Could you make these in a regular muffin pan? I like the idea just hate buying another pan that'll just sit around

Mdanger - these work really well in regular muffin pans. I make these all the time, just because I live by myself and won't eat a whole quiche by myself. I also don't separate out the ingredients, I just mix it all together and pour it into the pans. Then again, I also never make a crust anyway because it has to be gluten free.

These look yummy. I've made these before by making ham "cups" to hold the egg mixture, and they were delicious, too.

I made these just two nights ago for an easy dinner! I made mine with cheddar cheese though, and used finely chopped onion, rainbow chard, and red capsicum as the veg component, fried before putting into the quiches, and a couple of little chunks of hot salami as well.

is there a way to microwave reheat these without them being gross? I hat turning on my oven in the morning. (I know, I must invest in a toaster oven.

I've made these little suckers for years but muuuuch less fat & cals http://theworldaccordingtoeggface.blogspot.com/2009/10/party-time-confetti-bites.html Love 'em. Always the first thing to go at parties.

Could we drop this trite and overused phrase:

but who has time to cook a hot one before heading out the door?

Anyone can cook a hot bfast before heading out the door with a minimal amount of pre-planning or even none at all. it takes about 2-3 minutes to cook eggs any way you want them.

thank you, indy jeffrey! yes!

I prefer to eat later in the morning, at the office, so these look amazing. Actually, I'm sure they'd be a killer lunch, too.

Is it possible to make these without cornstarch? They look so yummy! Love quiche!

That's it, I need more mini-muffin pans and a bigger freezer. This is seriously brilliant!

PS: Wrongo, Indy Jeffrey, in my case. I have a 90 minute commute and LOVE my sleep. Every minute of the morning is planned to perfection, and if I could cook morning eggs...I couldn't leave the dirty pan. And I couldn't leave my smooth-top stove hot in an empty house, plus a curious new kitten. Also, I like to sit and savor my breakfast, so now we're up to a half hour extra total, bleh. I love ideas for breakfasts I can enjoy at the office, because l am not eating tupperware scrambled eggs, ew. I can pop these bad boys in the office toaster oven, yum, orrrr keep a bag frozen at work!!

my mom made about 1200 of these for my brunch wedding reception! people LOVED them. she started making and freezing them about 6 weeks before the wedding and they turned out to be absolutely fabulous.

gailrebekah, that's amazing. i applaud your mom!

...you've also given me an idea to stockpile, should i ever get married. brunch weddings FTW.

Yes, these can be heated in the microwave. Just defrost them first. We heat them in the microwave on our boat (no oven).

I make these all the time, vegan styles. They are perfect for omnis and vegans alike, a great way to showcase seasonal veggies too. I'm a big fan of avocado and lime, or cherry tomato and Daiya.

http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

OH, and to avoid cornstarch try tapioca or arrowroot. I use chickpea flour (besan), but I don't know if that would taste good with eggs...

SweetReverie, I make mine without cornstarch, here's the recipe I used:
4 large eggs
3/4 cup whole milk
1 tbs plain flour
plus finely chopped & sauted veggies, grated cheese, and finely chopped parsley & thyme, all totalling about 2 cups in volume.

I got it from this great blog: http://bread-and-honey.blogspot.com/2009/03/miniature-crustless-quiche.html

Can you substitute whole milk for skim?

Gollik, you probably could, but you really need the fat in the milk for flavour and body. Normal quiches generally call for cream anyway, so really even full-fat milk is compromising. These crustless quiches definitely don't have as nice a texture as normal quiche filling for that reason. Remember just because something is a fat doesn't automatically mean it should be avoided.

No Crust = Gluten free! That's great!

I've been making these for years for the hubby's and my morning commutes. We use regular silicone muffin pans and fill it up with all kinds of leftovers from taco meat and peppers (great wrapped in a burrito) to mushrooms and cheese.

They've also been well requested for our dreaded 7am Saturday meetings. And I don't mind, cause they're SO easy to cook. Winwin all around!

@Jeffrey Not everyone likes eggs or not everyone is satisfied with having eggs everyday even if there is variation. I have a 60 minute commute every morning starting at 6 AM so I like my sleep. Also who has time to do the dishes in the morning when you share a kitchen?

@RosieGreenie - sometimes it isn't about fat, just practicality. I don't usually keep cream on hand and I disagree that good quiches require it. My goto recipe calls for milk, and it always works like a dream. I tried the recipe with cream once (thinking I'd make it richer or get a better texture) and it tasted exactly the same.

