Quiche Variations

Name: Crustless Quiche
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 9 eggs; 2 cups baby spinach, chopped; 3 ounces smoked salmon, chopped; 5 ounces shredded cheddar cheese; oil, to grease muffin tins

Quiche Variations

Mini quiche “muffins” are the perfect way to enjoy a quick on-the-go breakfast or easy snack. Plus, they’re a great way to use up leftovers from the week to serve later on. Simply mix leftovers with raw eggs, bake, cool, and freeze for next week’s snacks and breakfasts! Better yet? Thaw and chop these quiche variations into small pieces to use as a protein for salads OR blend with Greek yogurt or mayonnaise to make a delicious egg salad dip. The possibilities are endless – what will you choose?

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Quiche Variations

Although we love the smoked salmon and spinach combination, there are many other varieties to try. If smoked salmon and spinach aren’t your cup of tea, try these combinations…

Leftover meatballs + cheddar cheese
Leftover ranchero chicken + corn + goat cheese
Crumbled tofu + salsa + black beans + leftover roasted vegetables

Have another idea? Share it with us in the comments below, or post a photo in our Facebook Group – we always love to see what you’ve been cooking!

5 Ways to Use Your Quiche Variations…

In addition to switching up your fillings for your quiche, you can also re-imagine leftovers to make different meals throughout the week. Chef Kenzie has listed a few of her favorite “quiche transformations” below for you to try. Which one will you try next?

*Tip: See our Pinterest Pin below (click here) for a visual guide to using your leftover quiches!

Breakfast: Egg Salad Savory Donut (P1)

1 Spinach Salmon Crustless Mini Quiche + 1 Savory Donut + 2 tbsp cottage cheese (to make a breakfast sandwich) + 1/2 cup berries on the side.

Lunch #1: Quiche “Cobb Salad” (P1)

3 Spinach Salmon Crustless Mini Quiches + 1 cup leafy greens + 1 cup non-starchy vegetables + 1/2 cup chickpeas (or beans) + 1 slice turkey bacon (chopped or crumbled) + 1 serving AH/AD dressing/sauce of choice (ie: Lemon Olive Oil Dressing, AH pg. 269)

Lunch #2: Quiche Stuffed Sweet Potato (P2 ingredients with P1 ratios)

3 Spinach Salmon Crustless Mini Quiches + 1 roasted or steamed sweet potato (5″) + 1 tablespoon Basic Mayonnaise (AH pg. 259)

Dinner #1: Quiche Egg Salad “Sandwich” (P1)

2 Spinach Salmon Crustless Mini Quiches mixed with 1/4 cup plain, whole-milk Greek yogurt + 1 Grain-Free Waffle + 3/4 cup berries (on the side)

Dinner #2: Egg “Tacos” (P1)

2 Crustless Mini Quiches (use 3 ounce cooked 15% ground beef in place of salmon, then crumble or chop the quiches to resemble a taco-filling texture) + 1 serving Refried Beans (AD pg. 225) + 1 Low Carb Hot Dog Bun + Fresh Salsa, fresh herbs, squeeze of lime, etc. for garnish

Looking for Quick-and-Easy Recipes or Ideas to Use Leftovers?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

Browse Classes and Register Here

Crustless Quiche

Chef Dawn Ludwig

Remembering to add variety to your diet can fall to the wayside once you’ve established go-to recipes that you make all the time. One of the best way to combat that, is by simply coming up with new and different versions of recipes you already love and are comfortable making. This crustless quiche recipe is a combo of a couple recipes from Always Delicious.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer, Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

9 eggs
2 cups baby spinach, chopped
3 ounces smoked salmon, chopped
5 ounces shredded cheddar cheese
oil, to grease muffin tins

Instructions

First, preheat oven to 350°F.
Mix all ingredients except oil in a large mixing bowl.
Next, oil 12 muffin tins and then pour the mixture into the tins. Bake at 350°F for about 15 minutes.
Done! So grab-n-go easy. They freeze well too!

Notes

Nutrition (Per Muffin)

Fat: 8g

Carbohydrates: 1g

Protein: 9g

Calories: 110

Keyword Keto-friendly

Quiche Pancakes

This is a cool new recipe that Benji and I made as bite-sized snacks for his class on MCAS testing day. We used the Bacon Cheddar Quiche recipe (ALWAYS DELICIOUS pg 94), but omitted the crust and subbed smoked salmon for the bacon. For a vegetarian option, we also did just egg and cheese in some.

Then, we turned them into mini egg pancakes and mini egg muffins. The kids devoured them and asked for more! SUPER easy. Here’s how: Mix the eggs, cheese, salmon, salt and pepper together in a large mixing bowl. Scoop 1 TBS at a time onto a hot oiled skillet. Turn once as eggs start to set to lightly brown each side.

Another cooking option is to oil mini muffin tins. Then use 1 TBS of the mixture per tin and bake at 350F for about 15 minutes. Serve or store in the fridge for a grab and go breakfast or snack. YUM!

Quiche Variations

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Quiche Variations