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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.
Kim Ingersoll says
I would love to try this lunchbox for my daughter. She does not like it when her food touches. We make a big pot of quinoa very Sunday. She loves to add it to yogurt, salad, soups and wraps. The kid’s in Kindergarten think we eat weird.
Laura Fuentes says
Kim, people think we eat weird too. Oh well! They are missing out on delicious food! 🙂
Charlene Downey says
Excellent idea…especially to get eggs into my picky little one, unfortunately, I cannot send them as a lunch item at school due to allergy restrictions…but what a great option for a weekday breakfast…and it can be portable too!!! 🙂
Kathy C says
I don’t have any kids at home, but still feel challenged packing my own breakfast and lunch each day, and I try to have things my husband can easily put in his lunch. We have chickens and therefore a lot of eggs. I make sure I boil a dozen eggs each weekend and peel them. Then I can easily put an egg in my lunch, or quickly make egg salad.
I also can chicken, pork and turkey and that makes it nice to grab a jar of meat for chicken salad, tortilla wraps or chicken salad.
I really need to work on making something like these little quiches or mini muffins to freeze so they are easy to pack in a lunch.
One thing I try to do each weekend is make something in the crockpot and something in the bread machine. For example, this past Saturday I cooked BBQ pork in the crockpot which I will then freeze part of for later. I will use that in supper sandwiches and tacos this week. I like to make dough in the bread machine for freezer dinner and sweet rolls. I also make pizza dough in the bread machine and freeze for later.
Laura Fuentes says
Great job on cooking ahead Kathy! Even if you don’t have kids… we adults have to eat too. 🙂
Tracy says
I have 3 kids who love to help in the kitchen. They enjoy pouring the ingredients in & mixing. It does take longer & is a bit messier when they help, but they are learning about healthy eating.
My favorite make ahead prep tip is make big batches of soup, fill small mason jars with individual servings (leaving some room at the top), & stick in the freezer. The night before I pull out a jar stick it in the fridge to thaw. Then I microwave it in the morning & stick it in the kids thermos for a healthy, warm lunch at school.
Rachel says
Reading about all that these wonderful parents let their child help with encourages me to allow my six year old son do way more! He will chop vegetables and measure ingredients and stir something as needed, but mostly I have him cleaning the table and setting it for the meal. I need to include him more in the meal preparation itself. I have never made the mini quiches but I have made the large muffin ones with quinoa and dipped them in pizza sauce, so I think my little one would appreciate these more. I always have to to have eggs, a cooked meat and a cooked grain in my fridge to make mealtime so much quicker. I also like to have English cucumbers as dippers in just about anything. Frozen Salmon portions are easy and heat straight from the freezer over one of those grains or onto a salad.
Laura Fuentes says
I’m so glad this inspired you to think about getting your child get more involved in the kitchen! There is not right or wrong way or too much or too little kitchen help. You must do what works for your lifestyle. I love the ones with quinoa! and great tips on always having cooked meat and eggs in the fridge -a staple at my house as well.