Spinach and Vegetable Quiches in Muffin Pan | Crustless Quiche

Quiche (/ˈkiːʃ/ keesh) is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, and/or vegetables. It is part of French cuisine but popular worldwide and particularly as party food. I made Crust free Spinach and Vegetable Quiches in a muffin pan for the first time for my daughter’s birthday party in last October and after that i made several times for H’s thanksgiving potluck at office, so and so. When Swathi asked to try this for October month baking partners challenge, i couldn’t post it on time. Since quiche has been turned in to my daughters favorite, i may come with crust based quiche in future. Also I don’t want the quiche too eggy so today’s version is with minimal eggs, crust free that too made in muffin pan with loads of vegetables and spinach. This is a perfect snack for kids and even i made it again this week for her snack. These Quiche can be served hot or cold.

Spinach and Vegetable Quiches Mini Crust Free Recipe

Yields – 12 regular-sized muffins

Base for Spinach and Vegetable Quiches

Large Eggs – 3 Number
Whole Milk or Heavy Cream – 3/4 cup + another 1/4 Cup as needed
APF/Maida Flour – 1 Cup
Baking Powder – 1tsp
Salt – 1/2tsp
Pepper Powder – 1/2tsp
Fresh parsley, chopped – 2tsp or dry parsley of 3/4tsp
Fresh basil, chopped (or other herb) – 2tsp or dry version of 3/4tsp
Cheddar, gruyere, mozzarella, or other cheese – 1 n 1/4 Cup (prefer sharp/mild cheddar cheese)

Veggies for Spinach and Vegetable Quiches

Mushroom – 3/4 Cup , chopped finely
Broccoli/Carrot – 1/2 Cup, shredded
Frozen Green Peas or Corn – 1/4 Cup
Fresh Spinach – 3/4 Cup, roughly chopped (sometimes red spinach and manathakkali works here)
1 Bell Pepper/Capsicum, chopped small (1/3 Cup)
Onion – 1/2 Cup onion, diced fine
Red Chili Flakes/Paprika – 2tsp (Optional)
Oil – 2 Tbsp
1 jalapeno pepper, seeds and veins removed, diced fine (optional)

Feel free to add in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total. Prepare the veggies first and allow them to cool completely.

How to make Spinach and Vegetable Quiches in Muffin Pan

In a pan heat oil add chopped onion, bell pepper, red chili flakes saute for a while till the onion change brown.
Now add chopped mushrooms and saute them well till they shrinks and mixture turns dry (Pic 1).
Now add the remaining veggies like peas or corn, spinach (Pic 1), carrot just saute for a minute or 2 till spinach shrinks and excess moisture is out.
Set aside and allow to cool (Pic 2).
Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.
In a mixing bowl add flour,salt and baking powder mix together.
In a large bowl, whisk together the eggs, parsley, basil, flour mixture and pepper (Pic 3).
Add the 3/4th cup of heavy cream/milk (Pic 4).
Now add the veggies mixture (make sure they are not hot) to the bowl with the egg mixture, stir well to combine.
If needed add the remaining 1/4 cup milk/heavy cream.

Stir 1 cup of the cheese to the mixture, and the remaining reserve it for topping.
Using an ice-cream scoop or 1/3 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 3/4 of the height of muffin pan(Pic 5), then sprinkle a small amount of reserved cheese over each.
Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top (Pic 6).
You may see slight bubbles here and there that is the right indication.
Remove from the oven and let cool for 20-25 minutes (Pic 6) before running a butter knife around each muffin, and gently removing from the pan.
Enjoy while warm, or let cool completely before storing in an airtight container in the fridge.
Leftovers can be reheated for several seconds in the microwave or a few minutes in a preheated oven or toaster oven.

Adapted from here