Cheesy Crustless Mini Quiches

Cheesy Crustless Mini Quiches Recipe
Photo: Kate Sears; Styling: Lynn Miller
These tasty mini quiches are an easy way to please a crowd. For this snack, feel free to add another type of cheese to suit your preferences, or whatever you already have in your fridge.


Makes 48 (serving size: 2 pieces)

Recipe Time

Prep: 20 Minutes
Bake: 30 Minutes

Nutritional Information

Calories 53
Fat 4 g
Satfat 2 g
Protein 4 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 78 mg
Sodium 110 mg


6 scallions, white and light green parts, thinly sliced
2 tablespoons chopped fresh parsley
6 large eggs plus 3 large egg yolks
1/2 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups whole milk
1/2 cup shredded Swiss cheese


1. Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

2. Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.

3. Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

4. Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

June 2012
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