  32. Made this recipe today as a “brunch” meal after church. My husband loved it. I gave it my own flare, adding mushrooms and turkey sausage instead of kielbasa and also more cheese. Might even make it for camping sometime. Thanks for sharing.

  33. Love this recipe. I used a chicken sausage in mine because it is what I had. I also used a little flour to keep them firmer, as recommended. I had them for a lunch today along with a spinach and strawberry salad. Delicious and a hit! Thanks!

  34. I have made something similar before and it always sticks to the pan, even with the oil.  Did these tick for anyone?  I haven’t tried to make them yet.

  35. Amazing! Made these for brunch as per the recipe and they were so fluffy and wonderful, everyone ate them up! Now I am meal prepping more for an easy breakfast on the go for rhe week! Made another batch like the recipe and then a second batch with ham and broccoli and wow!! I feel like anything you add to these will turn out great. Thank you Gina!

  36. I have a question before I try this. I want to try using a round baking dish rather than a muffin tin. What changes do you recommend other than increased cooking time? I figured it would need 35-40 minutes.

  37. Made these today! Yum. Had to adjust a little because what I had on hand, but was so happy the way they turned out!  Thanks for the recipe.

  38. Love these!!! I use Plexus and I can drink my Slim before leaving the house and upon arriving at school throw a couples of these in the micro for a good healthy quick breakfast!!! I make a batch, freeze them in packages of two and I’m set for the week! Half the recipe I do this way and half with broccoli and lean ham so I have a variety!!!

  39. I’ve made several egg muffin recipes as well as quiche, both with and without the crust. As good as all of those recipes are, we were not ready for the wonderful taste explosion with these! Because of the flour we did not miss the crust at all. The only changes, if you want to call them that, were: I used 6 oz. of my homemade turkey sausage and Silk light almond milk as my milk of choice. These are not just delicious, they are filling as well.

    Btw, I tried star rating but I couldn’t get it to take it. Not sure why but I definitely give this a 5 star rating! *****

  40. I made these today and used chicken sausage with apples and everything else was as receipe called for. They are perfect and the taste is excellent. Definitely will be made again.

    Keep the awesome recipes and meal plans coming.

  41. Can I make these in a sheet pan and if so what size? 
    Jelly role size?

  42. These are delicious! I made mine with Chicken Apple sausage and loved them!

  43. Late to the skinny party! I’m working on the week meal planner and this is breakfast for the first few days. I would have NEVER thought to add flour, but the way these puffed up and evenly cooked through was awesome! I omitted the bell pepper (gives me hives) but I didn’t replace it with anything. Do you have recommendations? 

  44. Gina, these look delicious! To make these low carb, can I substitute coconut or almond flour for the all purpose flour? 

  45. I would like to prepare these quick muffins in 4 oz muffin tins (large muffins). Is this possible?  How should I adjust recipe/time to do so

  46. I love your website. It’s very user-friendly. I noticed this time that there’s a button to shop ingredients for a specific recipe. Is it possible to do this for the whole grocery list for one of your meal plans? I am trying to order things online for pickup at my local grocery store. This is new to me.

    • if you search for the monday of the meal plans, then there is a whole grocery list in there.. Otherwise click the meal plan link at the top

  47. This recipe is wonderful and will be perfect for back-to-school week! My family loves the flexibility of ingredients! I have tried similar recipes before and they didn’t turn out as well. Thank you for another winner!

  48. Delicious.
    Small changes made as follows as I used what I had to hand.
    7 whole eggs
    1 courgette/zucchini diced
    1 red pepper diced
    1 orange pepper diced
    2 cups spinach
    1 small red onion diced
    1 large clove garlic.
    3 oz cheese grated
    3 slices ham diced
    Milk as original recipe

    We omitted
    5 egg whites. (did not want hassle of finding use for yolks)
    No flour.

    whole family enjoyed lunch with salad in garden on a lovely British summers day… Before the rain began.

