Description
Grab-and-go, freezer-friendly mini quiches that are protein-packed, zero crust, and perfect for busy school mornings. They reheat beautifully and taste great warm or cold.
Ingredients
Scale
- 10 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup diced ham (about 150g)
- 1 cup shredded cheddar cheese (about 100g)
- Non-stick cooking spray or butter (for greasing)
- Optional: 1/2 cup diced bell peppers
- Optional: 1/4 cup finely diced onions
- Optional: 1/2 cup crumbled bacon bits
- Optional: 2 tablespoons chopped fresh herbs
Instructions
- Preheat oven to 350°F (175°C).
- Dice ham and any vegetables. If using onions or peppers, sauté them until soft and moisture has evaporated, then let cool.
- Generously grease a 12-cup muffin tin with cooking spray or butter.
- In a large bowl, whisk eggs until smooth and frothy. Add milk, salt, pepper, and garlic powder; whisk until fully combined.
- Divide ham, cheese, and vegetables evenly among the 12 muffin cups.
- Pour the egg mixture into each cup, filling them about 3/4 full.
- Bake for 15-18 minutes, or until edges are set and tops are lightly golden. A toothpick inserted in the center should come out clean.
- Let quiches cool in the pan for 3-5 minutes to firm up, then remove.
- Serve warm, or cool completely for freezing.
Notes
Pre-cook any vegetables before adding to prevent soggy quiches. Do not overfill the muffin tins. For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents. Quiches can be frozen individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 95
- Sugar: 1
- Sodium: 220
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 8
Keywords: crustless quiche, mini quiches, breakfast muffins, meal prep breakfast, freezer friendly breakfast, high protein breakfast, back to school breakfast, ham and cheese quiche