Mini Crustless Breakfast Quiches
ByYou know how I mentioned that we go through a lot of eggs at our house? Six dozen last week to be exact. This week I was able to get my hands on 11 dozen farm fresh eggs and I am so very excited. It’s obviously the simple things in life that make me happy…proven by the fact that having 11 dozen eggs available this week for my cooking pleasure has made me almost giddy.
What do we do with all those eggs you ask? Well, there are six of us, five are male and four of those five male people can’t seem to get enough food right now. We also have extra people eating at our house quite often, so our six turns into eight or more on just about any given day. I bake a lot, so I stir them into whatever I’m baking. We easily go through an entire dozen for breakfast if I’m making scrambled eggs or a casserole, and more than a dozen if I make crepes. These Coconut Flour Muffins are incredible…and they take up quite a few eggs. And, I often put eggs in our smoothies or “milkshakes” for added protein and nutrients. (Again, let me reinforce that we ONLY eat them raw if they are organic, free range, farm fresh…otherwise I’m afraid of them.)
If I have lots of eggs available to me, I go for it and I don’t hold back! Eggs are brain food. I pay between $2.00 and $2.50 for a dozen farm fresh eggs, depending on my source. For the quality of eggs I’m getting, I consider this to be a great price. So even though we go through a lot of eggs…what an economical source of nutrition!!! How else can I feed my family an entire meal for just over $2.00??? (Okay, yes, they eat fruit and stuff with their eggs…you see my point though, right?)
If you haven’t tried our Easy Breakfast Casserole, please go get yourself some eggs and try it. It’s the simplest little breakfast casserole I’ve ever made and my family eats the whole pan. Actually…they don’t eat the pan. Hungry boys though they are, they do have their limits.
I have now adapted the Easy Breakfast Casserole recipe to become an easy, make-ahead Mini Crustless Breakfast Quiche recipe. You can make these and serve them fresh, or you can bake them the night before and re-warm them in the oven the next morning for breakfast. You can even bake them and freeze them to have available for future grab and go meals. You can make them for lunch or brunch. These little quiches are super versatile!
Mini Crustless Breakfast Quiche
12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl. Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins). Stir them around with a fork. Scoop mixture into 24 well buttered regular sized muffin tins. Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.
Add In Ideas:
Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies
Raw spinach
Cooked chicken
Taco seasoned meat
Obviously, you can cut this recipe in half to make 12 regular sized muffins sized quiches!
I’m curious, just because I’m fairly certain some of you might be shocked about our egg consumption…how many eggs does your family go through in a week?
This recipe is gluten free! I’m planning to add this little Gluten Free button to all of the Heavenly Homemakers recipes that are naturally Gluten Free, so you’ll know with one quick glance!
If you're new to Heavenly Homemakers, you may want to subscribe to receive free updates through RSS feed or by Email. Thanks for visiting!
A dozen free range pastured eggs from our local farmer costs $5.25 a dozen! (Savannah, GA)
[Reply]
Tara Reply:
July 5th, 2011 at 3:40 pm
HOLY CAMOLY!! I (along with others) charge $1 or $1.50 for free range eggs. WOW. (Ohio) I guess I need to treasure them a little more LOL
[Reply]
Dawn Reply:
July 17th, 2011 at 7:57 pm
I pay $5.00 a dozen. (Louisiana)
$2.50 would be awesome because I also have 4 boys and a hubby who LOVES eggs. They even like to eat boiled eggs as a snack!
[Reply]
I wondered after seeing your discouragment over not seeing improvement in your sons skin, if you have tried eliminating dairy from his diet. We have walked a similiar road and dairy and soy were the culprits, very very hard to eliminate but worth it to have a healthy happy kid again. Good luck, i hope you find the culprit
[Reply]
Laura Reply:
April 13th, 2011 at 2:10 pm
That may be the next thing we try. I don’t want to try that in the middle of this experiment so that I can figure out WHICH it is…if it’s either one of those!
[Reply]
kelly Reply:
April 13th, 2011 at 6:14 pm
better to do one thing at at time, we have cut our wheat, dairy and
sugar! So the trick is to reintroduce one thing at at time now to
see if we can figure out what is bothering a few of us!
