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–+ servings
cooked salmon quiche in a white oval plate with a toddler hand
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4.99 from 85 votes

Mini crustless quiche

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
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Equipment

Ingredients 

  • 6 oz. can of wild salmon, love the one from Costco. Break it up into small pieces
  • 1/2 cup (about 4.4 ounces) whole fat plain Greek yogurt
  • 1/2 cup (65g) frozen peas,, thawed (See note)
  • 1/2 cup (55g) chopped broccoli florets
  • 5 large eggs,, beaten
  • 1/2 teaspoon each of cumin, coriander, garlic powder
  • shredded cheddar cheese for topping (optional)

Instructions 

  • 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

Notes

  • 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 ;).

Nutrition

Calories: 65kcal | Carbohydrates: 2g | Protein: 7g | Fat: 3g | Sodium: 85mg
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