  49. Thanks for this great recipe!  I used whole wheat flour and it tasted great 👍 
    This is going to be my breakfast for a while. Easy to make and healthy.

  50. I want to make this to take to work tomorrow. Will it work in a deep dish pie pate, or would a square pan be better?

  51. Has anyone made these as one large quiche instead of in muffins? 

  52. Does this make one muffin pan?

    Thank you.

  53. I followed the recipe without any changes, and it was delicious!  It’s a keeper.

  54. These are delicious. I used only whole eggs (instead of whole eggs and egg whites). I made mine with bacon and green onion. They were delicious, easy and look great. I will definitely make again.

  55. I love these.  I use Canadian bacon for the meat.

  56. These are fantastic.  I use Canadian bacon for the meat. 

  57. I absolutely LOVE these!! I was wondering if these can be made using only egg whites and what type of changes need to be made if that’s possible?

  58. I live on these, for a grab and go breakfast!  My hubby notifies me when we are running low!  

  59. How can I keep them from collapsing after they come out of oven?They’re still a big hit in my house! I stopped measuring and just eyeball it using whatever veggies and sausage are on hand. Recommend a rough chop to the spinach.  I spray liberally but they stick in non-stick pan for me too! 

  60. I made this for a friend’s brunch. I substituted broccoli for the veggies & shredded chicken for the kielbasa. It was 1 freestyle point & everyone loved it!

  61. I think Mindy Kaling just made your recipe on her IG stories. She mentioned the recipe called for turkey kielbasa … and I also saw she used bell peppers and spinach. 

  62. My family loves these. I make a batch on Sunday and we pop them in the microwave for instant weekday breakfasts. BUT they stick to my non-stick muffin pans, which are sprayed with olive oil, and they are a bit of a mess (delicious, but a mess). I’ve tried pulling them out hot and cold, and they stick both ways. Has anyone had success using silicon baking cups with the mini quiche? 

    • I use vegetable oil instead of olive oil and they didn’t stick at all. Maybe whisking in a bit of extra milk or cheese would help to keep all the ingredients together? That’s not a scientific answer but just all I can think of lol

    • I used silicon muffin cups and they came out easily cooled and hot.

    • I have used silicon baking cups and I will not go any other way now. After using muffin pans and getting the quiches/frittatas stuck every time (and how I hate cleaning those after!) I tried the silicon cups and they are absolutely amazing. You don’t even have to grease them. The frittatas/quiche pop right out of the cups. Perfect every time!

  63. Hi,
    I want to use whole eggs only, how many would I need to add?

  64. I made these last year , they were a big hit at Thanksgiving

  65. Love these – quick, portable, healthy & taste great! Thank you!

  66. Could you tell me what the calories per serving would be if you made them veggie? Thanks! 

  67. These are AMAZING! Thank you! I enjoy grab and go, make ahead meals. It helps eating healthy throughout the week doable. I appreciate your menu plans and your grocery lists too. I’ve lost 25 lbs since April using the aids.

  68. Loved it! So did my roomates. Easy to prep and sooo tasty

  69. I finally made these after seeing folks posting it on WW like forever. They did not disappoint. I omitted the milk and used fat free cheese. I had a bit more left over for some reason and put into a small loaf pan for two extra pieces. I used extra spinach and 1/8 cup diced up mushrooms left over from another recipe. Yum!  Love that they are ready to go after 1 minutes in the microwave. 

  70. So easy to make and delicious!! Made them exactly according t recipe and did not find them the least bit spongy. Warmed up well to in the mornings. Just the right amount to make me feel full and satisfied. Will definitely be making again!

  71. Was craving a healthy cheesy dish and this hit the spot!!! I cooked the squash earlier in the day to get all the water out and it wasn’t soupy at all. Will make again and would definitely recommend!

  72. The only change I made was to chop the baby spinach a little before cooking it, thinking it would be easier to handle when filling the muffin cups. Two of these muffins and a cup of coffee for breakfast is very filling. They’re delicious.

