These crustless quiche muffins have everything I want from a classic quiche Lorraine-smoky bacon, Swiss cheese, onion, and a rich egg custard. But without messing around with pastry or a water bath. A little potato starch is the trick that helps the individual quiches hold together while keeping the centers soft and creamy.
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I especially like these for meal prep because one batch makes 12, and the recipe is easy to double or triple. If you're making a big batch, skip the whisk and mix the custard in your blender. Pair with a blueberry chia smoothie for a quick and easy morning.
These are technically mini quiches, not basic egg muffins. Heavy cream gives the custard its richer texture. I went classic with the filling, but the method is the useful part. Once you have the egg-and-cream base, you can change the cheese, meat, or vegetables and make the recipe your own.
I should mention that these are great when you have a house full of guests because you make different flavors to accommodate picky eaters. Serve them with fruit salad and blackberry muffins, and it's a guaranteed crowd-pleaser every time. If you like the crowd, maybe even throw in a blueberry mimosa.
📖Why My Recipe Works
- Potato Starch- Adding potato starch helps bind the ingredients and maintain the texture while keeping the muffins light and airy.
- No Crust- Skipping the pie dough means less prep and a naturally gluten-free dish!
🧾Ingredient Notes
- Eggs- Use 8 large eggs or 9-10 medium eggs.
- Heavy Cream- Don't skip the cream. It's what makes a quiche different from a frittata.
- Cheese- A combo of Swiss and Parmesan. You can substitute Swiss cheese with Monterey Jack, goat cheese, or sharp cheddar cheese.
- Bacon- You can substitute with ham, sausages, or turkey bacon. Just make sure to chop them into bite-sized pieces.
- Onions- You can also sauté the onions before adding to the mixture for a sweeter taste.
- Potato Starch- Don't skip the starch, it helps keep the muffins from becoming too jiggly. Substitute with cornstarch or tapioca starch.
- Dry Mustard- Or use ½ teaspoon of Dijon mustard.
- To add mild heat, sprinkle a little bit of red pepper flakes to the egg mixture.
🔪Equipment Notes
You can use silicone molds or a muffin tin. Liners are optional. Using a muffin pan without liners will give you a crusty edge, while a silicone mold will prevent browning and create a texture more like baked eggs.
⏲️How to Make Quiche Muffins
- Brush the bottom and side of the muffin tins with melted butter to prevent the muffins from sticking. I prefer butter, but you can also use cooking spray.
- Toss the crumbled bacon, minced onions, shredded cheese, and potato starch in a small bowl. Mix just until they're evenly distributed.
- In another large bowl, whisk together eggs with heavy cream, salt, pepper, and mustard until fully combined for a smooth and creamy custard.
- Add a thin layer of the cheese mixture to the greased muffin cups. Lightly press to help them stick together and create a slightly crispy bottom once baked.
- Pour the egg mixture on top, then sprinkle with a layer of the remaining cheese mixture. No need to mix the eggs and the cheese filling. The cream mixture will settle into all the nooks and crannies.
- The muffins are ready when the edges are set, the top is golden, and the center is slightly wobbly. Let them cool for another 5 minutes before removing from the pan, they will continue to firm up as they cool.
👩🏻🍳Jen's Testing Notes
- Fill each cup about ¾ full to allow room for the quiche to expand without spilling over.
- Bake the muffins until just set to avoid overcooking. Remove the quiche from the oven when the top is slightly puffed up and the center is just barely set.
- When doubling or tripling the recipe, use a blender to mix the eggs and then BRIEFLY mix when you add the cream so it doesn't thicken.
- Change the filling up, use 1 cup of shredded cheese and ¾ to 1 cup of mix ins.
- Keep your fillings finely diced for easy eating.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Quiche Muffins (Bacon and Cheese)
Ingredients
- 1 Tablespoon olive oil for pan
- 8 slices thick cut bacon chopped
- ½ cup minced white onion
- 1 cup shredded Swiss cheese
- 2 Tablespoons grated parmesan cheese
- 1 Tablespoon potato starch
- 8 eggs
- 1 cup heavy cream
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 F degrees. Oil (or butter) the bottom and sides of your muffin tin thoroughly.1 Tablespoon olive oil
- Cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain. Crumble bacon into pieces.8 slices thick cut bacon
- In a small bowl, mix together the cooked bacon, onion and cheeses with the potato starch.½ cup minced white onion, 1 cup shredded Swiss cheese, 2 Tablespoons grated parmesan cheese, 1 Tablespoon potato starch
- Whisk eggs with heavy cream, salt, pepper, and mustard in a medium bowl until well blended.8 eggs, 1 cup heavy cream, 1 teaspoon dry mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Dived half of the cheese mixture between the muffin cups. Pour custard on top, then top with remaining cheese mixture. Bake quiche muffins on middle rack of oven until custard is set and quiche is nicely browned on top, about 20 minutes. Transfer to a rack and let cool for 5 to 10 minutes. Unmold the quiche and serve.
Video
Notes
- I don't recommend making ahead, but you can prep the filling and eggs separately. Store in the refrigerator overnight. Assemble and bake in the morning.
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