[Reply]
Wow, wow, wow! I frequently have to throw away a portion of the dozen eggs that I buy at a time because they have expired! I had no idea people ate so many eggs! No-one here likes eggs by themselves, so basically I just use them in recipes. That’s amazing! My kids won’t eat eggs at all. They aren’t particularly picky eaters, so I don’t try to force them on them. One daughter doesn’t like eggs or cream cheese, but will eat basically anything else. I think it’s the texture of the eggs – one of them has literally gagged when trying it. I don’t hate them, but given another choice will choose almost anything else, so I seldom think to cook them. That’s probably why my kids never developed a taste for them.
[Reply]
Martha Reply:
April 13th, 2011 at 10:31 am
Oh goodness – don’t throw those eggs away! If you see they are reaching the expiration date, crack each egg into a ice cube tray and freeze them. You can use these eggs in recipes.
[Reply]
Susan Alexander Reply:
April 13th, 2011 at 11:45 am
I actually find eggs are good for at least a few weeks after their “expire date”. But… we don’t hit that date anymore in our house!
[Reply]
Dawn Reply:
April 13th, 2011 at 2:14 pm
A home economist once told me eggs are good for four weeks after the date. And I learned that usually a bad egg will float, while good ones will sink. I buy lots of eggs at once, so once in a while we do hit those dates, but I don’t worry!
I absolutely love eggs; however, my husband doesn’t. It’s a shame because there are so many wonderful things I can do with them.
[Reply]
We have 9 hens and get 7-8 eggs per day. We use as many as we want and then give the rest to a friend from town who buys us our chicken feed. The price works out to about $3 a dozen for her when all is said and done. She gets fresh eggs, and has no chicken ‘nuggets’ fertilizing her boots!
[Reply]
Angela Alford Reply:
May 11th, 2011 at 7:21 am
This is such a great idea to have someone buy you your food and then they get all the eggs they can. Such a great idea!
[Reply]
Slowly working my way up to using more. This recipe looks amazing. I need to dig around and find more creative ways of eating them other than the standard fried eggs or omeletts. Thanks for the inspriration.
[Reply]
1-2 dozen a week, but it’s just 2 adults and my two girls who are 2 and 1. Plus I frankly don’t cook healthy enough. ;) I can easily see going through 1 dozen per person in a week if you’re eating really healthy! Especially with teenage boys!
[Reply]
We use 3-4 dozen per week(that’s rationing them) for 2 adults and an 11 yr old, 4 yr old, and 2 yr old. I could easy use 6 dz/week. Our hens(15)have finally started to pick back up! But otherwise we get eggs from our milkman at 3$/dz.
[Reply]
We are like you, easily go through a dozen eggs in a sitting. when I cook eggs for the kids in the morning(8,7,5,3 1/2, and a 18 month old) we go through about 10 eggs. If my husband and I eat too, we can go through 18 in one sitting. As of right now I am still buying eggs at Sam’s due to the high cost of farm fresh eggs, it would kill me to by 4.00 per dozen at the rate we eat eggs plus baking. I am already spending 5 dollars a gallon on milk from the local farmer and we go through 3 gallons a week. That is if I don’t do extra baking or making ice cream.
[Reply]
I get 1-3 dozen farm fresh eggs from a family in town, depending on how many they have available. I always take as many as they give me and we eat them all, though I do ration the farm ones if we only get 1 dozen in a week.
[Reply]
Laura, does the cholesterol not freak you out with so many eggs? Ok, I’m sure it doesn’t, but I’m looking for the reason why. Do you have a post about that??
[Reply]
Laura Reply:
April 13th, 2011 at 2:12 pm
Naw, it doesn’t worry me at all. I don’t have a post about it, but because we use farm fresh, organic, free range eggs, the cholesterol level in these eggs is not at an unhealthy level. The studies done to prove that eggs have too much cholesterol were done on eggs from chickens that are not raised in a healthy way.
Hope that helps answer the question a little bit!
[Reply]
Jen Reply:
April 14th, 2011 at 9:42 am
Cholesterol is SUCH a vital nutrient for our bodies, especially for
infants and children! Every cell membrane in our bodies is made up
of cholesterol, and other important saturated fats. It’s also vital
for development and structual integrity of the brain.
