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.

Variations:

  • 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!

Ingredients

  • 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.

Instructions

  • 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.

Nutrition

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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306 comments

  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

    https://www.amazon.com/gp/product/B071WNGJZL/ref=ppx_yo_dt_b_asin_image_o06_s00?ie=UTF8&psc=1

  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?

    Thanks. 

  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