How to Make Quick and Easy No Crust Quiche

No Crust Quiche



  • 6 large eggs
  • 3 scallions white and light green parts, thinly sliced
  • 1 large tomato
  • 1 large jalapeno pepper
  • 1 beef sausage cut into medallions
  • ½ medium onion
  • ½ teaspoon crushed red pepper
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup cheese


  • Preheat oven to 350°F. Coat 12-cup nonstick mini-muffin pan with cooking spray. Place pans on foil-lined baking sheets.
  • Whisk eggs and yolks with salt and pepper in a large bowl add milk until smooth. Fry the diced sausage to bring up the smoky flavor and add to the mix along with vegetables. Take a serving spoon and fill each muffin cup with egg mixture. Top each cup with a pinch of cheese.
  • Bake until quiches are puffed and browned on top, about 30 minutes, rotating pan turning back to front about halfway through.
  • Separate with a help of knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

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