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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.
Holly Kotler says
I am desperate to get my kids helping with the cooking. I have them pick one new dish a week that they get to help prepare. They have to go with me to the store to get the ingredients and pick the day they want to cook it. Also they have to choose one day a week to try something new in their lunches. I hope that it will fix the issue with “picky” eaters.
Juliet says
With three picky eaters, one who recoils from any type of meat (except pepperoni – which really isn’t a “meat”), I have my kiddos help me in the kitchen with our daily smoothies. Which includes putting in the bananas, coconut milk, ice, and of course the blender buttons! Prep-ahead tips include cutting and freezing overripe bananas – it also add a better texture to the smoothies!
Angela says
I involve my kids in the kitchen by letting them choose what snacks to bake during the week like muffins, healthy donuts, and even fruit roll ups. I pre-measure most of the ingredients and let them dump them in the bowl and stir. One of my prep tips is that if you cut fruit that browns easily like apples just wrap them in a paper towel and they should be good for lunch time. My kiddos wont eat apples if there is the slightest color of brown.
A. Shoemaker says
My girls (7 & 10) will get in on the act of making dinner some nights by chopping, stirring and setting the table. They have also just recently started taking turns serving the family by plating the meal and pouring everyone a glass of milk. It is like playing restaurant.
I have not tried the pizza quiche above, but maybe tonight…I have some leftover mozzarella and pepperoni from last weeks pizza lunch we could use to make up a batch. Thanks for all your ideas! I mention your site often in conversations with other mom’s who are looking for fresh, fun ideas for kids lunches.
Laura Fuentes says
Let me know how much you enjoy the recipe! I love using leftovers from pizza night. enjoy!
A Shoemaker says
They were awesome…I don’t know how you are able to stretch the recipes for lunches though. My Husband, 19 year old son and 2 daughters (7 & 10) devoured all but 4, which I squirreled away for breakfast the next day. 🙂 We used some pepperoni, black olives, mozzarella, and fresh tomatoes for our recipe. Can’t wait to try other ingredients.
Laura Fuentes says
I either make them for dinner, or lunch. Sometimes I make two batches.
Jacqueline says
Love this idea!! Will give it a try as I struggle to get my six year old to try new foods.
Thanks