This Eggless Easy Mini Quiche recipe is a game changer! They taste incredibly delicious, and the texture is spot on – you won’t miss the eggs at all! It comes together in no time without the hassle of blind-baking the crust. Perfect for busy mornings or when you need a quick lunch or snack.
Oriana’s Thoughts On The Recipe
If you’re anything like me, always on the lookout for tasty, easy-to-make meals, this eggless mini quiche recipe will be a game-changer for you. I stumbled upon this gem while experimenting in the kitchen one lazy Sunday morning, looking for finger food my daughter could take to summer camp. I wanted something light, easy to prepare, and without fuss. That’s when these delightful bite-sized quiches came to life!
What makes this recipe truly special is its versatility. Whether you’re cleaning out the fridge or sticking to your favorite flavors, you can customize these mini quiches to your heart’s content. They’re perfect for breakfast on the go, a quick lunchbox addition, or even a last-minute appetizer for unexpected guests. Plus, they freeze beautifully, making them a lifesaver on those busy weekdays.
The best part? They’re completely eggless! As someone who lives with food allergies, finding a recipe that’s both delicious and inclusive is a win-win. Trust me, once you try these, you’ll wonder how you ever lived without them.
Do you prefer the classic whole-size quiche? No problem! Try my The Ultimate Eggless Quiche (Easy – No Tofu recipe.
What I Love About This Recipe
Eggless Wonders: Finding a good eggless recipe can be a challenge, but this one hits all the right notes. The combination of ricotta cheese and heavy cream provides that creamy, rich texture you’d expect from a quiche, without a single egg in sight.
Simplicity at Its Best: Forget the hassle of a full-sized quiche. These minis are much easier to handle and bake faster. There is no need to blind-bake the crust, saving you precious time and effort.
Endless Customization: Have leftover veggies or some bacon that needs to be used up? Throw them in! This recipe is incredibly flexible, allowing you to tailor it to whatever ingredients you have on hand.
Convenient Freezing & Reheating: These mini quiches are freezer-friendly! Make a big batch, freeze them, and reheat them as needed. They maintain their flavor and texture, making them perfect for meal prep.
Quick Breakfast or Lunchbox Solution: Whether you’re rushing out the door in the morning or packing a lunchbox, these mini quiches are a quick and nutritious option that will keep you satisfied.
Potential Cons Of The Recipe
While this recipe is fantastic, there are a couple of things to keep in mind:
- Heavy on Dairy: With ricotta, heavy cream, and cheese, it’s a bit dairy-heavy.
- The crust can become soggy if not baked properly.
Tips To Mitigate These Cons
- Dairy: Use lighter alternatives, such as part-skim ricotta and cheese, but keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Crust: Use high-quality pie crusts and preheat your oven to ensure even baking. You can also pre-bake the crust for a few minutes if you prefer a crisper base.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pie Crusts: Ready-made pie crusts are a great time-saver. Note: For a gluten-free option, use a gluten-free pie crust.
- Ricotta Cheese: Provides the creamy base. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: Helps to thicken the mixture and gives structure to the quiche.
- Heavy Cream: Adds richness and a smooth texture.
- Garlic Powder & Onion Powder: For a burst of flavor without the hassle of chopping fresh ingredients.
- Salt & Black Pepper: Essential for seasoning.
- Ground Mustard: Adds a subtle tang that enhances the overall flavor.
- Baking Powder: Helps the mixture rise a little, making the quiches light and fluffy.
- Swiss Cheese: A delicious, melty addition. Note: Feel free to use cheddar or mozzarella if you prefer.
- Bacon: Adds a savory, smoky element. Note: For a vegetarian option, omit the bacon or use a plant-based alternative.
- Green Onion: Gives a fresh, mild onion flavor and a nice pop of color.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Cruts
Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch cookie or biscuit cutter, cut out 12 rounds. Repeat with remaining pie crusts. Place the dough rounds into a greased 24-count mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Chill uncovered while you prepare the filling.
Step 2 – Make the Filling
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, stir in the cheese, fried bacon, and green onions; mix until well combined.
Step 3 – Assemble
Evenly distribute the ricotta mixture 2/3 way up into each cavity of a greased muffin pan with the unbaked crust. Sprinkle with more shredded cheese and bacon, if desired.
Tip: For easier filling, transfer the mixture into a pastry bag or a zip-top bag to neatly fill the cavities.
Step 4 – Bake
Bake mini quiches until the center is just about set, and the edges are lightly browned about 20 – 22 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature.
Recipe Tips
- Preheat the oven: Ensures even cooking.
