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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.
Andrea says
I love your cookbook and my favorite recipe is the kitchen sink muffins (my family likes them with cinnamon and raisins — heavy on both the cinnamon and the raisins) — my boys (3 and 5) have loved “helping” me to bake them. How they help is when I measure out a cup of flour or any of the other ingredients, I let them tip my hand over so they are emptying the cup or spoon into the bowl. Each proudly tips my hand, then proclaims “Your turn!”
to his brother. I can’t believe something so small can be so impactful, but they love it and have such a feeling of ownership. The muffins are so yummy, I have to beg my husband to leave them for the boys so I have them for weekday breakfasts 🙂
Tara Kidd says
I find that I hardly have to DO anything to get my 3 year old daughter involved in the kitchen…she usually ASKS what she can do! (I’m sure she’ll get to an age where that will stop though). She seems to feel really accomplished when I give her little tasks she can handle like measuring, stirring, pouring, etc.
Kim Pieplow says
I started getting my kids interested in helping in the kitchen by making things they like first. I’ll tell them I’m going to make muffins so then they want to help. Now they love being apart of the cooking and baking. My big rule is to always prepare as much of the lunch the night before. And I also try to make things that can freeze and naturally thaw in the lunch box by the time lunch rolls around. These Yumboxes look great!
Rebecca says
My almost three year old loves to help in the kitchen. He cracks eggs, pours from measuring cups, and tastes all the spices.
I try to save time in the kitchen by using as many recipes as I can that will freeze and reheat well. A freezer stocked with ready to go meals makes me very happy!
Wendy says
I love this recipe! I have 2 boys that have very different tastes, so we can make these to each their likings. On the weekend we usually pick the fruits and veggies they want in their lunch boxes for the week. I have them help make a healthy snack mix of some kind for the week. Also, some muffins or other baked goodies. They seem to enjoy the food more if they have some input and are able to help prepare!