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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:

Petite Crust-less Quiche

4.87 from 81 votes
5
Cals:217
Protein:18
Carbs:12
Fat:11
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!
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!
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 6 servings
Serving Size: 2 quiche

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.

Last Step:

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Nutrition

Serving: 2 quiche, Calories: 217 kcal, Carbohydrates: 12 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 1.5 g, Cholesterol: 170 mg, Sodium: 552 mg, Fiber: 1 g, Sugar: 2 g

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306 comments on “Petite Crustless Quiche”

  1. Avatar photo
    Heather Acosta

    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!

  2. 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!!

    1. 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.

  3. Avatar photo
    Kathleen Kramer

    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.

  4. 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. 

    1. 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.”

  5. Avatar photo
    JENNIFER WILSON

    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!

  6. 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?

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

  8. 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

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

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

    1. 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. 

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

  10. 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.

  11. 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.

  12. Avatar photo
    Barb Hickman

    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!

  13. 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.

    1. Mine always stuck and were so hard to clean off the muffin tin, so I ended up buying silicone liners

    2. I just made these tonight with my new silicone liners and I’m in love! The quiches literally slide right out!

    3. Yes I was going to suggest silicone cupcake pan. Altho if you spray the regular one it sticks? Silicone worked great tho! 

  14. 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!

  15. 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.

    1. Check out the Crustless Ham & Cheese Quiche recipe on the website – it’s done in a round dish.

  16. 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.

  17. 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!!!

  18. 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! *****

  19. 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.