Mainstream medicine has really gotten this one wrong. It will come out
eventually, I have no doubt.
If you’d like to read a really good article about this subject, please
go to the Weston A. Price Foundation website, and search for
“cholesterol”. The first article that comes up is “Cholesterol: Friend
Or Foe?” written by Dr. Natasha Campbell-McBride, who wrote “Gut and
Psychology Syndrome”. She created the GAPS diet that is responsible
for healing so many, MANY people of all kinds of health ailments.
[Reply]
Jen Reply:
May 17th, 2011 at 5:21 pm
Actually, you may be surprised to know that one of the foods highest
in cholesterol is breastmilk. (That’s something the formula companies
won’t emulate any time soon.) It is definitely a vital nutrient! The
problem with factory processed eggs, chicken, meat, etc…is that
the animals are keep in awful, crowded, and unsanitary conditions while
being fed an unnatural, nutrient-deficient diets. Thus, the
biochemistry of the animals is completely changed and the ratio of
omega-3 to omega-6 fats is tilted in the wrong direction. Anytime you
are able to purchase local, pastured eggs, chicken, beef, etc…it is
not only way superior to anything from a grocery store, they are
nutrient dense and very good for you. I buy pastured eggs locally for
around $3/dozen and go through 1-2 dozen a week. We could really use
more with 2 adults and 3 kids. My older two (ages 7 and 9) love eggs
and would eat them daily while my 3 year old is just starting to enjoy
them.
[Reply]
We use 1-2 dozen here, but if they were farm fresh and affordable I might use more. I have a friend who sells organic, free range eggs and they are $5 a dozen, I can’t afford that right now. I would love to have a few birds of my own, but they aren’t allowed in city limits.
[Reply]
We go through about 20 eggs in a meal. That is rationing them as well. We are a family of 7 (one is a nursing baby) and we like eggs. I cook them a lot of different ways. We usually have a big brunch on the weekend and breakfast for dinner at least one night a week. Occasionally we will have them more often. We buy a big case of 5 dozen eggs about every two weeks and pick up extra dozens as needed.
[Reply]
We use 1-2 dozen a week, sometimes more, sometimes less. We seem to go in spurts. When greens are the main produce from the CSA early in the season, we eat lots of quiche and frittatas, and early winter when we eat more roots and such, we seem to eat fewer eggs.
[Reply]
We pretty easily use 8 dozen eggs/week ~ more if I bake a casserole or other “eggs for everyone” meal – or do a lot of baking. We are a family of 8, but not all are egg lovers. DH and I each eat 2/day just for b’fast ~ Bring on the healthy cholesterol! (…and cookie dough made with safer farm-fresh eggs… yum!) =)
[Reply]
We don’t go through many eggs a week… Less than a dozen. I only like eggs if they are “well done”. My daughter and husband will eat them like crazy but I refuse to buy store bought eggs and his parents chickens aren’t producing yet.. I guess its time for us to buy chickens!
[Reply]
i’ve been buying 15 dozen farm fresh eggs from azure each month and since the beginning of april we’ve gone through 8 doz. i guess that’s not a lot really…we’re a family of 8. some of the littlest ones don’t like eggs. (but i will add them raw into their smoothies) thank you, laura, for putting out the good word about azure standard!!
[Reply]
We use a lot of eggs also there are 5 of us and 4 are males, they can really eat, I cant wait until they are older. $2.50/dozen seems high, we are lucky here in WI I buy my eggs from an Amish bakery and they are from all the Amish in the community so organic farm fresh I only pay $1.25/dozen, its a great price I go once a month and get 18-24 dozen yes thats a lot of eggs but they seem to be used in so many ways. I still cant put raw eggs into things sorry its not the idea of raw eggs being bad for you it just grosses me out, its the slime factor.
[Reply]
We trade freshly milled wheat bread for 2 dozen farm fresh eggs from friends of ours. GREAT deal, as I feel the wheat and other ingredients are much cheaper than what we’d pay if we bought eggs at a farmer’s market or somewhere. We go in spurts of 1 1/2 – 2 weeks, as it’s just me and my husband and the two babies who don’t eat eggs yet. And now I’m on a special diet for pregnancy gallbladder problems… but when this one is born, I’ll be downing the poached eggs once again, hopefully!