  73. I made these for the first time last night. They were delicious! I have one question, though. When do you add the salt? At the beginning, it says to saute the salt with the onions. Later, it says to whisk the salt into the egg mixture. I may have put a little bit too much salt into the recipe, but they are still very good. I just wondered for when I make them again.

  74. Delicious! I made them vegetarian by just omitting the turkey kielbasa and using whatever leftover veggies I had around. They turned out great!

  75. This is a great recipe. I’m not a fan of kielbasa, so I substituted al fresco chicken and feta sausage. I also used almond milk. According to recipe builder in the app, making those two changes brought it down to 2pts/serving. I wasn’t looking to do that, but I’ll take it. 

    I also put the whole thing in an 11×7 dish and baked for 40 minutes. 12 squares. 

  76. Any thoughts on how to do this with an Egg Substitute? Wife is allergic to Egg and Dairy…but we are looking for ways to make easy make-ahead breakfasts?

  77. I have made several different types of breakfast egg muffins the past few months, and these are by far the best! My husband and son went nuts over them, and I’m glad I made a double batch so I will have some for my breakfast this week. Don’t be alarmed when you add the flour to the egg mixture. It looks like the flour doesn’t get mixed in, but somehow it all gets cooked into a delicious, smoky, veggie, breakfast egg muffin that your whole family will love.

  78. I make a version of these as well. Don’t add flour or the egg whites, just the egg and I use heavy cream (Keto). Sometime I divide 1oz of grated cheddar cheese among the muffins.
     I have also used roasted veggies.,  usually leftover, zucchini, yams, Brussel sprouts etc.. Adds a little richness and another way to get your veggies in for the day. 
    Thank you Gina for all the wonderful recipes and having an opportunity to look them up by the nutritional choices we have made in our lives.

  79. Just love these.  Great to have in the freezer and pop into the TOASTER OVEN for a great breakfast 
    I add sautéed mushrooms, peppers, red onion   And of course the spinach, cheese, eggs etc.   I’ve made them with ham or crisp bacon or ham. 

  80. These are lovely I made them with chopped up shrimp as I don’t eat other meats !!!

  81. I have not even tried this recipe yet, and already I am pissed. All I asked for was a copy of the recipe and I got about 30 pages of gobbly gook. What I really wanted turned out to be just 3 pages. what a waste of paper. I got pages of reviews, which I did not want., If I want a review I will read it, I don’t want pages and pages of reviews. Then there were pages of advertisements, I diffidently don’t want them. Last week when I discovered this site, I was able to print of the weeks menu, and print each recipe as I wanted it. Your site just uses too much paper.

  82. Made this recipe for lunch as a friend came over, with bacon instead of turkey. I also halved the recipe (with two whites and three whole eggs). She really liked them, and so did I too. I usually find ‘egg cakes’ too eggy, but these were perfect. Definitely going in my ‘Repeat File’. Thanks. 

  83. I have never rated a recipe but I had to rate this one! Fantastic! I can’t wait to eat one tomorrow AM!

  84. I made this yesterday and it turned out great. I used turkey breakfast sausage and bacon pieces otherwise I followed the recipe exact. Will definitely make it again. Would be great for a potluck. We served it with other breakfast items as part of a brunch buffet.

  85. Could you substitue almond flour and heavy cream to make them Keto friendly? Or, what would you recommend?

  86. Love these!!  Made them several times and not sure why some have trouble getting 12 quiche. I used shredded zucchini instead of spinach since I’ve got oodles of zucchini (all the more to make zoodles with, LOL). Just “eyeballed” veggies so might have used more than recipe called for but easily made 12. Don’t fill muffin tin all the way as they will fluff up a bit. I squeezed out excess water from shredded zucchini. THanks Gina for another excellent recipe!!

  87. Can this be made in a regular pie pan?

  88. Hi Gina!  I love these type of egg muffins. Never used flour so I was wondering  how many eggs to use if I use whole eggs.  It sounds like the flour provides different texture. I’m afraid to mess it up if I don’t follow the recepie exactly.  I’m a whole egg kinda gal ?