- Mix the ingredients well to ensure an even distribution of flavors.
- Fill the crusts generously, but don’t overfill to avoid spills.
- For easier filling, transfer the mixture into a pastry bag or a zip-top bag to neatly fill the cavities.
- Allow the mini quiches to cool slightly before removing them from the tin to prevent breaking.
Food Allergy Swaps
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for the ricotta cheese, feta cheese, and heavy cream.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheese: Use your favorite dairy-free cheese.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
- Vegetarian: Swap the bacon for sautéed mushrooms or spinach.
- Protein: You can substitute bacon for ham or sausage.
- Cheese: You can use any melty cheese of your preference, such as Emmental, mozzarella, Cheddar, or Monterey Jack.
- Spicy: Add a pinch of chili flakes or some diced jalapeños.
- Herbs: Fresh herbs like basil, parsley, or chives can add extra flavor.
Serving Suggestions
Serve these mini quiches warm or at room temperature, paired with a fresh green salad or a bowl of soup for a complete meal. They’re also fantastic on their own as a quick snack or for lunch boxes.
Storing and Freezing Instructions
- Storing: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Place the cooled quiches on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator or on the counter, then bake at 300° F (150° C) for 15 minutes or until warmed.
Frequently Asked Questions
Absolutely! These mini quiches can be made ahead and stored in the fridge or freezer until you’re ready to enjoy them.
I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
Use high-quality pie crusts and preheat your oven to ensure even baking. You can also pre-bake the crust for a few minutes if you prefer a crisper base.
Absolutely! This recipe is great for making ahead, meal prep, and/or freezing.
More Recipes You’ll Love!
- The Ultimate Eggless Quiche (Easy – No Tofu)
- Egg-Free Easy Frittata
- Breakfast Egg Muffins Without Eggs (Quick & Easy)
- Breakfast Casserole Without Eggs
- Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Easy Mini Quiche
Ingredients
- 2 pie crusts thawed homemade or from 1 box store-bought
- 4 – 5 slices (40 g aprox) bacon
- 1 cup (250 g) whole milk ricotta cheese (see notes)
- 2 tablespoons (30 g) cornstarch
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (see notes)
- 1 teaspoons (4 g) baking powder
- ½ cup (40 g) Swiss cheese grated
- 2 tablespoons green onion sliced
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Prepare the Cruts:
- Preheat the oven to 375º F (190º C). Spray 24 mini muffin pan with non-stick cooking spray.
- Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch cookie or biscuit cutter, cut out 12 rounds. Repeat with remaining pie crusts. Tip: If you don have a 2-½ inch cookie or biscuit cutter you can use your 1/3 cup measuring cup, which is 2.5 inches in diameter.
- Place the dough rounds into the greased 24-count mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Chill, uncovered, while you prepare the filling.
Make the Filling:
- In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
- Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, stir in the cheese, fried bacon, and green onions; mix until well combine.
Assemble:
- Evenly distrubute the ricotta mixture 2/3 way up into each cavity of a greased muffin pan with the unbaked crust. Sprinkle with more shredded cheese and bacon, if desired.
Bake:
- Bake mini quiches until the center is just about set and edges are lightly browned, about 20 – 22 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheese: Use your favorite dairy-free cheese.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
- Preheat the oven: Ensures even cooking.
- Mix the ingredients well to ensure an even distribution of flavors.
- Fill the crusts generously, but don’t overfill to avoid spills.
- For easier filling, transfer the mixture into a pastry bag or a zip-top bag to neatly fill the cavities.
- Allow the mini quiches to cool slightly before removing them from the tin to prevent breaking.
- Vegetarian: Swap the bacon for sautéed mushrooms or spinach.
- Protein: You can substitute bacon for ham or sausage.
- Cheese: You can use any melty cheese of your preference, such as Emmental, mozzarella, Cheddar, or Monterey Jack.
- Spicy: Add a pinch of chili flakes or some diced jalapeños.
- Herbs: Fresh herbs like basil, parsley, or chives can add extra flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oh my gosh! I just made these minis for my daughter who has an egg allergy. She loved them. This was her very first time eating a quiche because of all the eggs. I also love them. I am going to add this to my repertoire of hors d’oeuvres or snacks for my family it was so easy to make and is absolutely delicious. Thank you so much, Oriana.
Hello Stacy – Yay! I’m so happy to hear that you and your daughter loved the minis! It makes my day to know she got to enjoy quiche for the first time. 🥰 Thank you so much for sharing, and I’m thrilled this recipe will be a go-to for your family. Enjoy making (and eating) them!