This is a crustless mini vegetable quiche recipe that makes healthier quiche. Two of these mini veggie quiche’s are only 260 calories.

Here on the Ranch we are trying to eat a little healthier and watch all those fat calories but we refuse to give up flavor and some of our favorite meals. We do love quiche, all quiches, sometimes we just throw a few leftovers together and make a quiche. But some quiches just contain too many calories for us right now so we had to create a lower calorie, lower fat quiche. That’s why these mini vegetables quiches are so perfect.

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

These mini veggie quiches are pre-portioned, loaded with veggies and are a great meatless meal. So whether we just grab one (or two) on the go or set up a special meal, these little quiches will satisfy us without guilt.

Crustless Mini Vegetable Quiche Recipe:

Ingredients:

1 Tablespoon Olive Oil
1 cup Chopped Onion
½ Bell Pepper, chopped
1 medium tomato, diced
1 cup frozen spinach, defrosted
10 eggs, beaten
⅓ cup milk, (non-fat for lower calories)
⅓ cup flour
½ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded cheddar cheese

Equipment Needed:

Muffin tin
Large Skillet
Large bowl

How to make Mini Vegetable Quiche:

Preheat oven to 350 degrees F and spray a muffin pan (12 wells) with a cooking spray and set aside.
Wring all the excess water from the spinach using paper or cloth towel
Heat the oil in a large skillet or wok over medium-high heat. Sauté onions until soft (about 5 minutes), add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. Add spinach and gentle stir to combine, remove from heat. Set aside.
In a large bowl, whisk eggs, milk, flour, cheese, salt and pepper until well combined.
Portion out the vegetable mixture into each of the muffin wells. Pour the egg mixture on top.
Place in preheated oven and bake for 25 to 30 minutes until firm. Remove your crustless mini vegetable quiches and allow to cool for 5 minutes before removing from muffin tin.

This mini veggie quiche recipe is one of those lovely versatile dishes that can be eaten cold or hot, for breakfast, lunch or dinner. And it can contain so many different ingredients and flavors.

Other Breakfast Recipes:

Click HERE to save this Crustless Mini Vegetable Quiche Recipe to Pinterest

Print Recipe

No ratings yet

Crustless Mini Vegetable Quiche

This is a crustless mini vegetable quiche recipe that makes healthier quiche. Two of these mini veggie quiche’s are only 260 calories.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American, Italian

Keyword: crustless mini vegetable quiche recipe, mini veggie quiche

Servings:

Calories: 260kcal

Author: Evelyn Osborn

Equipment

Ingredients

1 Tablespoon Olive Oil
1 cup Onion chopped
½ Bell Pepper chopped
1 medium tomato diced
1 cup frozen spinach defrosted
10 eggs beaten
⅓ cup milk (non-fat for lower calories)
⅓ cup flour
½ teaspoon salt
⅛ teaspoon black pepper
1 cup cheddar cheese shredded

Instructions

Preheat oven to 350 degrees F and spray a muffin pan (12 wells) with a cooking spray and set aside.
Wring all the excess water from the spinach using paper or cloth towel
Heat the oil in a large skillet or wok over medium-high heat. Sauté onions until soft (about 5 minutes), add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. Add spinach and gentle stir to combine, remove from heat. Set aside.
In a large bowl, whisk eggs, milk, flour, cheese, salt and pepper until well combined.
Portion out the vegetable mixture into each of the muffin wells. Pour the egg mixture on top.
Place in preheated oven and bake for 25 to 30 minutes until firm.

Nutrition