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Crustless Quiche in a Cup


The best part about this breakfast is that it is chock full of veggies. Beware that the cups can get very hot in the oven so it’s best to remove the quiche from the cup before giving it to your kid. The good news is that it slides right out. Enjoy!

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  • 4 eggs
  • 4 egg whites
  • 1/2 cup lowfat milk
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 cups fresh broccoli florets
  • fresh pepper & sea salt


Servings 3
Preparation time 10mins
Cooking time 35mins


Step 1

Preheat oven to 350°F.

Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Also set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiche.

Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in all remaining cheese and broccoli and finish off with salt and pepper to taste. Spray cups or ramekins with cooking spray and place on a baking sheet.

Divide egg mixture evenly among cups, sprinkle with cheddar cheese and bake for 30 to 40 minutes or until beginning to brown. An 8 ounce ramekin should yield 4 quiches.

Note: Coffee cups are generally a bit bigger/deeper than 8 ounces. If you are using mugs and you want to get the quiches to pop out it’s best to divide the recipe among 3 cups instead of 4.

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