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How to Make Quffins - Crust-Less Mini Quiches Baked in Muffin Tins

Sometimes called 'Quffins' or 'Kwuffins', these delightful snacks are a combination of a quiche and muffin baked in large muffin tins. You can line the muffin tins with puff pastry, other pastry circles, or even a slice of bread to make a crust or cup base. But making them crust-less is better. They are much healthier are easier to make without any crust. With suitable filling choices crust-less mini quiches can meet keto requirements as eliminating the crusts eliminating the carbohydrates. It also reduces the calories.

These crust-less mini quiches are in reality mini or petite omelettes to which you can add all sorts of fillings. They freeze well and make an ideal breakfast food. They also make wonderful snacks, lunch treats and a fabulous party food. Kids love them. Slip one or two into their lunch packs.

The only precaution is to make sure the muffin tins are well-oiled and leave the Quffins to cool in the pans before trying to remove them.

King size muffin tins with non-stick linings are the best for easy removal. Silicone muffin or cupcake tins are also suitable. You could potential make them in paper cupcake cases or muffin cups, but I have not tried this. Tulip-shaped muffin liners made from squares of parchment or baking paper would also be ideal. (see https://www.youtube.com/watch?v=buV_TaiMMwo)

Below is a collection of the best ever mini quiches recipes for you to try. They can be jazzed up to become works of art with delightful and exotic flavors. Or they can be super simple and very easy to make with few filling ingredients.

Cheese and Bacon Crustless Mini Quiche Recipe

Ingredients

• 1 cup milk
• 1 pinch salt
• 1 pinch paprika
• 2 free-range eggs
• 1/2 cup plain flour
• 1 teaspoon baking powder
• 1/2 cup bacon rashers, shredded
• 1 cup tasty cheddar or Swiss cheese grated

Method

Preheat your oven to 220 degrees C (200 C fan-forced); 430 degrees F (400 deg F) fan-forced. Mix all the wet ingredients together in one bowl and combine all the dry ingredients together in a separate bowl. Then, combine the two mixtures together to make a thick batter. Grease the muffin tin well with butter or oil. A non-stick pan or silicone muffin cups are the best so that the crustless quiches come out of the pans easily. Fill the pans about 2/3 full with the mixture, topping with cheese and fresh herbs. Bake for 20-30 minutes or until brown and crisp on top.
Note: A variety of extra ingredients can be added to provide extra flavors - for example: spinach, corn kernels, pitted olives, and anchovies.

Mini Crustless Quiche Recipe with Meat and Vegetable Combinations

Ingredients

• 6 free range eggs
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1 cup tasty cheese
• 1/4 teaspoon pepper
• 1/2 teaspoon mixed herbs
• 1/2 cup diced ham, cooked chicken or bacon
• Optional vegetables include: finely chopped mixture of: onions, capsicum, broccoli, tomato, beans, spring onions, mushrooms, corn kernels, grated Carrot.

Method

Preheat your oven to 180 degrees C (350 degrees F). Grease the muffin pans well with butter, oil or cooking oil spray. Then, beat the eggs, add the milk and whisk thoroughly. Next, Add the mixed herbs, salt and pepper and combine well. Then, add the cheese, bacon and several pieces of the vegetables you have chosen and mix well. Spoon portions into the prepared muffin tray cups, filling about two-thirds full. Bake for about 15-20 minutes until they spring back when touched. Allow the crustless quiche to cool in the muffin tin cups before carefully removing them and setting aside to cool.

Mini Low Carb Crustless Quiches with Chicken, Tomato and Spinach

Ingredients

• olive oil spray
• 1/2 teaspoon salt
• 4 large egg whites
• 2 cups baby spinach
• 1/3 cup fat free milk
• 1 tablespoon olive oil
• 1 medium tomato, diced
• 1/2 medium onion, diced
• 2 garlic cloves, crushed
• 1/4 teaspoon black pepper
• 1/3 cup all purpose flour
• 1/3 cup chopped bell pepper
• 5 large free range eggs, whisked
• 3 oz (80 g) shredded tasty cheddar cheese
• 6 oz (170 g) cooked turkey. pork or chicken, diced

