Can I freeze mini crustless quiches?

Absolutely! These quiches freeze exceptionally well . Let them cool completely, then wrap each one in parchment paper or foil and place in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months . To reheat, thaw overnight in the fridge or pop into the oven or microwave directly from frozen—just adjust the heating time.

Are crustless quiches healthier than traditional quiche?

Yes, generally speaking. Removing the crust eliminates refined carbs and excess fat, making the dish lower in calories, carbs, and saturated fat . Plus, focusing on eggs, vegetables, and lean dairy like feta keeps these mini quiches protein-rich, gluten-free, and digestion-friendly .

What type of mushrooms work best in mini quiches?

We recommend cremini or baby bella mushrooms . They offer a hearty texture and deep umami flavor that complements the creamy eggs and salty feta. You can also use white button mushrooms, but they have a milder taste.

How do I prevent mini quiches from sticking to the pan?

To keep your mini quiches from sticking: Grease the muffin tin generously with cooking spray or melted butter Use silicone liners or non-stick pans for best release Let them cool for 5–10 minutes before removing—they’ll firm up and pull away from the edges naturally

How long do you cook a mini crustless quiche in a muffin tin?

A mini crustless quiche bakes best at 375°F for 20–25 minutes . You want the tops to be puffed, golden, and slightly firm. Insert a toothpick to check for doneness — it should come out clean. These muffin tin quiches cook faster than a full-size quiche, making them ideal for quick breakfasts or meal prep.

Should mushrooms be cooked before adding to a crustless kale quiche?

Yes. Mushrooms hold excess moisture, which can ruin the texture of your crustless kale quiche . Always sauté mushrooms before folding them into your egg batter. This step prevents soggy mushroom feta quiche results and adds savory depth.

How long does it take to make low carb egg muffins from start to finish?

In total, your low carb egg muffins take about 35 minutes : 15 minutes prep – chopping kale, mushrooms, and whisking eggs 20–25 minutes baking in your muffin tin 5 minutes cool down to firm them up That’s why these mini crustless quiches are one of my go-to time-savers!

Why does my muffin tin quiche turn out soggy?

Great question. Soggy crustless quiches usually come from: Not cooking water-rich veggies like mushrooms or spinach Mixing hot vegetables into the egg base too early Using too much milk or cream Underbaking or using the wrong oven temperature To fix it, cook all veggies first , let them cool, and measure your dairy properly. These tips apply whether you're making muffin tin quiche , crustless kale quiche , or mini mushroom feta quiche .

Can mini crustless quiches be made ahead of time?

es! Mini crustless quiches are amazing for weekly prep. After baking: Store them in the fridge for up to 5 days Freeze each egg muffin individually for easy grab-and-go meals Reheat in the microwave (30 seconds) or oven at 300°F (10 minutes) They reheat beautifully and stay flavorful, especially these mushroom feta quiche bites.

What’s the best way to reheat low carb egg muffins?

Microwave works in a pinch, but for the best texture, reheat your mini crustless quiche in the oven at 300°F for 8–10 minutes. This prevents rubbery eggs and keeps the edges slightly crisp. If frozen, thaw overnight or add 2 minutes to reheating time.

9 Irresistible Reasons to Love These Mini Crustless Quiches with Kale, Mushrooms & Feta

Name: 9 Irresistible Reasons to Love These Mini Crustless Quiches with Kale, Mushrooms & Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup chopped mushrooms; 1 ½ cups chopped fresh kale (stems removed); ¼ teaspoon salt; ¼ teaspoon black pepper; 6 large eggs; ½ cup milk; ⅓ cup crumbled feta cheese; Optional: pinch red pepper flakes, 1 clove minced garlic

Description

Try these low-carb mini crustless quiches with kale, mushrooms, and feta—perfect for meal prep, brunch, or a healthy protein-packed breakfast.

Ingredients

Scale

1 tablespoon olive oil
1 cup chopped mushrooms
1 ½ cups chopped fresh kale (stems removed)
¼ teaspoon salt
¼ teaspoon black pepper
6 large eggs
½ cup milk
⅓ cup crumbled feta cheese
Optional: pinch red pepper flakes, 1 clove minced garlic

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Instructions

Preheat oven to 350°F
Grease muffin tin with nonstick spray or line with silicone liners
Tip: Spray generously to avoid sticking (keyword: make quiche in muffin tin)
Sauté Veggies
Heat olive oil in skillet
Sauté mushrooms 4–5 minutes until moisture evaporates
Add kale, sauté until wilted
Let cool for 5 minutes
FAQ tie-in: Do mushrooms need to be cooked before putting in a quiche? Yes — prevents sogginess!
Mix Eggs & Dairy
In a mixing bowl: whisk eggs, milk, salt, and pepper
Stir in sautéed veggies and feta
Optional: Add garlic or red pepper flakes
Fill & Bake
Evenly divide egg mixture into muffin cups
Bake for 18–20 minutes until set and slightly golden
FAQ tie-in: How long do you cook a mini quiche for? 18–20 minutes!
Cool & Release
Let rest for 5–10 minutes before removing from tin
Use a butter knife to loosen edges gently

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: American