★★★★★

School Morning Quiche

Looking for a quick school morning breakfast idea? These no-crust quiche are the answer. Make them ahead of time and keep them in the freezer for a healthy, delicious breakfast!

Blend up a Green Monster Smoothie to sip with this school morning quiche for a super energizing meal you can eat on-the-go.

School mornings are busy enough. Why not enjoy some of these no-crust quiche. Make ahead and freeze #bacon

Crustless Quiche Recipe

Quiche is the perfect way to make ordinary eggs taste and look extra special. I love that you can add just about any meat, vegetable or cheese to a quiche and it’ll come out tasting great.

In most quiche recipes, like my Ham and Cheese Quiche, a mixture of beaten eggs and cream are baked in a flaky pastry crust. Then you slice up the quiche like a pie and eat it with a knife and fork.

It’s delicious but takes more time and effort than most of us have to spare at 7 A.M. on a school day.

This no-crust School Morning Quiche recipe was designed with exactly those hectic weekdays in mind.

  • Baked in a muffin tin for perfect individual quiches.
  • Easy to serve and eat on-the-go!
  • Full of cheesy, bacon flavor.
  • Gluten free and packed with protein.
  • Freezer friendly!
School mornings are busy enough. Why not enjoy some of these no-crust quiche. Make ahead and freeze #bacon

Ingredient Notes

Eggs – The base of any quiche. You will use both the yolks and whites in this recipe.

Cheese – We use both shredded cheddar and Parmesan cheeses for a rich, tangy flavor.

Heavy cream – Beating the eggs with heavy cream creates a light and fluffy quiche consistency

Bacon – Any kind of bacon, even turkey bacon, will taste good in this crustless quiche. Make sure to cook and crumble the meat before adding it to the egg mixture.

Seasonings – Use a little garlic powder and dried parsley, along with your salt and pepper, to season this quiche.

Tips and Tricks

School Morning Quiche takes just 5 minutes of prep time and 20 minutes to bake. It’s as easy as combining all the ingredients, then dividing the mixture into the wells of a greased muffin tin.

As written, this recipe makes about 20 quiches. You can easily double it to have leftovers for freezing!

  • How to freeze: Transfer cooled quiches to freezer bags, seal and place them in the freezer. Thaw and reheat frozen quiche before eating.
  • How to reheat: Place a frozen mini quiche on a microwave safe plate. Cover it loosely with a paper towel and heat for 2-3 minutes or until thawed and warmed through.
  • Serving: Serve these crustless quiches on their own or with a side of fruit for a satisfying breakfast that won’t weigh you down.

School mornings are busy enough. Why not enjoy some of these no-crust quiche. Make ahead and freeze #bacon

Recipe FAQs

How long do frozen quiches stay good?

Our School Morning Quiche will keep well in the freezer for about 3 months.

Can I make these vegetarian?

Absolutely! For a vegetarian version, leave out the bacon and add 1/2 cup of chopped vegetables to the quiche filling instead.

What vegetables are good in quiche?

We think almost every vegetable tastes delicious in this crustless quiche recipe. Spinach, mushrooms, tomatoes, onions and peppers are just a few favorites.
If you like quiche with vegetables, don’t forget to try my favorite Veggie Quiche recipe too!

Are these quiches gluten free?

Yes! Leaving the crust out of the quiche equation makes this breakfast recipe gluten free.

School mornings are busy enough. Why not enjoy some of these no-crust quiche. Make ahead and freeze #bacon
Yield: 10 mini quiche

School Morning Quiche

Prep Time 5 minutes
Cook Time 20 minutes

Looking for a quick school morning breakfast idea? These crustless quiche are the perfect answer. Make them ahead of time and keep them in the freezer for a healthy, delicious breakfast!

Ingredients

  • 6 large eggs
  • ¼ cup heavy whipping cream
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ⅓ cup grated parmesan cheese
  • 1 ½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled

Instructions

  1. In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and bacon, mixing until fully combined.
  2. Spray a cupcake (muffin) tin with non-stick spray. Scoop about ¼ cup mixture into each muffin cavity. Fills about 10 spots.
  3. Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or freeze for later use.

Notes

  • Recipe easily doubles.
  • Add up to ½ cup spinach and veggies instead of bacon if desired.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 331mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You won’t miss the crust when you make this School Morning Quiche recipe. Tasty, flavorful, healthy quiches are ready to eat in just 25 minutes!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 13, 2014

Comments & Reviews

  1. I do have time to make the kids breakfast, but one insists on cereal and the other is back to toast, much to my distress, however, made these this morning and the older one surprised me by taking 2 to school!! Wrapped in foil, they might still be warm… have frozen the rest and hope they’ll try when they get home from school. I love quiche, but girls no so keen. Hubby and my favourite at the mo is rocket parmesan and eggs, plus pastry. But can’t go past bacon egg and cheese (Lorraine) as it brings back many family picnic memories.
    Thanks lovely pic and great inspiration!

  2. Yum! I just made a double batch of these- broccoli cheddar and spinach mozzarella (we’re not huge bacon fans). Quick question (not sure if it has been asked yet! I didn’t have time to read all the comments): can I use baking cups (like for cupcakes) for these? I used a nonstick muffin pan and cooking spray and they still stuck to the pan and were a nightmare to get out! Eating two now to “taste test” 😉 and they are amazing! Thank you for the recipe!!

    1. I think it would probably stick to the wrappers. Odd that baking spray didn’t work, mine popped right out of the pan (I use a pampered chef metal cupcake tin).

  3. you can made french toast ahead, freeze it and just pop it in the toaster for breakfast, same with pancakes. does not work well if there are things like chocolate chips or fruit in the toast or pancakes, plain works best. Add your favorite toppings or sprinkle with powdered sugar and some coco powder. Add a small scoop of frozen yougurt to steamy oatmeal, it will cool it down for little ones and leave a creamy add to that the kids see as a treat.

  4. These look really good! I don’t have kids but I still love make-ahead breakfasts that you can freeze. I will be making some for myself!

  5. Bite-size and perfect for a quick early-morning breakfast! So many options to switch it up too. Love it!

  6. I hear ya on the school morning… I’m dragging and really don’t feel like making elaborate breakfast! This is one awesome breakfast idea, Aimee! Love that you can freeze them!

  7. So fancy! I love that they can be stored in the freezer…that basically takes away any excuse to not eat a healthy breakfast!

  8. Damn delicious!!!
    the photograph is really seducing me….
    i guess i’ll be really glad starting a day with your quiche too!

  9. I have never made a cooked breakfast for my kids during the week and we homeschool, so have more time than the typical family. We usually just grab cereal, yogurt & fruit, or oatmeal each morning. I save the pancakes and such for the weekends and sometimes for dinner. Love these mini quiche though and will have to make some for the freezer!

  10. Are you ready for me to cry? Because I’m about to cry. No one in my family likes quiche! It’s a total disgrace and is a further reminder that I must have been adopted into a family of aliens. It’s CRAZY. But I, on the other hand, LOVE quiche and find it to be so irresistibly addictive. And I’m obsessed with these baby quiches, which are pint-sized for JUST ME! *rejoices*

    1. Oh no! I think you need to ditch that family and move to Chicago 🙂 Seriously though, keep a stash of these in your freezer for emergency quiche cravings!

  11. This is perfect for when you don’t have time to scramble up some eggs and bacon. Love how cute they are too!

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