  89. This was absolutely awesome. Very, very tasty and filling. I shared some with a co-worker who is doing weight watchers and she loved it as well. Because they were what I had on hand, I subbed gruyere for the cheddar and a chicken sausage for the kielbasa; if anything, this lowered the sodium content but didn’t really alter the calories!

  90. I made these and think they are delicious. I will be adding them to my breakfast list.

  91. Good morning, these are delicious! I have made them a few times but I would like to make this recipe as a casserole this weekend for my Dad for Father’s Day. What size dish would you suggest I use?

  92. I have put these in my breakfast rotation for the week. I had them in the freezer and in the frig and both times came out great when heated up. I did use chicken sausage instead and when heating up and a little cheese on top and some salsa. Making again today and will skip the meat and a little more cheese and vegetables.

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  94. I make these a LOT!! I change up the veggies and meat depending on what I have on hand or what I feel like putting in them. My husband and I love them. A great, healthy breakfast that we can heat up quickly in the morning when we’re trying to get out the door.
    I have also tried some of the other quiche/muffins and breakfast casseroles. They are great as well. However, we keep coming back to these as they are so easy, tasty and don’t take up a lot of room in the fridge.
    Thanks, Gina!!

  95. I changed these up a little. I used 6 eggs and no egg whites, and added 1/3 rolled oats instead of flour to give them a little more fiber. I also added leftover vegetables (asparagus) and chopped fresh parsley. With a silicone muffin pan, clean up is a breeze. Have to say I am very pleased with the results!

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  98. Loved them, but they collapsed when we took them out of the oven
    How do you prevent this?

  99. These are crazy amazing. Great depth of flavor but still healthy. I am so excited to eat these every morning. Thank you Gina!!!!!!

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  101. I just had these. Delicious! I will be making them again. I used what I had on hand so I used spinach, canned artichoke, onions, and jarred pimentos. I froze half. For some reason I get 6 smart points as the value, but well worth the effort. Thanks!

  102. I just made these and I had a hard time getting the lumps of flour out and getting it smooth. Is the flour necessary? I haven’t tried them yet, they are still cooling. I’m sure they will be delicious. Will they be ok in the fridge for the week? Or should I freeze? 

  103. I love these! However, my muffin tin took a million years to clean the egg out of. Did I perhaps not use enough spray? Any suggestions? I want to keep making these, but they kinda ruined my pan.

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  108. I have made these twice. They are delicious as written. This time I used turkey sausage for the kielbasa, salsa for the tomato, onion and peppers, mozzarella and parmesan for the cheddar. I also added mushrooms. Still delicious. Thank you for making my breakfast so easy. I have a different fruit each morning with my little quiches. Today it’s strawberries and kiwi.

  109. I made these for Easter Brunch. Everyone loved them, even our friend who complains about anything “healthy”. I also made them without the meat for our vegetarians.

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  111. I made this recipe this morning. I used 3 oz (1 cup) of 2% shredded cheddar and 1/3 cup of 1% lowfat milk and my points for Freestyle came out the same (5 points per serving of two quiche). Delicious!

  112. These were great. Quick question though…does the nutrition info for include the calories etc for thr “free” WW foods? Thanks again!  

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  114. These were so easy to make and so good! I made this ahead on Sunday for many of my breakfasts, and am freezing what I don’t finish. It made all the guesswork for breakfast in the morning vanish. The kielbasa sausage takes this to the next level and I’m getting veggies in the morning. Thank you so much for another fantastic recipe! 

  115. These were really good.  Will definitely make them again.  Really liked the turkey kielbasa.

  116. I made these last night. What a delicious way to start my day this morning. Thank you!

  117. I really love bake ahead breakfast quiche, I’ve done it over the past 4 years. My only thing with your recipe is I don’t understand why you use flour. I’ve always added basically all these same ingredients without the flour, and they come out awesome anyway. Can you tell me, have you tried this same recipe without flour?

