These Spring Vegetable Mini Crustless Quiches feature sautéed leeks, asparagus and peas in a small quiche cup; excellent for serving a crowd or meal prep for the family. Enjoy on-the-go or as part of a larger brunch or breakfast meal.
Note from Danielle
Growing up, asparagus came in only one form: spears with salt. Uhm, okay, I guess. Much later, I realized asparagus could actually come in many forms, including:
- cut up really small! it doesn’t have to be a spear
- sautéed with butter, which is not the enemy 🧈
- enjoyed raw, like in this veggie quinoa salad
I think that’s part of the beauty of our relationship with food as we grow up. The realization things can be done in a completely different way than we always had as a kid! And sometimes, it’s even better 💃
These lil quiches are delightful, customizable, and make the very best use of spring produce, including asparagus, which we’re cutting up as small as peas, by the way! Give it a try, let me know what you think!
👉 Here in the post, you’ll find detailed info and helpful tips based on my personal experience with this recipe.
🖨️ For the printable recipe card with ingredients list and concise instructions, keep scrolling or hit the ‘Jump to Recipe’ button at the top of the page.
🙋♀️ Frequently asked questions about this recipe are located after the recipe card.
Recipe Overview
Total Time: 40 minutes
Difficulty: Easy
Method: Baked
Prep: Make-Ahead Friendly
Ingredients in these Spring Vegetable Mini Crustless Quiches:
With a simple combination of dairy, eggs, and spring veggies, you’ll be whipping up these spring quiches in no time, I swear. Here are the ingredients I used and a little info on each:
- butter – All good things start with a little butter. You could always swap for olive oil here if needed.
- leek – Look for the smallest leek you can find. If you must buy a bunch (sometimes they come in a pack of 3), you can use the other leeks for this White Bean Lemon Chicken Soup.
- salt – Note that the salt is added in stages here, which is why it says ‘divided’. We’re adding some to the leeks, then the asparagus, and some to the custard. This helps bring out all of the flavors of the simple ingredients.
- bunch asparagus – This recipe is best made with thinner spears of asparagus, as they’ll make smaller pieces and have a better mouthfeel.
- frozen peas – You simply must keep a bag of frozen peas around at all times. For dinner side dish emergencies, pie filling, injuries, etc.
- large eggs & egg yolks – For a rich and creamy quiche, we’re using 3 large eggs plus 2 egg yolks. Here are some tips on how to separate egg whites from yolks; I use the ‘eggshell halves’ method described in the second portion of the article.
- heavy cream & milk – This recipe aims for a thicker and more traditional custard base, but you can swap the milks for whatever you have on hand, knowing the texture will be different. Be sure to use the same volume of liquid (3/4 cup).
- chives – I used almost all of one clamshell for this recipe. Chives are one of those things I try to grow outside if I can!
- lemon zest – This is optional because you can still enjoy these mini quiches without a lemon, but a bit of zest brings a fresh flavor that goes so well with the spring veggies.
- fresh ground black pepper – While I do put this on basically every savory item I eat, I do think this recipe really needs it. Fresh ground is the only way to go!
- shredded Gruyère or white cheddar cheese – These are my picks for cheese topping on these mini quiches. The Gruyère is delicious but has been getting more and more expensive. Alternatively, we really liked Trader Joe’s Unexpected Cheddar on top!
Related: Need more on-the-go breakfast ideas? You’re in luck! Browse my list of 15 Grab-And-Go Meal Prep Breakfast Ideas and you’ll find a winner!
Equipment you’ll need to make these mini crustless quiches:
Besides some common kitchen tools, I would suggest using a silicone muffin pan for the mini quiches, so they don’t stick. Here are my recommendations:
- sharp chef’s knife – If I had to pick one thing in my kitchen to use forever, it would be my Misen Chef’s Knife (affiliate link!). This knife is super high quality while being affordable. I’ve had mine for years (and there’s a lifetime guarantee!).
- wooden cutting board – For all of your chopping, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). The XL size is perfect for your workspace, but not too huge. I use it for everything except cutting raw meat. Hand wash only!
- silicone muffin pan – I highly recommend using a silicone muffin pan for this recipe. The crustless quiches may stick to traditional muffin tins, unless greased very well! Pictured in this recipe is this 12 cup silicone muffin pan (affiliate link!).
How to make these Spring Vegetable Mini Crustless Quiches:
This recipe involves two hands-on portions, followed by some baking time. Cooking down the vegetables helps evaporate some of the liquid so we don’t end up with watery quiches. Adding a little shredded cheese on top gives you some browning without burning the eggs.
Here’s a breakdown of each cooking step, plus some tips you might find helpful:
1
Soften the leek:
Preheat the oven to 400F. Melt the butter in a 10-inch non-stick or stainless steel skillet over medium heat.
Once the butter is hot and frothy, add the sliced leek and pinch of salt. Cook for 6-7 minutes, stirring occasionally.
Prep Tip:
If you’ve never cooked with leeks before, they can seem intimidating at first (which part do we use?!). But here’s what to know: cut off the white root stem and the dark green parts.
For more detailed info, here’s a step-by-step of how cut and clean leeks from Serious Eats.
2
Add asparagus & peas:
Add the asparagus and a pinch of salt to the pan. Cook the veggies for another 2-3 minutes, stirring occasionally, until the asparagus is bright green and the leeks are browning.
Remove the pan from the heat and stir in the frozen peas. Let the veggies sit in the pan to cool and let some moisture evaporate while you mix up the custard.
3
Make the custard:
In a large measuring cup or small bowl, whisk together the eggs, egg yolks, heavy cream, milk, chives, lemon zest, fresh ground black pepper, and salt. The mixture should be thick and smooth.