[Reply]
My husband and I are lucky if we go through 1 dozen eggs every 2 weeks! Normally, eggs make me gag. I was gagging trying to read about eggs! Every once in awhile, I can stomach one, but not too frequently. We are just not big egg people here!
[Reply]
I shop every 2 weeks and buy 2 1/2 dozen but as of late, that is not getting me through to the next grocery run. And I am spending over $3 for my 2.5 dozen. You have a great deal there…especially with yours being organic.
[Reply]
Our consumption varies quite abit, not sure why . . . some weeks we eat very few, BUT since I drive 1/2 hr to get my eggs (and raw milk), I only go once a week, so I usually make sure I buy enough to have a full 3 dozen (plus any partial carton) when I do my weekly milk & egg run. And occasionally we still run out. (We have two 8 yr olds & a 2 yr old (all girls)).
[Reply]
We use anywhere from 4 to 6 dozen a week. I have to pay a whopping $6.00 a dozen for mine. But, right now I don’t have a choice. I want eggs from pastured chickens. Even at that price I still consider them a pretty good deal. It’s a high quality protein that I feel good about feeding my family. Sometimes I boil a dozen and put them in the fridge. My kids will ask if they can have a boiled egg for a snack. I say absolutely!
[Reply]
Eggs, eggs and more eggs. We are a family of 7. My husband alone ate 33 eggs last week and still going. As you said they’re very economical and a great source of protein. He’s a fitness guy and eats a special diet that requires lots of protein. The eggs are a cheap way to get it. (He does also get it from other sources, like the rest of the chicken!) We try and stock up when they’re on sale. We have breakfast for dinner when I’m running behind schedule. Throw in some cheese, spinach or salsa and you have a quick meal with some whole wheat toast.
[Reply]
I made these today for my MOPs group! I used 1% milk because it’s what I had, mild cheddar cheese, fresh spinach, and turkey sausage. They were SO good and SO easy! I’ll definitely be making them again!
[Reply]
I made these tonight for breakfast tomorrow. The biggest problem I have is getting them out of the pan. Even with well-greasing the pan, they stuck pretty badly on the bottom. How do you keep this from happening?
[Reply]
Laura Reply:
April 27th, 2011 at 8:29 pm
Not really sure…buttering the pan well would help but I still have trouble getting them out too.
[Reply]
Bri Reply:
April 27th, 2011 at 8:41 pm
A friend recommended the silicone baking pans/cups. I ordered some Le Creuset cups (a bit more expensive but they are supposed to be 100% silicone with no plastic filler). I’m going to try these again tomorrow if they get here and see if they work better. My husband just loves these!
[Reply]
Bri Reply:
May 2nd, 2011 at 11:53 pm
Got my Le Creuset silicone baking cups and tried them tonight. I’m ordering 12 more! They turned out perfectly! Came out of the cups right away…didn’t need my muffin tin at all (I just set the cups on a baking sheet). So wonderful…just wanted to let you know.
[Reply]
Curious. When you buy your 5lbs of raw white cheddar, do you freeze part of it?? If you do, do you shred it or leave it in 1lb blocks, etc. I’ve always been told that you can’t freeze cheese in blocks, but I have learned over the last year or so that a lot of things I grew up learning about food weren’t true!! lol
[Reply]
Kim Reply:
April 18th, 2011 at 3:03 pm
kristi, i have recently started buying 5 lbs of raw cheddar from azure and i was curious how it would freeze.. i just cut it into 3rds. it thaws just fine and tastes great, but i do think that it’s a bit more crumbly than it normally would be. like when you grate it, it seems to fall of in big chunks sometimes. but it’s still not a problem. just my two cents…
[Reply]
Heather T. Reply:
April 19th, 2011 at 4:49 pm
I get 5lb blocks of cheese and when I open the package for the first time, I shred the whole thing in my food processor then sprinkle cornstarch over and mix in with my hands, then freeze, it doesn’t clump and comes out great just use what you need, no thawing.
