Print

Easy Crustless Mini Quiche Muffins for School Lunchboxes

crustless mini quiche muffins - featured image
Print Recipe

These crustless mini quiche muffins are a quick, easy, and portable lunchbox solution made with simple ingredients like eggs, cheese, ham, and vegetables. They hold their shape at room temperature, freeze beautifully, and are perfect for busy mornings.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup (80 ml) whole milk
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (75 g) cooked ham, finely diced
  • 1/4 cup finely diced bell pepper
  • 1/2 cup packed fresh spinach, roughly chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Nonstick cooking spray or butter for greasing

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Generously grease a 12-cup standard muffin tin with nonstick cooking spray or butter, paying special attention to the corners.
  2. Prepare your fillings: dice the ham and bell pepper into very small, uniform pieces (pea-sized). Roughly chop the spinach. If using other vegetables like mushrooms or zucchini, sauté them in a dry pan for 2-3 minutes to release moisture, then let cool slightly.
  3. Crack all 8 eggs into a large mixing bowl. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for about 30 seconds until the eggs are completely uniform in color and slightly frothy.
  4. Sprinkle the shredded cheese, diced ham, bell pepper, and chopped spinach into the egg mixture. Stir gently with a spatula or spoon until everything is evenly distributed.
  5. Use a ladle or a 1/4 cup measuring cup to divide the egg mixture evenly among the 12 muffin cups, filling each cup about 3/4 full.
  6. Bake for 18-20 minutes, until the edges are golden brown and the centers are set. A toothpick inserted in the center should come out clean, or the tops should spring back when lightly pressed.
  7. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Run a thin knife or offset spatula around the edges of each cup to loosen any stuck bits, then gently lift the muffins out.
  8. Transfer the muffins to a wire rack to cool completely if storing, or serve warm.

Notes

Do not overfill the cups; fill 3/4 full. Use room temperature ingredients for even cooking. Pre-cook watery vegetables like mushrooms or zucchini to prevent sogginess. Grease generously to prevent sticking. Let muffins cool completely before storing to avoid condensation. They freeze well for up to 3 months.

Nutrition

Keywords: crustless quiche, mini quiche, egg muffins, lunchbox recipes, easy breakfast, gluten-free, low-carb, kid-friendly, make-ahead, freezer-friendly

Find it online: https://shimmersnack.com/easy-crustless-mini-quiche-muffins-for-school-lunchboxes/