Crustless Mini Quiches with Spinach & Bacon

Add more leafy greens to your meals with these delicious crustless mini quiches you can assemble in no time with whatever you have in your pantry and fridge!

Bacon & Spinach Mini Quiches

I have green-averse kids, so when I find a way to make a green food appetizing, I share it with you as I did with my green smoothie recipe that doesn't taste green or my broccoli nuggets. Now, crustless mini quiches!

These quiches are made in a single bowl and kids can help with the process. Something else I love is that they can be customized with different veggies, meats, and leftovers. I've even made a zesty version and they are delish!

By the way, if you are looking for a larger version, try this quiche recipe made with puff pastry! The flaky crust makes this one a crowd-pleaser for lunch or dinner!

Ingredients

If you need this recipe to be vegetarian, omit the bacon. Need to make the crustless mini quiches dairy-free? Skip the cheese. Yes, it’s super easy to customize! Check what I use and the possible swaps:

• Eggs: essential to bind the ingredients.
• Milk: use any dairy or non-dairy milk.
• Spinach: you can use any other veggie leftovers or your favorite ones.
• Cheddar: or any shredded cheese you have.
• Bacon: makes everything tastier! If you have meat leftovers, you can also use them.
• Pepper: just a dash!

How to Make Crustless Mini Quiches

Easy, easy, easy! You can make these crustless mini quiches effortlessly, with very little clean-up in no time! Epic, I know! Here are the steps:

1. Prep
   Preheat the oven, grease a mini muffin pan or a regular-size one, and chop the spinach.
2. Combine
   First, whisk eggs and milk and then add the rest of the ingredients.
3. Bake
   These crustless mini quiches take 15 to 18 minutes to be ready. If you use a regular-size muffin pan, you’ll have to bake them longer.
4. Cool down
   Allow them to cool down before removing them from the pan carefully.

I shot the video for this recipe with my 3-year-old and he really surprised me showing me he was able to follow the (easy) steps for this recipe. To see him in action, click on the video below:

Preventing Soggy Mini Quiches

The main reason for soggy mini quiches is not cooking them long enough. Cook them at 350F for 15 to 18 minutes until the quiches are golden brown and don’t jiggle.

If you decide to include veggies like zucchini, make sure to cook them first before adding them to the mix; this way, you keep them from releasing too much water in the oven and making your quiches mushy.

Recipe Variations

These mini quiches are my favorite way to repurpose those leftovers that are not enough for another meal but still have nutrition and flavor to offer. Here are some tasty ingredients you can add to your crustless mini quiches:

• Carrot and zucchini
• Pizza toppings
• Taco meat leftovers
• Mushrooms
• Ham and cheese
• Breakfast sausage
• Cottage cheese
• Onions and bell pepper
• Broccoli
• Peas
• Asparagus

Storing Leftovers

Once the mini quiches are cooled down to room temperature, place them in an airtight container or zip bag and store them in the fridge for 3 days. These are also perfect to freeze! So go ahead and cook them in bulk to freeze and use when you need them!

Packing Leftovers for Office Lunches

Leftovers make a great lunch! You can heat them up for 1 minute in the microwave and send them inside a thermos to enjoy them warm or pack them in any lunch container to eat at room temperature. 

Crustless Mini Quiches with Spinach & Bacon

Servings: 6

Prep Time: 7 minutes mins

Cook Time: 18 minutes mins

Total Time: 25 minutes mins

These crustless mini quiches made with spinach and bacon are perfect for dinner or packed inside a lunchbox or thermos the next day!

4.97 from 28 votes

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Ingredients

• 6 eggs
• 3 tablespoons milk
• ¾ cup finely chopped spinach
• 1 cup cheddar cheese, shredded
• 4 strips of bacon, cooked and chopped
• Dash of pepper

Instructions

Prep:

• Preheat oven to 350F (180C) and grease a 24 mini muffin pan or a 12 muffin pan.

Combine:

• In a large bowl, whisk eggs and milk. Add in chopped spinach, shredded cheddar, chopped bacon, and pepper. Give it a quick mix to combine all ingredients.
• Distribute egg mixture evenly into muffin pan cups.

Bake:

• Bake in the preheated oven for 15-18 minutes. If you use a regular-size muffin pan (for 12 muffins), bake them for 26 to 28 minutes.

Serve:

• Once cooked, allow the mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Equipment

Mixing Bowls

Whisk

Mini Muffin Pan

Nutrition

Serving: 4 mini quiche | Calories: 125kcal | Carbohydrates: 6g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 684mg | Potassium: 208mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 310mg | Iron: 1mg