[Reply]
Laura Reply:
April 19th, 2011 at 3:24 pm
I always freeze my blocks of cheese, pulling them out throughout the month to use. After they’ve been frozen, they tend to crumble and not shred as nicely, but I don’t mind cheese crumbles. :)
[Reply]
Hard to believe that we eat so many eggs, seems like 4-6 dozen! & almost always cooked in a 50/50 palm oil n coconut oil mix that the hubs makes for me. Really like that my kids and us are getting good fats for good health!
[Reply]
My daughter is on a VERY strict diet right now – no dairy, no grains, no sugar, no starch. We’re trying to do this with her to help and encourage, but it’s rough! She is allowed to have goat milk in things we cook/bake, and she can have goat cheese. She’s also allowed to have eggs, so we usually go through 3 dozen a week for a family of four. Our farm fresh eggs range from $2-$3/dozen.
I made this quiche using our modifications and it’s in the oven for lunch right now! We don’t normally eat lunch meat, but she is allowed to have Hormel Natural Choice so we added turkey to the quiche. We’ll serve it with fresh cut peppers and carrots for a colorful plate.
[Reply]
I asked this when you posted it, but I figure it got lost in all the comments. When do you add in the cheese? Is it with the add-ins, or do you put it on top like the casserole? I’m sure either way is fine, but yours looked so yummy I wanted to get it right!
[Reply]
Laura Reply:
April 21st, 2011 at 9:37 am
Sorry I never answered your question the first time…tough to keep up!! I just mix the cheese into the rest of the ingredients for these – makes it easier!
[Reply]
we eat about 2 1/2 dzen eggs a week , that is conservative , of course..
[Reply]
I made these last week and froze them. We ate some, ok several. They are yummy! Even though I overcooked mine. :) But I don’t know what to do now. Silly I know, but I don’t. Do I thaw them overnight in the fridge and then heat them up? Or do I just heat them up from frozen? I’m new to cooking ahead and freezing things, so pardon my lack of knowledge. I am trying though!!!
[Reply]
Laura Reply:
April 27th, 2011 at 8:28 pm
You can actually just heat them up from frozen!
[Reply]
I made these this afternoon because my husband seems to be in such a hurry in the morning that he doesn’t take time for breakfast. I made 50 mini quiches instead and cooked them for 12 minutes. They are really good. Thanks!
[Reply]
We got through 3-5 dozen a week. I love your website and get almost all my recipes from here. Thanks! I think one of the reasons I love it so much is because of your sense of humor. We kinda depend on humor around here to keep us sane :) We are a family of 9. (kids ages 2 months-15 yrs)
[Reply]
Our family of four (one of which is a 4 m/o who doesn’t eat anything but breastmilk, plus a 2 year old, and of course my husband and I) go through 3-4 dozen eggs every week. We eat eggs for breakfast just about every day, because we all feel so much better with a good, high protein breakfast. Plus, eggs are so healthy!
[Reply]
I’m assuming the cheese is sprinkled on the top before baking? ;o)
We have 40+ chickens, so we eat eggs every day, and the eggs that I sell pays for the chicken feed, so our eggs are free! Everyone should have chickens! :o)
[Reply]
Laura Reply:
June 28th, 2011 at 7:01 am
I just edited the post to be more clear about that. I actually stir the cheese into the egg mixture when I make these quichese – it’s a little easier!
[Reply]
I’m a single girl living alone and I go through 4-5 dozen a month
[Reply]
Have you ever tried freezing these? Do they turn out ok thawed and heated up?
[Reply]
Laura Reply:
September 22nd, 2011 at 9:55 am
Yes, they freeze wonderfully. I reheat them in our toaster oven.
[Reply]
So I guess I was supposed to take them out of the pan immediately? I did not and they stuck to the pans something fierce. Do you reheat in microwave? Do you freeze? Kids will only eat one each with breakfast but they do like them! Thanks!
[Reply]
Laura Reply:
September 15th, 2011 at 10:19 am
Mine do stick sometimes too. :( I reheat them in the oven and yes, I do freeze them – works great!
[Reply]
We go through a dozen eggs every 2 to 3 days. We eat eggs every morning! I love eggs and never get tired of them. We have our own chickens and they have slowed down a little bit, but we still get about 8 eggs a day (which we split with my in-laws).
