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This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, a light dinner, showers, and parties! Make ahead for easy entertaining or breakfast!

Mini Quiche Recipe from

My family loves a good quiche recipe. But, the problem is, everyone in my family loves something just a wee bit different from time to time.

Sometimes, my son prefers just the most basic while my husband always steers more toward a quiche filled to the brim with veggies and meats, like this bacon and mushroom quiche I’ve shared before. And I’ve never met a quiche I didn’t like! My Mini Quiche is the best way to make multiple varieties to make the whole family happy!

Mini Quiche Recipe

To satisfy everyone in my family, I’ve been making this Mini Quiche recipe for some time now. I also love to make these when I’ve having a brunch or a shower since they are so simple to make, so versatile and absolutely perfect to make ahead!

How to Make Mini Quiche

Basically, I use my pie crust recipe  and cut it with a small round cookie cutter, or use pre-made mini phyllo cups. I place the circles into each of the places on the mini muffin tin and pre-bake them. You can also make crustless mini quiche if you wish.

Then, I prepare my base quiche recipe and have an assortment of veggies and other ingredients that I know people will enjoy ready to go. As I make them, I begin with the simplest and make some plain by using just the quiche base without any add-ins. Then, for the next row, I add something simple like spinach. For the next row I add diced bacon. For the next row I add diced bacon and spinach.

I just change the ingredients based on what we enjoy and what I have on hand! You get the picture.

Make-Ahead Mini Quiche

What I’ve also found is that they are so loved around my house for a quick breakfast on the go (or out the door!) and for serving for so many other occasions, I like to make them ahead of time, too! I always make sure to have a stash of them in the freezer for school and around the holidays. They just make school mornings so simple and are great to serve a crowd. If you are planning a shower or brunch, I highly recommend doing this to make the day of the event much easier!

To freeze. For easy make-ahead mini quiche, once they have been completely cooked and cooled, I flash freeze them for about 30 minutes to an hour. Then, I place them in a freezer-safe zip top bag or other freezer-safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.

To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat from frozen as directed in the recipe.

Mini Quiche Recipe from

Here’s how I make my favorite mini quiche recipe. I hope you love them!

4.75 from 24 votes

Mini Quiche Recipe

Breakfast 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 4 dozen mini quiche
Course Breakfast, Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!


  • 1 Pie Crust Recipe optional
  • 6 large eggs beaten
  • 1 cup heavy cream or half-and-half
  • Salt and pepper
  • pinch cayenne pepper
  • 1 1/2 cups grated cheddar cheese

Optional Add-ins:

  • spinach chopped
  • broccoli chopped
  • mushrooms cleaned and diced
  • onion diced
  • garlic minced
  • bacon cooked and crumbled
  • ham cooked and diced
  • seafood cooked and chopped


  • Preheat oven to 375º F.
  • Spray mini muffin tin with nonstick cooking spray, set aside.
  • Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
  • Whisk together eggs and heavy cream or half-and-half until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
  • Serve warm.



Once they have been completely cooked and cooled, I like to flash freeze them for about 30 minutes to an hour. Then, I place them in a freezer safe zip top bag or other freezer safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.
Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

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Robyn xo

From the Add a Pinch recipe archives. Originally shared 2013.

Egg Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. These sound great! Do you prebake the pie shells, though? In the narrative you say you do but I don’t see that step in the instructions.

    1. Yes! Thanks so much. I’ve updated to be clearer in the recipe to pre-bake the mini pie shells for about 15 minutes. That will prevent the shells from becoming soggy or the mini quiche from over baking!

  2. This is such a fabulous idea for a grab and go breakfast (and snack!)…love!

    1. Thanks, Katrina. We sure love them and they are perfect for just what you mentioned! Love them for afternoon snacks!

    1. Hi Mary,
      Yes, I pre-bake the mini pie crusts. I’ve updated the recipe to be clearer that you pre-bake them for about 15 minutes. Hope you enjoy them!

