Low Carb, Almost Sugarless: Crustless “Left-overs” Mini Quiche


No-crust quiches are a breeze to make.  And they are excellent in using up leftovers from your refrigerator! Of course you can also make this mini-quiche with crust using store bought pastry crust and using a regular quiche pan, but for my friends who are in the low-carb lifestyle, they love that they can whip this up easily, pop it in the oven and have a nice snack, breakfast or light dinner. I used a few spears of asparagus, onions and mushrooms mixed with eggs and cheese.  It took only 20 minutes to bake in the oven and made 24 mini quiche.


  • 4 eggs, lightly beaten
  • 1 cup shredded sharp cheese
  • 5 spears asparagus, chopped small
  • 1/c cup chopped onion, pan-browned
  • 1/4 cup shredded swiss cheese



  1. Preheat oven to 350F. Prepare 2 mini muffin pans (12 each) by spraying with non-stick spray. Set aside.
  2. Mix all ingredients in a bowl, stirring until thoroughly combined.
  3. Divide mixture into the 24 pans.  Bake for 15 – 20 minutes or until muffins are lightly brown.
  4. Cool in pan for 3 minutes before removing and cooling in wire rack.

This can be easily frozen and microwaved when needed.

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» Elyse said: { Apr 19, 2009 - 10:04 }

Mmm, these mini-quiches look totally wonderful. I’m a huge egg-girl, so quiche is almost the perfect food for me (in the savory category, that is :) ). Thanks for sharing this wonderful recipe!

» jenn said: { Apr 20, 2009 - 01:04 }

Those are so cute and definitely looks delish. Although, mini means you have to eat more than one. Then again that’s a good thing.

» The Duo Dishes said: { Apr 21, 2009 - 07:04 }

We could pop these all day!

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