25 February 2025

Crustless Mini Quiches

These Crustless Mini Quiches stole the hearts of my whole family, and I’m sure their batter with pumpkin, feta, caramelized onions, and leeks will win you over too. No need for the classic pastry base to achieve an irresistibly soft texture, and their small size makes them perfect for any occasion, whether as a quick snack or an easy light meal.

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Quiche has always been a staple in my family’s cuisine, as I grew up with French parents, meaning this dish had to be on the table at least once a week. It is so easy and quick to prepare that my mum would make it in the middle of the week, especially when we were racing against time due to my brother’s and my extracurricular activities. What I like most about quiche is its versatility—you can customize the batter with everyone’s favorite ingredients or simply use whatever is left in the fridge. Additionally, these Crustless Mini Quiches are even simpler since you can skip the pastry base and focus entirely on preparing a delicious filling. I made mine with seasonal ingredients—in this case, winter produce—but you can adapt the recipe based on whatever is available throughout the year.

The origins of quiche are rooted in the Lorraine region of northeastern France. The original recipe consists of a crust filled with a mixture of eggs, cream, cheese, and lardons. However, the name comes from the German word “kuchen”, meaning “cake”. Many variations incorporate additional ingredients to the egg and cream base, such as feta, mozzarella, mushrooms, tomatoes, spinach and more. Truly, this dish can be customized in countless ways, catering to all tastes.

To store these Crustless Mini Quiches properly, make sure to let them cool completely to room temperature to avoid condensation and prevent them from becoming too soggy. Then, place them in an airtight container or wrap them in plastic wrap or aluminum foil, and store them in the fridge for up to 3–4 days. To reheat, you can use the microwave for 30–40 seconds or the oven at 175°C (350°F) for about 10 minutes.

Ingredients for vegetarian crustless quiches

Leek: this vegetable has an onion-like flavor, and once cooked, it releases a sweetness that perfectly complements the richness of the cheeses and the creamy filling. Moreover, leeks add a soft and slightly chewy texture, offering a pleasant contrast to the smooth mixture. Finally, leeks are rich in vitamins, especially vitamin K, folate, and antioxidants, making the Crustless Mini Quiche more nutritious.

Pumpkin: I use it boiled in water because I prefer the soft texture, but you can choose to cook it however you like, such as roasting it in the oven or air fryer. Pumpkin adds a naturally sweet touch to the Crustless Mini Quiches, balancing the richness of the feta cheese and eggs. Additionally, this vegetable provides a vibrant orange color and is packed with vitamins, especially A and C, along with fiber, making the mini quiches healthier and more nutritious.

Feta: This cheese has a tangy and salty flavor that enhances the overall taste of the mini quiches. I add it crumbled to provide a pleasant texture contrast to the soft consistency of the eggs, making each bite more interesting. Finally, feta cheese adds richness without making the recipe too heavy, offering a lighter yet delicious alternative.

Eggs: they act as a binding agent, holding the ingredients together and ensuring that the quiche doesn’t fall apart. Additionally, eggs create a creamy filling and, once baked, they solidify, providing a firm structure. Finally, they are an excellent source of protein and healthy fats, making the tart a wholesome meal.

Milk: this ingredient helps create a smooth filling that becomes velvety once baked. Moreover, milk balances the richness of the other ingredients, preventing the Crustless Mini Quiches from becoming too heavy or greasy. I use almond milk, but you can choose the milk alternative you prefer, including regular cow milk.

Find the complete recipe with measurements below.

How to prepare the easy and quick mini quiches

Finely slice the onions and leek, then cook them in a hot saucepan with olive oil and grated garlic clove. Season with salt and black pepper, and let the vegetables caramelize. Meanwhile, place the chopped pumpkin in a pot, cover it with water, and let it simmer until soft.

In a bowl, whisk the eggs with milk, then gradually add the flour, whisking until you achieve a smooth batter.

Incorporate the caramelized veggies to the batter, along with crumbled feta and grated Parmesan. Season with nutmeg and rosemary.

Grease the muffin molds with butter and lightly dust them with flour. Pout in the egg batter and bake in the oven at 200°C for about 25 minutes, or until golden and set.

My tips for soft quiches

The batter may be too much for the muffin molds, so you can use the extra to fill a loaf pan.

Experiment with cheese, such as mozzarella or goat cheese, to add complexity and richness to the flavor.

Cook the vegetables properly in the pan to avoid them releasing moisture when you add them to the mixture.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!