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This quick and simple recipe for crustless pizza mini quiches adds flavor and variety to any meal. Check how to make them and all the packing tips!
Crustless Mini Quiches with Pepperoni
My favorite family recipes are those that come together quickly, have relatively few ingredients, can be made ahead of time, and are simple enough for young kitchen helpers to assist in the making. Like these crustless pizza mini quiches!
Kids can help whisk the eggs, shred cheese, and even fill the mini muffin cups with the mixture. We make these quiches nearly every week. And each week one of my kids gets to pick what goes in them.
My daughter loves coming up with crazy combinations like broccoli and ham, tomatoes and bacon, and the biggest fail to date: apples and cinnamon (not a good combination with eggs). Some of the better ones were zesty mini quiches, spinach and bacon, and ham and cheese.
Ingredients
Just like traditional pizza, you can make these mini quiches with your favorite toppings. Eggs and milk are the base (instead of pizza crust) and the variety of toppings you can add in is unlimited! Here’s what I included this time:
- Eggs: essential to bind the ingredients.
- Milk: any dairy or non-dairy milk.
- Pizza toppings: I usually add pepperoni and olives, you can add your favorites. If adding meat, make sure is cooked. More ideas below.
- Shredded cheese: mozzarella, cheddar, Swiss, or any other cheese you like!
How to Make Pizza Mini Quiches
Before jumping to the printable recipe card, take a look at the steps and tips to make these crustless pizza mini quiches and you’ll see why it is so easy to involve the kids in the process:
- Prep
Preheat the oven and grease a muffin pan. You can use a 24-cup mini muffin pan or a regular 12-cup muffin pan. - Combine
Whisk eggs with milk, and then add cheese and the pizza toppings. - Bake
The baking time will vary depending on the size of your muffin pan. - Enjoy!
Allow them to cool down before serving or packing for lunch.
Check out how easy it is to make these pizza mini quiches in this quick video:
Best Mini Quiche Mix-Ins
These mini quiches are great to open the fridge, check what leftovers you have, and use them in this recipe! Here are delicious and nutritious mix-ins ideas:
- Olives
- Pepperoni
- Mushrooms
- Cooked bacon
- Ham
- Sausage
- Cottage cheese
- Carrots and zucchini
- Bell peppers
- Spinach
- Salsa
- Pico de gallo
- Peas
- Black beans
Storing and Reheating Leftovers
Whether you have leftovers or bake them to enjoy during the week, allow them to cool down, place them in an airtight container or zip bag, and store them in the fridge for up to 3 days. Microwave them for 30 seconds to reheat.
You can also freeze these pizza mini quiches for up to 2 months inside a freezer-safe zip bag and reheat them in the microwave for about 1 minute.
How to Pack Mini Quiches for Work Lunch
Mini quiches are a terrific meal builder you can eat at room temperature or warm. To enjoy them cold, store them in the main compartment of your lunchbox. If you want them warm, microwave for 1 minute, flipping them halfway through. Transfer immediately to a thermos container and close the lid.
Pizza Mini Quiches
Ingredients
- 6 eggs
- 3 tablespoons milk
- 1 cup of your choice of pizza toppings, chopped
- 1 cup shredded cheese
Instructions
Prep:
- Preheat oven to 350 degrees and grease 24 count mini muffin pan or a regular 12-cup muffin pan.
Combine:
- In a large bowl, whisk eggs and milk. Add in chopped pizza toppings and shredded cheese. Mix to combine all ingredients.
- Distribute egg mixture evenly into muffin pan cups.
Bake:
- Bake for 15-18 minutes. If using a regular-sized muffin tray (yields 12) the baking time is approximately 26 to 28 minutes.
- Allow mini quiches to cool in pan before carefully removing with a small knife or spatula.
Patricia Shepard says
My little one is 3, so helping in the kitchen usually adds to the work. Still, I have him help me do things like crack eggs, stand at the stove in his learning tower and add ingredients, and taste things. It’s fun!
As for prep ahead, when I make raw veggies for the week (carrots, celery) I usually set aside a few to dice and keep in containers for mirepoix. And when I dice onions, I freeze a bunch flat to store in Ziplocs, they’re great to add to hot cooked recipes like pasta sauce, stew, etc. last minute!
Stephanie says
My biggest worry is that my picky eater will skip lunch since I’m not there to prod him, so I often send one if the 3 kid-approved meals that I know he’ll eat. I figure we’ll tackle the hard stuff at home. Among the meals he ‘ll eat (thankfully) is lentils with quinoa or rice. I like to make batches of grains on the weekend (quinoa, rice and pasta) to be incorporated into lunches and dinners for the week. Saves time during the week and makes a good building block for meals.
Laura Fuentes says
Lentils with quinoa… yum!
Rebecca says
We have chickens, so getting my kids involved when we use eggs is very easy: cracking them when I bake, peeling them when they are hard boiled, they love it. Both boys have always loved baking: measuring and dumping. And they both love using the scoop when we do muffins and cookies. I’m bad about prepping ahead. It seems the only thing I do-and this not often-is make the quadruple batch of waffles and freeze all the extras. I am so inconsistent. I did well for a long time and have just been too overwhelmed lately. My son begs me to make his lunch everyday, which is a good thing, but….
Jamie says
I am having such a hard time with lunches, usually at this point in the year I kind of give up. My daughter is very very very picky – out of the lunch shown in today’s post she would eat nothing. She doesn’t like dressings, no foods that should be hot and are cold (quiche) and her school has outlawed any type of nuts (since there is such a misconception about peanuts vs. tree nuts). I do prep lot’s of fresh fruit for her (she will eat strawberries, grapes and green apple slices that have not yet browned) did I mention she is 9 and takes after her daddy?
Laura Fuentes says
I know it can be tough to keep the momentum when we have been packing lunches for months. Keep going! 🙂
Kim says
We make mini quiches too! My boys favorite part is cracking the eggs. They also help washing fruits and veggies. I prep ahead dinners on the weekend and lunches the night before – I’m at work by 6 am so it must be done.
One of my favorite prep ahead tips is for making smoothies – I freeze vanilla yogurt in ice cube trays and use this along with my frozen fruit, greens, and whatever else in my smoothies. I also make the smoothies ahead of time and freeze them in Ball plastic freezer jars (great suggestion from Momables!). I grab one when I leave for work and it’s ready to slurp a little later at work. Could also pack them in the boys lunches….