Packed with protein and vegetables, this mini crustless quiche is so easy to make! Enjoy as a make-ahead breakfast, snack, or pack for lunch boxes.
Mini Quiche Recipe
Mornings always feel like a marathon with two little humans. With so much to get done before heading out the door, breakfasts need to be EASY but also filling and nutritious.
That's why I meal prep breakfast on the weekends to enjoy throughout the week. This crustless quiche is one of our favorites. It takes very minimal effort to make - just stir, pour, and bake. My whole family loves it!
It is also highly customizable. You can add whatever vegetables and protein you have on hand, which helps reduce food waste.
I like to add salmon because it's one of the few guaranteed ways my kindergartener will eat canned salmon.
This and these mini baked salmon patties that is :).
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Canned salmon - Wild caught Alaskan salmon has been shown to be the best option. Choose "no salt added" or "low sodium." Also, look for BPA-free lining. You may find small bones, which you don't need to go through the trouble of removing. They are edible and will provide a boost of calcium.
- Vegetables. Feel free to use whatever you have on hand. I like to use frozen peas and frozen broccoli (thaw before using).
- Greek yogurt - will help make the quiche moist and boost nutrition and flavor. It's seriously the perfect addition! You can also use cottage cheese.
- Eggs. Here are some more baby-friendly egg recipes! You'll also find answers to your burning questions like when can you introduce eggs? How many per day? etc.
Step by Step Instructions
- Combine all the ingredients in a large bowl, making sure the yogurt loosens up and gets well-incorporated into the egg mixture.
- Transfer to a 12-cup muffin pan. I LOVE to use my silicone pan for this because I don't have to deal with the glued-on egg nightmare that for whatever reason I inevitably face even when I grease a non-silicone pan.
- Top with cheese, if you wish.
This mini crustless quiche recipe is the perfect way to incorporate more veggies into your baby’s and child's diets! You can add either cooked or uncooked vegetables. If using the latter, be sure to finely chop before adding to the batter.
You an add:
- Bell peppers
- Onion (red onions, green onions)
- Sweet potatoes
Not a fan of salmon or don't have any on hand? You don't have to add any additional protein besides the eggs, but here are a few options if you have some on hand.
While this is optional, it will add great flavor! You can use cheddar cheese, mozzarella, parmesan, swiss cheese...whatever you like!
These mini quiches are a great finger food and also a complete meal for babies. They include an iron-rich food (salmon and eggs), high calorie food (Greek yogurt and cheese if using), and vegetables (broccoli and peas).
You can serve whole, halved, or cut into bite-sized pieces for babies who have developed their pincer grasp, usually around 8-9 months of age.
In the fridge. Store in an airtight container for 3-5 days.
In the freezer. Flash freeze and store in an airtight container or freezer bag for up to 3 months.
How to Reheat
Microwave frozen muffins for 1-2 minutes or refrigerated muffins for 20-25 seconds. You can also reheat in a toaster oven until warmed through.
You can enjoy cold too! Makes for a great no heating required lunch box addition.
More Easy Breakfast Ideas
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Mini crustless quiche
- 6 oz. can of wild salmon love the one from Costco. Break it up into small pieces
- ½ cup (about 4.4 ounces) whole fat plain Greek yogurt
- ½ cup (65g) frozen peas, thawed (See note)
- ½ cup (55g) chopped broccoli florets
- 5 large eggs, beaten
- ½ teaspoon each of cumin, coriander, garlic powder
- shredded cheddar cheese for topping (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together all the ingredients together in a large bowl, making sure the yogurt gets evenly distributed.
- Spoon mixture evenly into a greased or silicone 12 cup muffin pan.
- Top with cheddar cheese (optional).
- Bake for about 25-30 minutes, or until the muffins are set and the inserted toothpick comes out clean. Let cool for a few minutes, Remove from the pan and enjoy immediately, or cool on a wire rack and refrigerate or freeze for later
- Vegetables. Feel free to use whatever you have on hand.
- for younger babies (6-8 months), slightly flatten the peas before adding to the mixture.
- Storage Suggestions.
- In the fridge. Store in an airtight container for 3-5 days.
- In the freezer. Flash freeze and store in an airtight container or freezer-safe bag for up to 3 months.
- To Reheat. Microwave frozen muffins for 1-2 minutes or refrigerated muffins for 20-25 seconds. You can enjoy cold too ;).