    • Hey Chelsea
      I make basically these on the regular. I’ve never added flour and I think they’re great. To make things even easier I love chopped green onions and I typically don’t saute veggies beforehand. I love chopped raw spinach in them.

    • I think it improves the texture, less spongy.

  118. I’m following your week plan while also tracking for Weight Watchers.  My fiancé and I really enjoyed these!  I thought they’d be too small, but they’re just right.

  119. Are you using regular size muffin tins or mini?

  120. I made this yesterday for my breakfast rotation. Have to say, I’m not lovin’ It. It seems spongey, and the sausage taste seems to dominate over all the other ingredients. 

  121. We loved the Petite Crust-Less Quiche.  I just added one more ingredient to the flavor, 1/4 teaspoon of dry mustard.  I also used Trader Joe Maple Link Sausage which added a mild sweetness.  My daughter is milk intolerant so I made some without the cheese and she liked them and did not miss the cheese.

  122. I cant wait to try these! Do you happen to know the amount of saturated fat in this recipe? I need to follow the WW plan prior to Freestyle and want to be able to figure out the points. (This is per doctor’s orders)

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  125. I make these on Sunday afternoon each week, for my husband to eat on all week! He loves them! I typically use a chicken maple/apple sausage instead of kielbasa. I add a little hot sauce too! Thanks for all of the great recipes. 

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  127. These were really good and I had breakfast for the week.. i will make them again .

  128. These were so flavorful and perfect to make ahead for the week.  I also made your salsa verde and used it as a dipping sauce for the egg omelets. It was so yummy! Please continue creating delicious recipes! 

  129. These were amazing!! My entire family loved them!!

  130. Great flavor and convenience!  Easy to make while you’re making dinner. 

  131. Delicious and very easy.  I substituted 2 oz Canadian bacon for the kielbasa, finely chopped.  Yummy!

  132. These looks so yummy. I will definitely try these today. Are they perfect for my son school lunch?

  133. what is the saturated fat on this one?

  134. hello what is the sat fat? it isnt listed and i am trying to calculate for weight watchers. thank you so much!

  135. These are made every Monday (or your Western omelet muffins) and used for amazing morning breakfast or snack on the go! Thank you for this, and all your recipes and meal plans!

  136. If I wanted to make this with a crust, would I need to adjust the cooking temp or time? Or if I wanted to make this in a round cake pan instead of individual ones?

  137. Just cooked tonight and my husband and I loved these! Yum! Thanks Gina 🙂

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  139. Ho could you warm these up in a toaster oven?

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  141. Absolutely amazing!! I’m always looking for a quick breakfast for busy weekday mornings and this fits the bill!! I have issues a lot of times with egg muffins because I don’t prefer the consistency. The addition of milk and flour in these muffins makes them a perfect “egg muffin” combination! The flavor was on point and they were incredibly easy to whip up. The nice thing about these is that you can alter the veggies to give yourself some variety. I baked mine in cupcake liners; as I’ve dealt with eggs sticking to muffin tins and didn’t want to deal with the clean-up. Super easy; super delicious! Highly recommend!

  142. Could you use regular bacon in the receipt instead of the turkey kielbasa? How would that affect the points? Thank you. 

  143. I always have trouble getting eggs out of the muffin pan, so now I use parchment paper cupcake liners.   The parchment paper falls away after taking them out of the oven, perfect to eat or freeze.   Just made them again this morning using oatmeal instead of flour, fat free cheddar cheese and got the count down to 2.5 points per muffin.     Every point counts!    Love these!    Thanks, Gina.   Now on to making your new chicken and noodle soup using thighs, my favorite!

  144. I have made many different types of egg thingies in muffin tins, but this was my favorite so far. The flour and milk seemed to help the texture. I made mine in heart shaped tins, and they were over-full though. I did not use the evoo, I just used non-stick spray on the veggies.

    I used Garret Valley brand turkey kielbasa. Will make again for sure.

