KitchenWise // Mini Crustless Quiche
I had been meaning to experiment with a breakfast egg dish using our muffin tin for quite some time, but I wanted to involve the kids so they could experience the joy of cooking. Honestly, it was quite the challenge to step back and let them handle most of the preparation without hovering over them like a helicopter parent. They’re learning and growing in the kitchen, and I know that the more I trust them to do things independently, the better they’ll become. That said, this recipe isn’t overly complicated when done solo, but throw in three active little ones, and suddenly, what should be quick becomes surprisingly time-consuming. Still, it’s worth it in the end because it creates unforgettable moments!
During the process of making this video, I picked up a few valuable lessons. First, always put on those aprons—it’s amazing how much easier clean-up becomes when you don’t have flour flying everywhere. We usually remember this, but somehow forgot today—and boy, did we regret it later. Second, never take your eyes off your toddler while they're helping in the kitchen. Trust me, you’ll understand why if you ever watch the blooper reel. Lastly, these quiches turned out fantastic! They’re incredibly delicious, and they taste just as good reheated the next day. This makes them perfect for meal prepping ahead of busy mornings when there’s barely enough time to scramble eggs.
Now, these mini quiches are crustless, but if you prefer a traditional crust, feel free to add one—store-bought pie crust works beautifully. Personally, I adore the broccoli and sharp cheddar combination, but spinach and feta or asparagus with goat cheese sound equally delightful. For those looking for a dairy-free option, swap out the cheddar for goat cheese after pouring the mixture into the muffin tin. Additionally, use rice milk instead of regular milk. I hope you’ll find these just as enjoyable as we do!
These would make a wonderful gift idea for Valentine’s Day—breakfast in bed anyone?
Broccoli and Sharp Cheddar Mini Crustless Quiche (Makes 12 muffin-sized quiches)
The Ingredients //
Cooking spray 1/2 head of broccoli A handful of green onions 1 cup shredded sharp cheddar cheese 5 large eggs 1/2 cup whole milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Feel free to customize with other veggies like asparagus, spinach, or whatever you fancy!The Process //
Preheat your oven to 350°F. Generously grease or spray a standard 12-cup muffin tin and set aside. Chop the broccoli and green onions into small pieces and set them aside. In a medium bowl, whisk together the eggs and milk until smooth and frothy, approximately one minute. Stir in the cheese, salt, and pepper, followed by the chopped vegetables. Using a measuring cup, fill each muffin cup with 1/4 cup of the egg mixture. Bake for 25 minutes or until the tops are lightly golden. Once done, remove from the oven and let cool slightly before gently loosening the edges with a knife. Serve warm and savor the flavors!xo
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