Crustless Mini Quiche Recipe

This Crustless Mini Quiche Recipe is the perfect grab and go breakfast. Just pop them in the microwave in the morning to warm them and you're on your way!

Course Breakfast

Cuisine American

Keyword eggs,cottage cheese,cheddar cheese,spinach,chives,basil,red pepper

Prep Time 10

Cook Time 20

Total Time 30

Servings Mini Quiche

Calories 151kcal

Author Nicole Crocker

Ingredients

6 Large Eggs ,room temperature
1 Cup Cottage Cheese
1/2 Cup Half and half
1 Cup Chopped Spinach
1 Cup Chopped Red pepper
1/4 Cup Chopped Chives
1 Cup Shredded Cheddar Cheese
2 teaspoons dried Basil
1 teaspoon Salt
1 Cup All purpose flour or 1 for 1 gluten free flour

Instructions

Preheat oven to 400 Degrees F. Spray cupcake tin with cooking spray or grease with butter or shortening. Set aside.
In a large mixing bowl whisk eggs, cottage cheese and half and half.
Stir in remaining ingredients except for the flour. Mix well to combine.
Stir in flour to incorporate and pour mixture evenly into 12 cupcake liners. You can also top with extra shredded cheddar cheese if desired.
Place on the the center rack of your preheated oven.
Bake for about 20 minutes. Quiche will rise and should not be jiggly when they are done.
Remove from oven and let cool. Quiche will deflate but should not cave in.
Quiche can be eaten immediately or stored in the fridge or freezer once they have cooled.

Nutrition