  3. What a great idea! I’m trying these soon!
    I have to turned to your blog MANY times for D-licous

  4. When you do the crusts, do you just do circles in the buttom of the muffin cups or do you make the crust to go up the sides, like a real pie crust?

  5. do you ever put the calories with these recipes..? it would be helpful for those of us watching our your recipes..

  6. I am a calorie counter because of age, MS and just plan want to be healthy. Do you know calories per serving?

  7. When you do the mini quiche do you put the pastry in the tin and then put them in the freezer for 30 minutes as you do when making pie or just put pastry in muffin tin and pre-bake for 15 minutes?

  8. I love the idea of being able to customize a different quiche serving for each person. Great idea.

    1. Hi Sandy,
      Thanks so much for your question. I hate that I failed to originally include that! I’ve updated the recipe notes to include the reheating instructions and have them below for you as well:
      Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

  9. I was in a panic because I had my Christmas menu complete, with list in hand to buy the needed ingredients for homemade rye mini breads filled with a seasoned cream cheese filling. The I store did not have the rye flower needed.
    Then I spotted some puff pastry mini shells. They are not very big but I ended up buying 3 packs. When looking for quiche recipes ,I came up one yours. Could I use this filling in these mini shells and if so how long would I cook them? The shells are from Pepperidge Farms.

  10. Please answer two questions previously asked by two other people.
    Do you freeze them for 30 minutes like the pie and can you use milk?

    1. Hi Diane,
      Yes. Sorry that wasn’t clear enough in the post and then the notes of the recipe. You flash freeze them for 30 minutes and then place them in a zip top freezer bag for freezing for a longer period of time, if you’d like. If you are planning on serving them immediately, you won’t freeze them. You can use milk, if you’d like.

  11. There was another question about the pie crust recipe, and I think that might be one of the ones Diane was referring. JoAnn Badger’s comment, which is about how to prepare the crust. In the pie crust recipe it says to put the crust in the plate and put it in the freezer for at least 30 minutes, and they wanted to know if they should do that with these mini-quiches as well, as it is never mentioned in this recipe, which seems to assume the dough has already been made. When you use that recipe for these quiches, do you cut them out and put them in the mini muffin tray, and freeze it for 30 minutes, or do you just prebake?

  12. 4 stars
    Hi Robyn
    I made these for work last week and they were fabulous. I’m adding them to my regular breakfast rotation.

    However, one minor issues, that didn’t detract from the taste or presentation really was this: I used Pillsbury dough, baked it the requisite amount of time in a non-stick muffin tin, that I pre-greased as well and then poured in the egg mixture.
    The ‘problem’ was that when I poured in the egg, the crust rose up in the liquid and the egg completely surrounded the crust – it was essentially ‘floating’ in the egg mixture. I’m a novice baker, so maybe I broke some golden rule about pie crusts and pre-baking, but what did I do wrong?


    1. I had a similar issue, but if you fill the cups less it isn’t a problem and they still puff up quite a bit while baking.

  13. Hi. Great recipe! I had fun mixing up ingredients. I did find the puffiness of the cooked shells to be a problem so I tried the second batch without the precooking. They seem to be just fine since I will be freezing and using for a party later this month. I think the reheating will prevent soggy crusts. Thank you!

  14. I’m going to make these today. Anybody every try making them without any crust? Does that create a sticking problem even if the muffin tins are sprayed?

    1. I made some without crusts. They are more like souffles and fall easily. They taste fine but I suggest allowing them to cool in the pan.

    2. I’m so happy about this idea! It’s Brilliant because of all the variations I can think of. I wonder if I could add some Jiffy cornbread mix to the eggs instead of using a crust? Or possibly use a can of the biscuits with layers so I could use just a layer or two since this uses mini muffin pans? I also own some jumbo muffin pans so I will try this with them. I think I could make a handheld version for my hardworking husband’s appetite!

  15. 4 stars
    I made these today for a brunch potluck. Pre baked the shells. They didn’t go up the sides and shrank a little. Put a little cheese in the bottom, topped with the filling. I sautéed onions bell peppers and broccoli all pretty finely cut. Then I poured in the egg mixture and baked. Some floated a little as described by others but they turned out fine. Take them out of the tins to cool so they don’t get soggy. They are delicious!

