Mini Crustless Cheesy Quiches

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These mini crustless cheesy quiches are absolutely perfect for everyday eating or entertaining and they will be devoured in seconds. Packed with cheese, sauteed onions, and spinach, these baby quiches are low-carb and high in protein. This recipe makes 12 standard size quiche muffins or 24 minis. If you use a mini muffin tin, keep a close eye on the quiches while they bake, as they will cook much faster.  

Mini Crustless Cheesy Quiches

Low-carb, cheesy, crustless quiches are the perfect snack, breakfast, brunch, or appetizer.
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Course: Breakfast
Servings: 12 quiches
Author: The Modern Nonna


  • 2 teaspoons olive oil
  • 1 large yellow onion, finely chopped
  • salt and pepper to taste
  • 9 eggs
  • 2 tablespoons whole milk or heavy cream
  • ½ cup baby spinach leaves , (optional)
  • 12 tablespoons shredded mozzarella or cheddar cheese


  • Preheat the oven to 375F. Line a muffin tin with muffin liners or spray or coat the tin with cooking oil.
  • Add the olive oil to a skillet and warm over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 2 minutes.
  • Crack the eggs into a large bowl, season with salt and pepper, and add the milk. Whisk well.
  • Add about 2 spinach leaves to the bottom of each muffin well (if using), and follow with 1 tablespoon mozzarella, and a small spoonful of the cooked onions. Top with the egg mixture.
  • Bake the quiches for about 18 minutes, or until puffy and no longer runny. Keep an eye on them as they cook, as different ovens may vary. Cool and enjoy.



Feel free to add any grated or crumbled cheese of choice. I personally love crumbled feta or goat cheese too.
These quiches make wonderful leftovers and make-ahead meals: after they’ve baked and fully cooled, store them in the refrigerator and enjoy at room temp or reheated. 
You can purchase mini quiche crusts at the grocery store (often found in the freezer aisle) and make these proper mini quiches by placing a crust in the well of each muffin tin, and then follow the remaining instructions in the recipe. 
I like to top these with a fresh herb garnish, such as a basil leaf or a little bit of finely chopped parsley. 
The filling possibilities are endless: try adding crumbled, cooked sausage, finely chopped, sauteed bell pepper, or finely chopped olives. 

Additional Info

Course: Breakfast
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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