  145. What do you put in the muffin tin so they don’t stick? Everytime I make them, it makes a complete mess. Maybe I need a new muffin tin?

    I love these make ahead breakfast ideas …

  146. These are absolutely amazing! This will be a new favorite in my house! Thank you so much for such delicious recipes!

  147. These sound wonderful. I have a silly question though. Do I use a large muffin pan or mini muffin pan? Just asking for the smart points value. Thank you 🙂

  148. Gina another WINNER you created! This is a great way to use up some items in the fridge and they travel so well.
    Any thoughts on writing a Skinnytaste gluten free cook book soon? With the millions of people that can not eat gluten we are in need of your winning recipes!!

    Keep up the great work you do, many of us go to your website for yummy ideas on a regular basis.

  149. These are absolutely delicious! I make them every couple of weeks and freeze the leftovers. They reheat perfectly in the microwave.  I bake them in silicone muffin cups and no longer have a problem with them sticking to the paper liners. Thanks Gina for the wonderful recipe!

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  151. Love these and I love that you can change them up to your taste! Tried them with smoked turkey, baby kale instead of spinach and next time will try them with gruyere cheese.

    NOTE: the one thing i did learn–the hard way–is the best way to get the yummy egg mixture into muffin pans was by spooning the mixture in with a large spoon. Pouring from the bowl definitely did NOT work well. I’m sure many of you already knew that so this is for the first tiimers like me!

  152. Just made these yesterday following the exact recipe, and they were DELICIOUS!!! Definitely on my keeper list, and so glad they can be frozen to use throughout the week. Already planning on whipping these up when the family comes to stay. Didn’t miss the crust… Or the extra calories… One bit 🙂

  153. Are the nutrition facts listed somewhere?

  154. These are great. They’ll be my go to breakfast! I agree that the flour really improves the texture.

  155. I think I might have missed the response to just using the whole egg can that be done i have a 6’6  16 yr old son that will be out of school soon 

    • When i made mine today, I used 10 whole eggs as I really didn’t have use for the egg yolks and they can out wonderful. It will change the nutritional value, though. If that isn’t a factor then go for it!

  156. Delicious and easy to make!

  157. I just made these for an early Easter Brunch and they were Awesome! I did exchange reduced fat sausage for the kielbasa, but it was a huge hit! Thank you for always have healthy and yummy recipes.

  158. I've had problems with sticking in past. I solved by using cupcake liners in muffin cups and I spray them before adding the egg mixture.

  159. Do you use the mini muffin tin or the regular size muffin tin?

  160. I have the same problem with the sticking but another commented suggested the silicone pans for these and probably the mini omelets as well. Unfortunately, I still need to invest in a silicone pan lol. Do you know if the temperature and time would be the same for using a silicone pan?

  161. These were delicious!! Mine didn't pop out of my muffin tin though and I even sprayed them with an olive oil cooking spray. I do have a silicon muffin tray…should I use that? Or any suggestions for getting them to come out without sticking?

    Love all your recipes…they are SOOO good and healthy. Thank you!

  162. These turned out great! They actually seemed tastier reheated from the fridge. Perfect healthy, portable hot breakfast. Thank you so much for this recipe.

  163. Had these for dinner tonight. Delicious! I'm excited to use the leftovers this week as quick and easy breakfasts.

  164. I made these for Christmas morning and the left overs kept me out of trouble for the remainder of the holiday week. Just made up a new batch with the leftover New Years ham. These are easy and delicious! Would love to know someone's all veggie version.

  165. Just made these, SUCH a fan! My fiance loves them and says they're our quick fix to having a fancy breakfast in the morning. We ate them this morning with a side of arugula and a little Trader Joe's Cilantro and Chive yogurt dip.

  166. I made these for Christmas morning. As Gina said, you can make them a couple days ahead, and pop them in the microwave. They were fantastic! I will be making these again for sure!