    1. Hi Carol,
      You can thaw them overnight in the refrigerator or just bake frozen, adding a few more minutes to the baking time. I hope you enjoy them!

  16. Robyn, I am not a very good cook. When I tried your recipe, I used mini muffin pans and the puff pastry. I tried to bake the pastry in advance, and they puffed up like mini eclairs, so there was no room for the egg mixture. I’d like to try it again, so how should I remedy the situation? Thanks!

    1. Hi Dianna,
      I’m so sorry that happened! I think you might like the phyllo cups instead. You can generally find them in the frozen foods sections of the grocery store and just get the mini sized ones. Then, just fill with your quiche filling and bake. I hope that helps!

  17. If I used a regular size cupcake tin…what changes would I have to make because I really want to try these!!

    1. Hi Boomer,
      You’ll need to increase the baking time by a few minutes to make sure they are cooked well throughout. Once they pull away from the edges just a bit and don’t jiggle when you gently shake the pan, they should be ready! I hope you enjoy them!

  18. 5 stars

  19. 4 stars
    So one thing about freezing that seems fuzzy to maybe just me, but do you put them into the oven frozen and bake? Spent a lot of time making them, and don’t want to screw it up. Oh, and my 15 month old gobbled two in no time at all. Definitely a hit!

  20. Thank you Robyn for being so detailed while sharing your recipe, ESPECIALLY how to reheat your mini quiches!
    Great simple recipe and I love your “options” 🙂 Continued success to you!

  21. How many batches would you say should be made for 50-60 people? Along with a veggie tray, fruit salad and antipasto skewers. Planning a lunch for the babys dedication, this is my first big lunch party

  22. To make them vegetarian, can i just omit the meat and sea food or do i need to substiture with more veggies?

    1. The fillers are all optional so you can just fill it with as much as you like of what you like 🙂

  23. I am making these for a graduation party. I’m cutting 2 1/2″ circles and pre baking crust. When I fill them, the egg batter runs underneath the crust. Has anyone else had this happen?

    Test batches have been delicious, just the crust ends up inside the quiche, not on outside!

  24. This sound wonderful. But we don’t have heavy cream, we have half and half, whipping cream and canned evaporated milk. what should i substitute? This recipe sounds wonderful..

    1. I think you can substitute with whipping cream (as long as it’s not sweetened, and not vegetarian – I’m not sure how vegetarian cream will bake, but it definitely whips differently!).

    2. Then again, I just read a recipe for quiche that called for half-and-half, so what do I know 🙂

  25. I wanted to make this for a shower, but was thinking of cooking them in a regular sized muffin tin instead of a mini muffin tin. Would that alter the recipe any or would it just make less quiches? Thanks! This looks delicious

    1. 4 stars
      They’d just make less, but you’d have to keep an eye on the cooking time as mini would take less time to cook & normal size muffins would take longer.

    1. Hi Steph,
      I don’t add weights to the crust for these mini quiche. Thanks – enjoy them! xo

    2. I’m so glad you like them, Lori! I think they are delicious, so happy to know you do too! Thanks so much! xo

  26. Does this recipe really make 4 dozen? I was looking to make one pan full or 12 regular size muffins.

    1. Hi Christine!
      It will make approximately that many when using the mini muffin tins. I make it often in my regular size muffin tin as well and it will make around a dozen of that size. I hope you enjoy these! They are so delicious for brunch, showers and more! Thanks! xo

  27. 5 stars
    I was checking out this recipe for a bridal breakfast shower. I just cut the recipe in half and made them with a pie crust in a mini muffin pan and they are delicious. I am freezing them tonight to see how I think they taste when heated up. Tonight I tasted more of the crust than the egg so I am going to try another batch tomorrow night in a regular muffin pan. (Not complaining as I love the crust and when I tasted the first one, I told my husband “these are amazing”. I just want to compare the taste with different size.) I will note that it took me 15 minutes or so just cutting the dough and putting it in the mini muffin pan. I baked them for 15 minutes as stated. After filling them, i cooked another 20 minutes. Your recipe Instructions are spot on however the time listed at the top of recipe was way off as it states total time 20 minutes. Thanks for sharing this recipe with us.

