KitchenWise // Mini Crustless Quiche
I had been thinking about creating a breakfast egg dish using our muffin tin for quite some time, but I wanted to wait until I could involve the kids. Honestly, I tried very hard not to do much of the prep work myself, but with three young ones around, it's incredibly challenging. They're learning so much in the kitchen, and I know the more I let them take charge (instead of hovering over them), the better they'll get. That said, this recipe isn't overly time-consuming unless you let the kids handle most of it—then, strangely enough, it can feel like even more work for you. Still, it’s worth it because it creates such wonderful moments!
During the process of filming this video, I learned a few things. First, aprons are essential. We usually wear them, but today we decided not to—and boy, did we regret it. Second, never lose sight of your three-year-old when they're helping with food prep—it might seem harmless, but trust me, there’s a reason I included a blooper reel at the end. Lastly, these quiches turned out fantastic. They’re delicious right out of the oven, but they’re still great reheated the next day. This makes them perfect for meal prepping ahead of time, especially if you’re short on time during busy mornings.
These quiches are crustless, but you could easily add a premade pie crust if you prefer. I personally love the combination of broccoli and sharp cheddar, but spinach and feta or asparagus with goat cheese would be amazing alternatives. If you're looking for a dairy-free version, swap out the cheddar for goat cheese after pouring the mixture into the muffin tin. Also, use rice milk instead of regular milk. I hope you enjoy making and eating these as much as we do!
These would make a delightful surprise for someone special on Valentine’s Day—just saying!
Broccoli and Sharp Cheddar Mini Crustless Quiche (Makes 12 muffin-sized quiches)
The Ingredients //
Coating spray for cooking ½ head of broccoli A few stalks of green onions 1 cup grated sharp cheddar cheese 5 large eggs ½ cup milk ½ teaspoon salt ¼ teaspoon black pepper  You can easily switch up the ingredients. Try asparagus, spinach, or other veggies!The Process //
Preheat the oven to 350°F. Generously spray or grease a standard 12-cup muffin tin. Set aside. Chop the broccoli and green onions. Set aside. In a medium bowl, whisk the eggs and milk together until smooth and light, about one minute. Add the grated cheese, salt, and pepper. Mix in the chopped vegetables. Using a measuring cup, fill each muffin cup with ¼ cup of the egg mixture. Bake for 25 minutes or until the tops start to turn golden brown. Remove from the oven and let cool slightly. Run a knife around the edges to release the quiches, then serve and enjoy!xo
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