Crustless Mini Quiches for Mother’s Day Brunch Light Bites
Mini quiches without the crust make brunch hosting so much easier. You’ll skip the pastry work but keep all the creamy, savory goodness that makes quiche special.
They bake in muffin tins, so you get built-in portion control and easy serving. Plus, they’re naturally gluten-free and reheat beautifully for busy mornings.
Why Heavy Cream Makes All the Difference
Heavy cream creates the silky custard texture that separates good quiche from watery disappointment. Half-and-half won’t set properly, and milk makes the filling too thin.
The cream-to-egg ratio here gives you a custard that’s firm enough to hold its shape but still creamy when you bite into it. Don’t substitute lighter dairy products – you’ll end up with rubbery mini omelets instead of proper quiche.
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Getting the Bake Time Right
Mini quiches cook faster than full-size versions, so watch them carefully after 15 minutes. They’re done when the centers barely jiggle and a knife inserted in the middle comes out clean.
Overbaking turns the custard grainy and tough. If the tops brown too quickly, tent them with foil for the last few minutes. Let them cool for 5 minutes before removing from the pan – they’ll finish setting and come out cleanly.
Crustless Mini Quiches for Mother’s Day Brunch Light Bites
Ingredients
Equipment Needed
- 12-cup standard muffin tin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Instructions
- Prep muffin tin: Preheat oven to 375°F. Brush a 12-cup muffin tin with melted butter, making sure to coat the bottom and sides of each cup thoroughly.
- Make custard base: In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined and slightly frothy, about 1 minute.
- Add fillings: Divide the Gruyère, cheddar, bacon, and chives evenly among the muffin cups, using about 1 tablespoon of filling per cup.
- Pour custard: Pour the egg mixture over the fillings, filling each cup about 3/4 full. The mixture should just cover the fillings.
- Bake until set: Bake for 18-22 minutes, until the centers barely jiggle when gently shaken and a knife inserted in the center comes out clean. The tops should be lightly golden. Cool in the pan for 5 minutes before carefully removing with a spoon.
Nutrition Facts
Per Serving (1 mini quiche)