  28. When making the pie crust for thus recipe, do you still have to freeze the crust dough 30 mins-overnight before baking? Or can you make and roll out the dough then bake the mini crusts immediately?

    1. Hi Susan,
      You can bake the mini crusts in the muffin tin immediately according to the recipe. I hope you enjoy them! Thanks!

  29. This recipe sounds good, and I’ll try it… But I wish you had posted a picture of the baked quiches out of the pan so we can see how it looks from the sides. I am making these for a tea party, so appearance is important. I hope they look pretty! 🙂

  30. 5 stars
    Hi Susan,

    I’m confused by what you meant about the phyllo cups in your sentence, “I use my pie crust recipe or premade mini phyllo cups and cut it with a small round cookie cutter.” It sounds as though you are saying to use a cookie cutter to cut the homemade mini phyllo cups. Is that what you meant? If so, how would you do that?

    1. Hi Marion,
      Sorry that’s unclear. I would use the cookie cutter to cut my pie crust if that’s what you use. If you use the mini phyllo cups, no cutting is necessary. Hope you enjoy these! Thanks!

    2. 5 stars
      Thanks so much for your reply, Robyn. That makes sense. I can’t wait to try these delicious looking mini quiches!

  31. 5 stars
    Has anyone tried using phyllo? I was wondering if they puff up a lot on the first baking, making them hard to fill after? And do you have to worry about burning crusts on second baking?

    1. Hi Kris,
      In the recipe, under Add-Ins, I mentioned if the ingredient, such as bacon, is cooked when adding to the recipe. For mushrooms, spinach and some of the other ingredients, I will list “chopped, sliced” etc.
      I hope you enjoy these Mini Quiche! We love them! Thanks so much!

    1. Hi Kerrie,
      I make it without the pastry all the time and it’s delicious both ways. Hope you enjoy it!
      Thanks! xo

    2. Can you serve them at room temp. I am making them to bring to event where is no place to warm them up.

    3. Hi Denise,
      You can serve the mini quiche at room temp but they cannot be left out unrefrigerated over 2 hours. Hope the helps!

  32. 5 stars
    I’ve been looking for a quiche recipe for my little mini pie pans. I’m going to try your recipe. Thank you!

    1. For the crustless mini quiches, I used whole milk and only 2 eggs with yolks, the others whites only to make them more cholesterol friendly. They came out wonderful! Also lightly pan sautéed the veggies to make them softer and to wilt the spinach.
      Great recipe, thank you!

    1. Hi Kellie,
      Just making sure that you pricked your pie dough before you baked it for about 15 minutes and then added the quiche ingredients?

    1. 4 stars
      I used the pre-rolled puff pastry from the supermarket. I defrosted the sheet and used a glass to cut circles the right size to fit the indents in my cupcake tin. Then I added the egg and other ingredients over the top. I did check with other recipes and found that there is no need to bake the pastry before adding the other ingredients when doing quiche.

  33. 5 stars
    Hi! I was wondering if you could explain what you mean by “flash freeze”. I’m not familiar with this concept. Also, how much of the mixed veggies do you add? My first patch came out a little “squishy”; I think I used too many veggies per cup.


    1. Hi Lindsey,
      To flash freeze, I make sure that my mini quiche have completely cooled once they have cooked. Then, I place them on a parchment lined baking sheet pan, making sure that they are not touching, and into the freezer for about 30 minutes. This allows them to freeze as individual mini quiche. Once they have frozen, I take them and place into a freezer-safe zip top bag. This way, I can remove them individually to reheat just the number needed. I hope that helps!

      As to the amount of vegetables per cup, usually only about a tablespoon of chopped vegetables per mini quiche. You’ll want to make sure if they are frozen vegetables that they are completely thawed and drained so that they are not adding more liquid to the quiche.