[Reply]
Laura,
I have always wondered about the cheese you purchase from Azure Standard. I think you said it’s Landmark Raw White Cheddar. I ordered it from Azure (and we loved it, mind you!), but I was concerned that it isn’t organic. What are your thoughts about that because I have always believed that things like milk products and meat are the most important things to buy organic? Thanks.
[Reply]
Laura Reply:
September 22nd, 2011 at 9:58 am
From the Azure Standard website:
“The cows are fed both a mix of grain and are grass fed. During the winter months the grass does not grow and the cows are fed grain as a substitute usually ranging 6-10 lbs. per cow per day. All of our dairies are pasture based year round and the organic dairies are certified through the American Humane Association’s Free Farmed Certified Program, which we were the first cheese company in the world to do.”
I’m not big on them being fed grain, but it sounds like they are organic overall.
[Reply]
I just started getting my milk and eggs from a local farm. It makes me so happy! I have made these mini quiches once before but was wondering if you have ever made them in a bar pan. I was thinking it would be easier since my quiches stuck to the tin whereas they might not with the glass bar pan. I am pretty sure my family wouldn’t notice. I may give it a try anyway and will let you know. Thanks for all your wonderful recipes and the insight you share. Merry Christmas!
[Reply]
Wow! We have 4 chickens (Buff Orpington and Rhode Island Red) and 3 ducks (Welsh Harlequin), and are getting over run with eggs! We get over 3 dozen a week (even though it’s December!) and can’t keep up with them. Right now we have 5 dozen in our fridge; mostly duck eggs. We have to pay for chicken feed, but since they also free range in our garden they eat less feed. We’ve been looking for recipes that use a lot of eggs so that we can use them up, and this looks really good. Another good egg recipe is to mix scrambled eggs, cooked rice, and sausage together. That’s what we’re having for dinner tonight; yum! None of us really like eating eggs in the morning, but we usually have ‘breakfast’ for dinner once a week.
[Reply]
I raise hens here in Forsyth County, GA. I charge 3.00 a dozen, for fresh, free range eggs! And we still eat plenty ourselves, too!
[Reply]
We have 10 hens. We get 8 eggs a day. We take about 8 dozen eggs every other week to my husbands job and give them away. Farms charge 4 dollars a dozen around here for eggs. I live in Texas. And, we free range our hens. Just feels better to give them away then to charge.
[Reply]
We have myself, my husband, and a 4 year old girl and we go through 4 dozen a week. We pay about $3.00 per dozen, which is not bad at all!
[Reply]
I just made these for Christmas breakfast n they turned out PERFECT!!!!
I used a silicone muffin pan and buttered it well and they didn’t stick at all!
they r picture perfect! thanks for the recipe!!!!
[Reply]
I get eggs from my mother-in-law. She has a large flock of chickens so we are set. :) and we love them. Recently, we got a very large egg that was almost 3x as big as normal! with that and all the blue eggs and getting to collect the eggs themselves really has the children excited about eggs :) We could eat this recipe everyday but sometime we have soaked oatmeal.
[Reply]
I made two of these for the weekend before Christmas when I was having company. When people straggled down for breakfast, the coffee was ready and the toast and quiche could have them sitting down to breakfast in a couple of minutes! I made them in a 9 x 13 glass dish and cut it into (3 by 4) 12 pieces. I had made meringues earlier, so used 6 extra yolks, counted as 3 eggs, plus 9 eggs. My recipe calls for 2 cups whipping cream and 2 cups of cheese. The only thing I changed in the recipe I used was that I cooked my onions before adding them (my personal preference). I put each piece into a zip lock baggy….worked well.
[Reply]
Since my husband (and his dad too) have/had cholesterol problems, I try to substitute for eggs when I cook, unless we’re actually EATING eggs. We love scrambled eggs, and I have a lovely ham/egg/cheese frittata that I make in muffin cups. Some recipes I just can’t get around eggs, but many I have found substitutes for. We usually go through 1-2 dozen per week. We have a local commercial farm that sells eggs to our grocery store, so we get those to support our local business.
[Reply]