  167. I'm paleo and just made it with almond flour, almond milk and no cheese. They were still awesome!

  168. Did anyone try a veggie version? What can I use to make up for the volume of the kielbasa?

  169. Just two words "delicioso" and WW friendly! Gracias

  170. Made these on Sunday for the work week and they are great! I just pop them in the microwave and breakfast is ready!

  171. The pickiest eater in our family (our 13 yo daughter) loved these so much she asked me to make them again! Love your recipes, Gina! They never fail to please the entire family. BTW I make these ahead during the day then just toss in the oven come dinner-time. Good time saver on busy school nights.

  172. How would you suggest reheating these in the oven, at what temp? I don't have a microwave. Thanks much.

  173. If you use asparagus, do I need to par boil or blanche it? Thanks.

  174. How long do you let cool in the muffin pan before removing them? I ended up substituting things I got in my CSA this week (like kale and swiss chard for the spinach) and used a chicken brat because it was leftover from last night. In the oven right now!

  175. Could I make the night before, refrigerate and then stick in the oven the next morning?

  176. This was delicious! To make it easy on myself I put the cooked meat, veggies and cheese into the muffin tins first and then poured the egg mixture on top. Love your site Gina your recipes keep me on track…

  177. I looked and didn't see this question asked (of course I could have missed it)…but could you make this full-sized? In a 9-inch pie plate, for example? Would love to hear thoughts!

  178. I looked and didn't see this question asked (of course I could have missed it)…but could you make this full-sized? In a 9-inch pie plate, for example? Would love to hear thoughts!

  179. I made these today! Sooo good.. Thanks so much for your recipes. My whole family loves them 🙂

  180. I made these a few days ago, and I think this recipe will be a new favorite for week-day breakfasts. So yummy!

  181. I made these over the weekend and they are fabulous! They reheat really well for weekday breakfasts! Thank you so much for all of your wonderful recipes! I have loved every one that I have tried!

  182. Would this work with only whole eggs ?
    I hate wasting yolks… if I see no use for them in the near future.

  183. I just wanted to clarify where the salt should go? It says to sauté onions and salt and then it says to add the salt in with the eggs. I only salted once with the onions…they aren't out of the oven yet but they smell fantastic!

  184. I know this might sound silly but I'd like to make this for dinner. What can you recommend as a side to someone on Weight Watchers?

    • I am planning to make these for dinner and have them with a large green salad, lf dressing and make some LF oven chips to go with them. Just cut up a potato into chip shapes (skin on or off) par boil for 5 minutes before tranferring onto a pre-heated oven tray with spray oil, spray the top of the chips and cook for around 30 mins on around 400f.

  185. These are absolutely delicious! Made them for breakfast this morning. Even my husband loved them and he hates quiche…I did use Jimmy Dean Hot Sausage, drained the tomatoes and diced the spinach. They were perfect. Will make this over and over again. Great for company, snacks, appetizers any time. Thank you so much for your wonderful recipes, Gina.

  186. These were yummy! I used 3 oz. of turkey kielbasa and 3 oz. of healthy choice ham. I also combined the cheddar cheese with mozzarella and substituted broccoli instead of spinach!

  187. What could u substitute for the flour?? Would almond or coconut flour work?

  188. It looks so tasty ! I will try it soon ^_^


  189. Using these for weekday breakfasts was such a great idea- thanks!

  190. Made these yesterday and they are delicious. Even my adult sons asked if they could have them for breakfast.

    One comment – I did overfill the muffin cups slightly thus getting spillage. Probably should have put the muffin pan on a baking sheet.

    • Thanks for adding that. I was worried this would happen to mine just now as they are cooking. I looked in the oven and they were just getting ready to spill. I stuck a cookie sheet on the oven rack below it to catch drips. If only I'd thought to line the sheet first, my clean up would be super easy!

  191. Where did you get that darling whisk? Thanks.

  192. Thanks for sharing this! We're looking forward to trying them out!

  193. This looks delicious! Can't wait to try making them!

  194. Will it change it very much if I use egg beaters for the eggs/egg whites in the recipe?

  195. I make these all the time, they're the best! Love your version, Gina. Definitely going to try it out!

  196. How do you freeze them? I have tried freezing egg muffins before but had no luck… What is your process

    • Lay them out on baking sheet and freeze them. Once frozen, you can wrap in plastic wrap individually ect. Or use a seal a meal.

