These mini crustless vegetable quiches combine eggs, mushrooms, red onion and peppers, with cherry tomatoes on top. Baked in individual silicone mould sections, they’re easy to portion for breakfast, brunch or a light lunch.
You don’t need pastry, milk or cheese for this simple version. The eggs hold the vegetables together, giving each quiche a firm but tender texture.
Recipe Details
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: Approximately 50 minutes, including a short rest
- Yield: Approximately 6–8 mini quiches, depending on mould size
- Oven temperature: 180°C / 160°C fan / 350°F
Ingredients
- 6 medium eggs
- 150g mushrooms, finely chopped
- ½ medium red onion, finely diced
- 1 small bell pepper, deseeded and finely diced
- 6–8 cherry tomatoes, halved
- 1 teaspoon olive oil, divided between cooking and greasing
- Salt and black pepper, to taste
How to Make Mini Crustless Vegetable Quiches
1. Prepare the Mould
Preheat the oven to 180°C / 160°C fan / 350°F.
Place an oven-safe silicone mould with individual triangular sections on a firm baking tray. Lightly grease the sections with a little of the measured oil.
2. Cook the Vegetables
Heat the remaining oil in a non-stick frying pan over medium heat.
Add the mushrooms, red onion and pepper. Cook for 8–10 minutes, stirring occasionally, until softened and any liquid from the mushrooms has evaporated. Remove from the heat and allow to cool slightly.
3. Beat the Eggs
Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.
4. Fill the Mould
Divide the cooked vegetables between the mould sections. Pour the beaten eggs over them, leaving a little space below each rim.
Arrange the cherry tomato halves on top, cut-side up. Bake any extra filling separately in a lightly greased ovenproof ramekin.
5. Bake
Bake for approximately 20–25 minutes, until the centres are set and the tops are lightly golden. Deeper sections may need a few extra minutes.
6. Rest and Serve
Leave the quiches in the mould for 5 minutes before gently loosening the edges and pushing them out from underneath.
Serve warm, on their own or with a fresh salad.
Tips for the Best Results
- Chop the vegetables finely so they fit neatly into the individual sections.
- Cook off excess moisture before adding the vegetables to the eggs.
- Keep the silicone mould on a baking tray for support.
- Avoid overfilling because the eggs may puff slightly while baking.
- Check the centres before serving: they should be set, with no runny egg remaining.
Frequently Asked Questions
Can I make these without milk or cheese?
Yes. This recipe uses eggs to bind the vegetables, so neither milk nor cheese is needed.
Can I use a muffin tin?
Yes. Grease it well and check the quiches early, as smaller portions may cook faster.
Why are my mini quiches watery?
Mushrooms release moisture as they cook. Cook the vegetables until the pan is mostly dry before assembling the quiches.
Why did my quiches sink slightly?
Eggs puff during baking and settle as they cool. A little sinking is normal.