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Crustless Quiche Muffins with Spinach and Cheese

by Katerina

5 from 1 vote

Sep 21, 2013, Updated Feb 03, 2024

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This Crustless Quiche recipe is savory, cheesy, and chock full of flavor. Baked into awesome little quiche muffins, they make a perfect breakfast, light lunch, or fun appetizer!

Why You’ll Love This Crustless Quiche Recipe

• Easy to make. There’s nothing easy about making traditional quiche. But with our quiche muffins, there’s no need to mess with that problematic crust! All you need are a few simple ingredients and a muffin tin. Easy peasy!
• Cheesy goodness. The quinoa adds a nice crunch and nuttiness, while the veggies and fresh herbs bring some freshness and color. But really, it’s all about that cheese! The feta and cheddar cheese make these quiches ooey-gooey and irresistible.
• Versatile and delicious. Whether you need a quick breakfast, a light lunch, or a yummy snack, these crustless spinach quiches are perfect for any occasion. You can enjoy them hot or cold, and they freeze well too.

What You’ll Need 

• Quinoa
• Water
• Olive oil
• Veggies: We’ll be using onion, fresh garlic, and spinach.
• Cheese: Grab some feta and cheddar cheese.
• Eggs
• Salt and pepper
• Fresh parsley

How to Make Crustless Spinach Quiche

1. Prepare. Preheat your oven to 375 and line a muffin tin with liners.
2. Cook the quinoa. Combine water and quinoa in a small saucepan and simmer, covered, for 15 minutes.
3. Cook veggies. Cook the onions for 3-4 minutes and then stir in the spinach leaves and garlic. Season with salt and pepper and cook for 2 more minutes until the spinach is wilted. Remove from the heat and let it cool.
4. Combine. Mix the eggs, quinoa, spinach mix, cheeses, and parsley in a bowl and stir until well combined.
5. Bake. Divide the batter evenly among the muffin cups and bake for 35-40 minutes. Remove from the oven, cool, and serve!

Recipe Tips and Variations

• Cool the quinoa. It’s really important to make sure the quinoa is fully cooled before mixing it into the egg mixture. If it’s hot, you’ll wind up pre-cooking those eggs.
• Make it ahead. One of the things I love about this crustless quiche recipe is that it’s really easy to make ahead. This makes it perfect for a party or potluck! You can prepare the quiche batter up to a day in advance and store it in an airtight container in the fridge. When you’re ready to bake, just give it a good stir and pick up the recipe where you left off!
• Make it your own. These quiche muffins are really easy to customize. Feel free to change up the veggies, change the cheese, or add some different meats. Really, the sky is the limit so get creative!

What to Serve With Quiche Muffins

If I’m serving crustless spinach quiche as part of brunch, I love to pair it with some cheesy hashbrowns, blueberry banana bread, and some crispy air fryer bacon. Finish things off with a delicious cinnamon dulce latte or a banana kiwi smoothie! I also think it would go beautifully with a light salad for lunch. Feel free to get creative and enjoy these quiche muffins any time!

Can I Store or Reheat Leftovers?

These crustless quiches hold up really well in both the fridge and the freezer, making them a great grab-and-go breakfast or snack. The store, let them cool completely, then wrap them individually in plastic wrap. Then, refrigerate or freeze based on what you need. To reheat, microwave them for 30-60 seconds or until hot.

More Easy Quiche Recipes

• Spinach Quiche
• Cauliflower Breakfast Quiche
• Tex-Mex Cheesy Beef Quiche

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5 from 1 vote

Quinoa Quiche Muffins with Spinach and Cheese {Giveaway}

by Katerina | Diethood

This Crustless Quiche recipe is savory, cheesy, and chock full of flavor. Baked into awesome little quiche muffins, they make a perfect breakfast, light lunch, or fun appetizer!

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Ingredients 

1x2x3x

• ▢ 1 cup water
• ▢ 1/2 cup quinoa
• ▢ 2 tablespoons olive oil
• ▢ 1 onion, , thinly sliced
• ▢ 4 cups fresh spinach leaves
• ▢ 2 garlic cloves, , minced
• ▢ salt and fresh ground pepper, , to taste
• ▢ 1 cup crumbled feta cheese
• ▢ 1 cup shredded cheddar cheese
• ▢ 1/4 cup flat leaf parsley
• ▢ 4 large eggs, , lightly beaten

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Instructions 

• Preheat oven to 375.
• Line a muffin tin with 6 liners and spray with cooking spray; set aside.
• Combine water and quinoa in a small saucepan and bring to a boil; lower to a simmer, cover and continue to cook for 15 minutes.
• In a large frying pan, heat olive oil over medium heat.
• Add onions and cook until translucent, 3 to 4 minutes.
• Stir in spinach leaves and garlic.
• Season with salt and pepper and continue to cook until spinach is wilted; about 2 more minutes.
• Remove from heat and let cool.
• In a large mixing bowl, combine cooked quinoa, spinach mixture, cheeses and parsley.
• Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool.
• Pour in the beaten eggs and mix until well combined.
• Divide batter evenly among prepared muffin cups.
• Bake for 35 to 40 minutes, or until tops are golden brown.
• Remove from oven and cool on rack.
• Serve.

Notes

Serve with a side of plain yogurt.

 

Nutrition

Calories: 248kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 456mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2390IU | Vitamin C: 10.6mg | Calcium: 254mg | Iron: 2.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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