  197. how do you reheat from frozen?

  198. Yummy! I like knowing that your muffin pan is as worn looking as mine is!

  199. These look terrific, but I always seem to have trouble getting things like this to release from the muffin pan; it seems there just isn't quite enough spray there. Any suggestions?

    • I have had good luck using a silicone muffin pan or silicone cupcake holders when making recipes with eggs. No need to spray them & they pop right out after being allowed to cool 5-10 minutes. Very easy cleanup!

    • I love using the USA Pans 12 Cup Cupcake/Muffin Pan, Aluminized Steel with Americoat. I don't grease them and the quiche cups pop right out.

    • I guess if you like cold eggs. You can probably heat them up and eat warm on the plane

    • Try spraying paper muffin cups. I do this with my oatmeal muffins I take to work

  200. What is the best solution to revise this recipe to a low-salt version? It looks great but I have been cautioned to cut the salt.

    • I would simply omit the added salt. Turkey kielbasa is high in sodium, but if you can either swap it for another meat (like homemade salt free turkey sausage, ground meat, or chopped chicken or turkey) or omit that as well and add a little bit of extra veggies instead.

  201. I believe that what you are really making is a frittata, not a quiche!

    • A frittata starts on the stove top and finishes in an oven. Quiches (whether with or without crust) are cooked entirely in the oven. The absence of the crust doesn't turn it into a frittata, it's the cooking method that determines what it is. Either way, what does it natter what it is called if it tastes good?

  202. Oh my gosh these sound delicious! Looking forward to trying it soon 🙂

  203. Has anyone used egg substitute (i.e. egg beaters) instead of real eggs? Did it work okay?

    • Yes you can use egg beaters ect. Try to find the organic types, made from cage free chickens.

    • Thank goodness, as eating healthy now a days requires I only use egg whites. Glad to find this recipe and will substitute asparagus and mushrooms for some of the veggies.

  204. This recipe sounds sublime, and your photos are stunning. I have saved this for future! Thank you for sharing. X

    Jess X

  205. I made these last night and they were really good! The family heated them up this morning and loved them as well! Keep the recipes coming!

  206. I ADORE quiche, but I adore it ALL THE MORE when it has no crust, and saves about 1000 calories. Plus, that means more protein packed goodness for my breakfast! Pinning!

  207. These look fab – so easy to make and healthy as well

  208. These look fantastic! I love quiche, will definitely add these to my must make list!

  209. Definitely trying this. Looks simple and delicious, my kinda' meal.

  210. Oh, is the flour necessary? Or can it work without? 🙂

  211. Can these be eaten cold? They look great to take on a plane.

  212. Loving the colours on these 😀 And they can be served as a starter just as a main, or popped into lunch boxes – perfect 😀 x

  213. What a great sounding recipe. Can't wait to try it soon. Thanks!

  214. I think I'll do half of these in a muffin pan and the other half in a muffie pan (makes the large muffin tops). I'll be able to eat the regular quiche version while the muffie sized ones will be perfect for hubs to put on a bagel thin for a sandwich. Win-win!

  215. How do you think these will freeze or reheat throughout the week? (BTW – they look AWESOME! 🙂 )

  216. Looks delicious and seems simple enough to make! I've been wanting to make crustless quiche for a while.

    • You can make crustless quiche in a glass cake pan just put in any ingredients that u want then pour your milk n eggs over it. Bake 325 degree oven till done.

  217. What is Kielbasa?

  218. Looks delish!! Could I substitute with coconut flour? Or not use the flour?

  219. oh i love quiche. one of my go-to's throughout the week. and i agree turkey kielbasa is one of my favorite ingredients for quiche! looks delicious and love the idea of putting them in cupcake tins.

  220. That delicious 😉