  34. Every time I reheat crustless quiche they are very watery. The first time I put them in aluminium paper and the second time in paper towel in microwave. My husband put his fork on it and you could see the water coming out of it. Please help!!!

    1. I’ve not had this problem Christina, so I’m not sure why it’s happening. To reheat from frozen, reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.
      I hope this helps! xo

  35. Hi can coconut milk be used instead of heavy cream? If so, would a small amount of flower need to be added for thickening? To then make gluten free…would a general purpose flour, coconut or almond flour be ok? Thanks

    1. Hi Sherrilyn,
      I’ve not tried making this with coconut milk or making it gluten free. Thanks!

  36. Hello, I’m planning on making them for a baby shower. Can I just make them a day in advance and put them in the fridge? Or would they dry out?

    Thank you 

    1. They should be fine in the fridge for a day. Just make sure in an air tight container after they’ve cooled. I make them and freeze them as well. Enjoy! Thanks!

  37. Hi thanks for the recipe!

    I made these for my 11 month old???? it’s baking and so far so good!

    How long are they good for in the fridge if I choose not to freeze?

    Thank u!!

  38. Question on adding extras. Do you lay them on top or do you try to mix the ingredients into the small quiche?

    1. Hi Susie,
      You can really do them however you prefer. If you are making multiple varieties of the quiche in one pan, I would just mix in the cheese (if using for all) and then place the other ingredients on top as I mention in the recipe. If they are all the same, it is just as easy to mix in with the cheese and then pour into the pan all at once. I hope you enjoy it! xo

    1. I usually add uncooked spinach, mushrooms, peppers or other add-ins. Hope you enjoy this Arlene! xo

  39. These quiches are  wonderful. I made them 3 times for special occasions. So easy to make and everyone loves  them!

  40. If I’m making regular sized muffins, instead of mini, would you adjust the cooking time?  Also, how many would this recipe make in the regular size muffin tins?

    1. Hi Merlynne,
      I am not sure exactly which crust you are asking about when you say shortcrust pastry. I have directions in the recipe for using my pie crust or a phyllo dough or with no crust. Thanks!

  41. Demolished by two adult males and three girls ages 8, 6 and 2 – one of which is a picky eater and said it was the best! Made without a shell. 

  42. 5 stars
    YES! My family all loves something different so this is a great idea! Also great meal prep for quick breakfasts for the week!

  43. 5 stars
    I used croissants as my crust because I like it a little lighter and flakier, added cheddar and swiss cheese, chopped spinach and cooked bacon. Cooked for 17 min and they were delicious! I also made some without a crust and they were just as good.

    1. Yum! I’m happy you enjoyed them, Leah! Thank you so much for sharing your kind words with me! xo

  44. Can these be made in regular size muffin tin rather than mini muffin size? If so, how would you adjust cooking time?

    1. Hi Lindasay,
      I’m sorry but I haven’t made these mini quiche in a full size muffin tin so I can’t give you an exact baking time.

  45. Can I pack these for lunch for kiddo? They would shoot in the lunch box for four hours out so. It’s an insulated box.

    1. Hi Dina,
      I personally wouldn’t pack these in a lunch box for that long. I’m not sure they would stay cold enough to prevent bacteria but you can defer to the USDA Food Safety Guidelines. Hope this helps. Thanks.

    1. You can make these in a regular muffin pan. You would just need to increase the baking time a bit. Hope you enjoy!

  46. Hi Robyn,

    I only have half & half now –would that work and if so would I need to adjust the recipe in any way?


  47. This was my first attempt at mini quiches & thank you Robyn it was a success. I always know a great recipe when you can tweak the ingredients & it still is great. I had a regular sized muffin pan so I made 24 but I had to use 8 eggs. I also made it dairy free with almond/coconut creamer & shredded vegan cheese. I only used 1 pie crust because I roll it out super thin. I added jalapeño & mushrooms with diced bacon sprinkled on top. They needed 25 min to bake. Saw some of the comments that you can make them without the crust so I’ll try that next 😊

  48. 5 stars
    These are so good!! It was a bit time consuming and a little tedious, but now that I’ve tried them it was totally worth it. I made a ham and cheese and a spinach and feta.