The vegan version of these are AMAZING! Just made them for a Christmas Day brunch with my boyfriend's off-the-boat Irish family, who inhaled them. Virtualjess, avocado in them sounds absurdly yummy. Mmmm..

I made these for the first time recently for our Sunday school class Christmas party! We had four left which were promptly inhaled by our teenage son. Now the guys beg me to keep them on hand... with their sports/music/school schedules these have become a life saver. Thank you! (great source of protein/veggies for a teen who wrestles and must make weight weekly!!)

Has anybody tried fat-free half & half in quiche?

I have used fat free half and half in quiche, but not in this recipe. It works very well!

How on earth do you get these min quiche out of the pan? Every single one of them stuck to the pan and we used 3 different type of pans. All were oiled very well Would love to hear your tips on removing them. We even tried freezing them in the pan, still no luck! :(

I just made this. I used mozzarella cheese instead of Parmesan. Also I used two percent and half and half instead of whole milk and cream. They were lovely!

How are these made vegan? With silken tofu???

These look fantastic, and gluten-free (without having to go to any work to adapt) to boot! I'm working out a paleo version of these, but for now I'm making them as-is because just they sound too yummy (I do cheese and some cream on paleo, so these should be pretty easy to adapt).

I make miniquiches all the time, and to help with the sticking, you can use aluminum baking cups, and just peel them off when ready to eat! Make sure you use a good amount of non-stick spray on the baking ups too!

i just made these again--for the 2nd or 3rd time. today i did a double batch & used both a regular muffin pan & a jumbo muffin pan. i just spray the cups of the muffin pans with either olive oil or margarine -flavored nonstick spray. i let them cool about halfway before sliding them out. the jumbo muffin tin is regular ... steel? whatever metal ... and the regular muffin tin is metal with removable silicone cups. absolutely no sticking problems.

(and the quiches are WONDERFUL! today's was spinach/carrot/cheddar with a little bit of basil & a tinge of garlic. i and a few of my coworkers will have a nice breakfast this week!)

We're about to make these yet again! If anything ended up being the recipe of the year for our house this has to be it. We use the egg part as the base for a lot of quiches, most successfully with some shredded gruyere and carmalized onions for a little french onion soup type bite. We've done bacon, ham, and all kinds of veggies with a lot of success. At every party we can never have enough. Such a great find!

I am making these right now--for the second time. I use a combination of reduced fat milk and fat free cream, and use truffle infused salt. No sauteed veggies either to reduce the steps in the recipe. They turn out absolutely divine--browned to perfection on the outside and souffle-like on the inside. They freeze and reheat in the microwave well too, believe it or not. LOVE!!!

I made something similar with cornmeal and no cheese. You mix the cornmeal into the batter, but as it cooks, the cornmeal becomes a crust, and the center becomes dense and eggy. YOu could add cheese if you wanted to, as well. I call them little cornmeal quiches.

Also had major sticking problems for mine. I tried the freezing method that was recommended on here as well and it did nothing to help. I was so hoping they would plop right out after freezing. Guess it will be breakfast burrito filling for this batch. Maybe try a different spray or baking cups next time. Ugh. what a chore to clean up too!

CLAIREOOTO: would you give us that recipe with the cornmeal? I'm GF so anything that can add a little bit of texture is terrific.
I'm going to try these crustless quiches, but always like to have alternatives/additions.
CHICKAROO79: Did you use baking cup liners? I always use them when baking in muffin tins since I can just pop them out and do another batch immediately. I wonder if you use regular size liners but put them in a smaller size muffin cup, maybe you could just fold down the excess paper to wrap them before putting in a freezer container? No idea if this would work - might be fun to try - maybe I'll do it for the next bake off. :-}

CLAIREOOTO: Please ignore my previous comment. I just realized that you have a link for the cornmeal quiches. For some reason, my screen didn't show the highlighted link until after I refreshed the page to post my comment.
It's going to be one of those days DUH!!!

I did not have any luck with these. The temperature seems too high. First batch - used cooking spray on the tins & assembled as directed. Had to pull them out of the oven after 8 minutes to keep the outside from burning, but the inside was not cooked. My oven is new, so I know the temp is accurate. And they all stuck to the pan.

Second batch - mixed all ingredients together instead of layering. I was afraid putting the cheese in first contributed to the sticking. Very generously buttered the tins, reduced heat to 400 and after 10 minutes they looked good. Let them cool and left in the fridge overnight before attempting to remove from pan, but my results were the same - stuck to the pan and they were not cooked inside.

Looks so good. I plan on making these this weekend.When I freeze them, do I thaw them before baking at 400 for 5-10 mins or pop them in the oven frozen?