Method

Preheat your oven to 180 degrees C (350 degrees F). Spray the cups of a non-stick muffin pan with the olive oil spray. Heat the oil in a large heavy frying pan over moderate heat. Next, sauté onions and sprinkled with the salt for 5 minutes, or until translucent and soft. Next, add the bell peppers, garlic, tomato, turkey or chicken and sauté for another 5-8 minutes. Add the spinach and cook until just wilted. Then, whisk the eggs and extra egg whites in a moderate size bowl. Then, mix in the milk, flour, salt and pepper and combine well until the mixture is smooth and silky. Then, add the cheese and cooked turkey, pork or chicken and mix well. Spoon portions of the mixture into the prepared muffin pan cups. Top with extra cheese and herbs and bake for 25-30 minutes, or until firm. Allow to cool in the pan before carefully removing and serving warm.

Crustless Breakfast Mini Quiche Recipe with Fresh Herbs and Veggies

Ingredients

• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 12 large free range eggs
• 1/2 cup onion, diced finely diced
• 2 tablespoons fresh parsley, chopped
• 1 cup fresh spinach, roughly chopped
• 1 cup broccoli, cut into small florets
• 1 red bell pepper, diced into small cubes
• 2 tablespoon fresh basil, chopped (or other herb)
• 1 jalapeno pepper, seeds and veins removed, diced finely (optional)
• 1 1/2 cups shredded cheddar, gruyere or mozzarella cheese (optional)
• 1 lb (500 g) cooked bacon, sausage, chicken or other meat (optional)

Method

Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a non-stick muffin tin or silicone muffin tray. Whisk the eggs in a large bowl, and then add the cream, milk, parsley, basil, salt, and pepper and combine well. Sauté the onion and diced vegetables in a little olive oil until they are softy. Set aside to cool well before adding to the mixture and combining well. Stir in about half of the cheese, and all of the meat and pepper, if you are using these options. Spoon about 1/4 cup of the mixture into each cup, filling about two thirds Bake for about 20-25 minutes, or until the mixture is fully set and the cheese has just started to turn brown on top.

Remove from the oven and let the mini quiches cool before removing them and setting aside to cool. Serve while warm.

Mini Quiche Recipe with Smoked Cheddar, Potato and Green

Ingredients

• 1 teaspoon salt
• 1/2 cup low-fat milk
• 1 cup diced red onion
• 8 large free range eggs
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup smoked Cheddar cheese, shredded
• 1 1/2 cups fresh spinach, roughly chopped
• 1 1/2 cups finely diced red-skinned potatoes

Method

Preheat your oven to 180 degrees C (350 degrees F). Spray a 12-cup non-tick muffin tin with cooking spray (or use butter). Heat the oil in a large frying pan over moderate heat. Add the onion, potatoes and 1/4 teaspoon salt. Sauté while stirring regularly, until the potatoes are just cooked through (generally about 5 minutes is required). Remove from heat and let the onions and potatoes cool for about 5-10 minutes. Meanwhile, whisk the eggs and then combine with the cheese, milk, pepper and 1/2 teaspoon salt in a large mixing bowl. Stir in spinach and the potato and onion mixture and mix thoroughly. Spoon the quiche mixture into prepared muffin cups, filling about two-thirds full. Bake for about 25-30 minutes or until the egg mixture is firm to the touch. Let the mini quiches cool in the pan cups before removing. Serve warm.

Cheese and Spinach Muffin-Tin Breakfast Quiches with Bacon Cups

Ingredients

• 1 cup heavy cream
• 12 free-range eggs
• 1 red pepper, diced
• 1 cup baby spinach leaves
• 1/2 cup onion, finely diced
• 1 cup shredded sharp cheddar
• 1 clove garlic, finely chopped
• 8-16 slices bacon, cut into strips and cooked

Method

Preheat your oven to 180 degrees C (350 degrees F). Spray the non-stick muffin cups with cooking spray. Place one or more cut slices of bacon in each cup to form a base. In a large bowl, whisk the eggs and cream together until well combined. Mix in the spinach, onion, cheddar, red pepper and garlic and combine well. Spoon the mixture into muffin cups, only until two-thirds full. Bake for 30-50 minutes, or until the fillings are set. Serve warm or at room temperature.