  49. I tried these without the crusts, and they were a disaster. Despite spraying the muffin tin with cooking spray, they wouldn’t come out of the tin and completely fell apart. I think they were over baked, but they puffed up so high, it was hard to tell when they were set. A smaller batch baked for less time were salvageable, but they were still difficult to get out of the tins.

    1. Alecia, did you spray the muffin tins well with non-stick cooking spray before pouring your egg mixture into the tins? I have never had a problem with the quiche sticking the muffin tin when I do this.

    2. You might try using silicone cupcake liners. I had the same issue even after using cooking spray, and when I switched to using the silicone liners they slipped out cleanly. And cleaning the muffin tin was a breeze.

  50. Hello Robyn. Your recipe calls for « heavy cream » and in your video, it says « half & half ». I suppose either one can be used? Which one would ensure fluffy mini quiches?

    1. Celine, you can use either heavy cream or half-and-half. I normally use heavy cream. I have updated the recipe to show both options.

  51. Hi. How long will these keep (not frozen)? And if I am making them 2 days ahead, should I cover and refrigerate once cool?

    1. These must be refrigerated, Kari. They cannot be left at room temperature over 2 hours. I would advise freezing them, then reheating from frozen as I describe in the post under the Make Ahead section.

  52. I am thinking of using your crustless recipe for a wedding brunch I am helping with. I do not want them to stick to the pan ,would buttering them work better?

    1. I’ve never eaten these cold, Heather, but I suppose you could if you wish. I’m not sure how the texture would be.

    1. Charles, someone had commented that they use silicone liners for these. Hope you enjoy!

  53. I’m packing a picnic to watch the sunrise but I will need to bake them 1.5 hours before. Would they still be good to eat, or should I skip this recipe for the picnic?

    1. Reba, this quiche should not be out at room temperature longer than 2 hours until it needs to be refrigerated.

  54. If I use phyllo cups, do I need to spray the tin with oil? Also, do I need to precook the phyllo ready made cups? It seems like they’re already cooked.

    1. Susan, you do spray if you are using phyllo cups and do not pre-bake. Just follow the directions in the recipe. I hope you enjoy.

  55. If I am making these crustless, how full should I fill the muffin cups in my mini muffin baking tin? I do not want them to over flow.

    1. I haven’t made these with more flour or baking powder, Priscilla, so I don’t know how they would be.

  56. 5 stars
    This is a fabulous recipe! I’ve made them crustless with spinach for parties and weekend brunch and everyone loved them!
    I found it easiest to put a little spinach and cheese into each cup before pouring the egg mixture in. It seemed to keep a more even consistency that way.
    I’ve not tried them with bacon bits, but I imagine the crustless version would taste just like the Starbucks bacon & cheese egg bites – YUM!

    1. Linda, you don’t thaw before reheating. To rewarm them, you simply pop them back frozen into a mini muffin tin or onto a rimmed baking sheet and reheat as directed in the recipe. I hope you enjoy!

  57. I currently have these in the oven, but a few questions arose and I didn’t see any answer. Like how much of the mixture to pour in each cup (I didn’t have mini muffin pans so used regular so I tried my best to divide evenly.
    Also 15-25 minutes? This is a huge time frame difference and there’s no suggestion on how to tell that the egg is set (opening the oven lowers the temp so unsure how this can be checked)
    Otherwise recipe seems easy and excited to try them!
    The cheese however sinks in the mixing bowl and was very hard to distribute evenly

  58. Just made them for Easter tomorrow as an appetizer. They look great. I’m going to bring them in a crockpot. hopefully they will be perfect.

  59. I used a spoon to evenly distribute chopped peppers, onion, cheese & bacon bits then used a small ladle to do same with egg mixture. Gave each cup a little stir – easy to count nutrition values too!

    1. Diana, these mini quiche turn out great without the crust. Hope you enjoy!