This is a meal my partner loves to have on a weeknight!
Mini Vegetable Quiches (Crustless)
These crustless mini vegetable quiches bring a light and flavorful update to a breakfast favorite. Perfect for a leisurely weekend brunch or a quick grab-and-go meal, they’re loaded with colorful veggies and savory richness. Inspired by the classic French dish, this version skips the crust for a low-carb, easy-to-make twist.
Serve them with a side of crisp greens or roasted asparagus for a well-rounded plate, or pair with a bowl of creamy tomato soup for an extra cozy touch. Whether you need a protein-packed start to your day or a wholesome snack, these mini quiches fit the bill.
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Large eggs |
| 1/4 cup | Heavy cream |
| 1/2 cup | Shredded cheddar cheese |
| 1/4 cup | Diced red bell pepper |
| 1/4 cup | Diced onion |
| 1/2 cup | Fresh spinach, chopped |
| 1/4 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 tbsp | Olive oil |
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly coat four small foil pans with olive oil to prevent sticking.
2️⃣ Cook the Vegetables
In a skillet over medium heat, warm the olive oil. Add the onion and red bell pepper and cook for about 5 minutes, until they soften. Add the spinach and cook for another 2 minutes, or until wilted. Remove from heat and set aside.
3️⃣ Make the Egg Mixture
In a mixing bowl, whisk the eggs with the heavy cream, salt, and pepper until smooth and fully combined.
4️⃣ Assemble the Quiches
Distribute the cooked veggies evenly across the foil pans. Pour the egg mixture over them, filling each pan about three-quarters full. Sprinkle cheddar cheese over the tops.
5️⃣ Bake to Perfection
Place the pans on a baking tray and bake for 20 to 25 minutes, or until the tops are golden and the centers are set.
6️⃣ Cool and Enjoy
Allow the mini quiches to cool slightly before serving. Best served warm!
