Mini Crustless Quiches are so creamy they will melt in your mouth. Easy to adapt to your favorite fillings and since they have no crust, they work great if you’re eating low carb or gluten free.
Mini quiches made in a muffin tin are a great way to enjoy a marvelous creamy quiche without having to make a crust. I went to a cooking class taught at a local restaurant, Elliots on Linden where we made crustless quiche using leeks and bacon. I’ve never cooked with a leek before, never purchased one and really wasn’t sure what one looked like other than maybe a large green onion. I think cooking classes are a great way to learn how to work with food you might not be familiar with.
The leeks and bacon were a nice addition to this super creamy quiche. However, when making these at home, I find myself using shallots or green onions instead of leeks, and prosciutto instead of bacon. Mostly because it’s easier.
How do you make a mini crustless quiche
- If adding bacon, leeks or green onions, you will need to cook these first in a small skillet.
- For the egg mixture, start by adding cornstarch to a bowl and whisking it with cream and then eggs.
- Either spray the muffin tins with cooking spray or use silicone liners.
- Add the fillings to the muffin tin and pour the egg mixture over the top.
- Bake for about 15-18 minutes until they do not jiggle and a knife does not come out covered with custard. These need to cool for about 10 minutes.
These are really more creamy than eggy. We decided they would be great with biscuits. If you could improve on these wonderful creamy quiches it would be to add biscuits. I tried them later in the day at room temperature and they were still great. I’m not sure what makes them so creamy and light, I’m guessing it’s the cornstarch. I’ve never used cornstarch with a full size quiche, but it must be what gives these mini quiches such a great texture.
Now for the leek. I learned that they are really dirty, so you have to clean out all the dirt from the layers. I put mine in my salad spinner and it worked pretty well. You don’t want grit in your quiche, so either pour water over the layers or try the salad spinner. I just cut it in half and after washing the portion I needed, I chopped it like you would an onion.
I picked up some silicone cupcake liners at a cooking store several years ago, and they worked really nice for these mini quiches. You can find them here, but if you don’t have any, just spray the muffin tins very well.
How do you tell if a mini quiche is done
Since you have a smaller space in a muffin tip, you can’t really jiggle a mini quiche like you would a regular quiche. I find that inserting a thin knife slightly off center is the best way, if it comes out wet, then it needs to cook a bit more.
How is a quiche different from a frittata
While both a frittata and quiche are baked eggs, a quiche is more of a custard while a frittata is mostly eggs.
More savory EGG dishes
- Scramble with sausage and make some puff pastry pockets
- Wrap an egg mixture in prosciutto
- Add some browned mushrooms and bake them in ramekins
- Make some egg salad and serve warm on an English muffin
If you make Mini Crustless Quiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Mini Crustless Quiches
- 1 tablespoon fresh thyme chopped
- ¼ cup cornstarch
- 2 cups heavy cream
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- 4 ounces gruyere shredded
- 8 ounces prosciutto chopped
- Add 1 tablespoon of olive oil to a small skillet. Add leeks or green onions, thyme, salt and pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl to cool.
- Add cornstarch to a mixing bowl with a spout. Gradually, whisk in 1/2 cup of cream, mixing until smooth. whisk in the eggs, mixing again until smooth, then gradually whisk in the rest of the cream, salt, pepper and nutmeg.
- Preheat oven to 425º and either spray a muffin pan or use silicone liners. Place the grated cheese into the bottom of the muffin cups. Spoon leek mixture into each cup and top with prosciutto. Pour the custard to the top of the cup.
- Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then remove from the liners or run a paring knife around the rim of each muffin cup and carefully lift each quiche out.
- If freezing, let cool completely and freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400º oven for 5-10 minutes.