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Crustless Jalapeño Mini Quiches
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4.78 from 9 votes

Crustless Jalapeño Mini Quiches

These Crustless Jalapeño Mini Quiches are the perfect bite-sized appetizer to serve at your next gathering or party and are so easy to make!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Servings: 24 quiches
Calories: 25kcal
Author: Taylor Stinson

Ingredients

  • 6 eggs
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped red pepper
  • 1/4 cup chopped jalapeños deseeded
  • 1/2 cup chopped red onion
  • 1/4 cup grated cheddar cheese
  • 1/8 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 350 F.
  • Prepare all veggies by chopping as small as possible. Whisk eggs, milk, veggies and cheese in a large bowl.
  • Grease mini muffin cups with olive oil and carefully pour egg mixture into egg cups, filling to a couple of millimetres to the top.
  • Cook in the oven for 25 minutes.
  • Let cool and serve on a large serving platter.

Notes

NOTE: This recipe makes 24. The nutritional info is for one mini quiche.
Make this recipe dairy-free by using unsweetened almond milk or another plant-based alternative.
Grease the muffin tins with a bit of olive oil, butter or cooking spray before pouring in the egg mixture.
Store any leftovers in the fridge for 3-4 days. Microwave for 1-2 minutes or until hot.
Freeze in batches for up to 2 months. Defrost in the fridge then reheat.

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 73mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg