Mini Crustless Goat Cheese Quiches

When in Paris, eat as much quiche/brie/fruit tartelettes/macarons/pain au chocolat as your heart desires. For breakfast, lunch, dinner and/or dessert (we speak from experience). But in real life, quiche is usually synonymous with lots of cream, eggs, cheese – aka not the healthiest choice, albeit delicious. We received a Floridian request for a non-dessert, relatively healthy pot luck recipe, so we decided to create crustless, healthy mini quiches. We enjoyed them for dinner, warm out of the oven, and equally as much cold for breakfast the next morning, so we think they’ll make an ideal pot luck choice served at room temperature.  And if you’re not too keen on goat cheese, we bet they’ll be equally as tasty with other types of cheese.

3 eggs
4 oz. goat cheese
Sprinkle of garlic powder & onion powder (sauté the real stuff if you have it on hand)
Sprinkle of salt & pepper
1/2 cup mushrooms, diced

1 large stalk of broccoli, chopped

1/2 zucchini, chopped

Preheat oven to 400 degrees
Chop the veggies and mix together in a bowl, sprinkle with garlic powder, onion powder, salt & pepper

Heat olive oil in a pan over medium heat, add veggies and sauté until tender
In a medium bowl, whisk the three eggs together
Add the goat cheese to the eggs and stir (the mixture doesn’t have to be totally smooth, chunks of cheese are welcome)
Add the sauteed veggies to the eggs/cheese mixture
Pour in to greased muffin pans (greasing is key to removing the quiches once done)

Bake for about 20 minutes, until tops are golden brown and the quiches have set

Let cool and pop out of the muffin trays
Enjoy! Here’s what we mean by set:


One thought on “Mini Crustless Goat Cheese Quiches

  1. Pingback: Lemon Coconut Muffins | our snacks

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