What Danielle does:
The best way to avoid a mess is by mixing up the custard in a measuring cup with a spout (at least 2 cups volume).
This way, you can easily pour the custard into the muffin pan wells without dripping eggs all over. I won’t do it another way!
Here’s what to do with the leftover egg whites:
After following this recipe, you’ll have two leftover egg whites. We don’t like to waste food around here, so I’ve got a couple ideas on how to use them up:
- Keep the egg whites in a small mason jar or in one of these Libbey Small 6.25 ounce Glass Bowls with Lids (affiliate link!) in the fridge until you’re ready to use.
- This Stovetop Triple Berry Egg White Oatmeal is incredible, and calls for exactly two egg whites.
- You can also freeze leftover egg whites; they’ll keep for up to 1 year in the freezer.
4
Assemble quiches:
Prepare the wells of a 12-hole silicone muffin pan with cooking spray, then set the silicone pan on a baking sheet.
Divide the vegetables between each well, then fill each just over 3/4 full with the custard mixture.
Scatter the shredded cheese over the tops of the quiches, and then sprinkle a tiny pinch of salt and pepper on each.
5
Bake the quiches:
Bake the quiches for 18-20 minutes total, rotating the pan after the first 10 minutes to promote even cooking. The quiches are done when the top is browned and a knife or toothpick comes out clean.
Cool quiches in the pan for about 5 minutes before transferring them to a wire rack to cool further.
Best tips for making these mini quiches:
Here are my best tips for making these mini quiches successfully in your own kitchen:
- Chop all the veggies the same size so they cook evenly and you don’t have any huge chunks in the quiches. Since they are mini, larger pieces tend to stick out more. Chop everything about the size of a big pea.
- Put the silicone pan on a flat rimmed baking sheet so it’s easy to move in and out of the oven. It’s so much easier than trying to transport the silicone pan by itself!
- Rotate the baking sheet and muffin pan halfway through cooking, for the most even results. Otherwise, you may have some brown tops while others appear to need more time.
More Mini recipes…
What to serve with these mini quiches:
These mini quiches can make a quick on-the-go breakfast by themselves, but they’d also go really well with other breakfast foods, such as:
Ways to customize this recipe:
Here are some ideas on ways to customize this quiche recipe to your own tastes:
- Skip or swap a veggie – While you shouldn’t add too much more volume to the veggie mixture, or there won’t be enough room for the custard, you can still make swaps here. Feel free to omit one thing, such as the leek, and add something else in, such as cubed ham or shredded spinach leaves.
- Your favorite cheese – You can swap the cheese from Gruyere to whatever you have on hand, such as cheddar, feta, or goat cheese. Feel free to add a little bit into the quiches, as well as on top, if you want!
- Milk & cream swaps – If you want to swap the heavy cream and milk for a different combo, another option is to use the same quantity of whole milk. You want to keep a bit of fat in the custard for a smooth silky texture.
If you like this…
If you like this recipe, you’ll love my Broccoli Bacon Mini Frittatas! Another customizable make-ahead friendly breakfast you can take on-the-go.
Ways to meal prep this recipe:
There are a couple ways to save time by preparing all or part of this recipe ahead of time. Here are some options:
- Ingredient prep: You can chop the leeks and asparagus up to 24 hours ahead of time. Store in a covered container in the fridge until proceeding with the recipe.
- Freezer prep: These mini quiches will freeze well. Make the recipe from start to finish, then let the quiches cool completely. Place them on a small parchment paper lined sheet pan, flash freeze for 4-6 hours, then transfer to a freezer-safe zip-top or reusable bag.
- Complete prep: Make the recipe start to finish, enjoy portions now, and then save leftovers for later. Store leftover quiches in an airtight container for up to 3 days for best quality.
How to store mini crustless quiches:
Store leftover quiches in an airtight container in the fridge for up to 3 days for best quality.
How to freeze Spring Vegetable Mini Crustless Quiches:
Place cooked mini quiches on a small parchment paper lined sheet pan, flash freeze for 4-6 hours, then transfer to a freezer-safe zip-top or reusable bag, removing as much air as possible. Store in the freezer for up to 6 months for best quality.
How to reheat Spring Vegetable Mini Crustless Quiches:
There are a couple different ways to reheat mini quiches, depending on how much time you have. It’s important to reheat slowly so you don’t overcook the eggs. Here are a couple reheating options:
- Stovetop: Reheat quiches in a nonstick pan on low until steaming, turning occasionally; slice horizontally or dice for quicker heating.
- Air fryer: Place in the in the air fryer and reheat at 300F for 6-7 minutes or until steaming.
- To reheat from frozen, use either of the methods noted above, but add 10-15 minutes to the cook time. Check and rotate often.
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Spring Vegetable Mini Crustless Quiches
These Spring Vegetable Mini Crustless Quiches feature sautéed leeks, asparagus and peas in a small quiche cup; perfect for serving a crowd or meal prep for the family.
- Total Time40 minutes
- Yield12 mini quiches 1x
Ingredients
- 1 tablespoon unsalted butter
- 1 small leek, ends removed, halved lengthwise and thinly sliced
- 1 teaspoon fine sea salt or kosher salt (divided), plus more to taste
- 1 small bunch asparagus, trimmed and chopped into pea sized pieces (thin spears, if possible)
- 1/3 cup frozen peas
- 3 large eggs + 2 yolks
- 1/2 cup heavy cream
- 1/4 cup milk (nonfat or 2%)
- 2 tablespoons chopped chives
- zest of 1/2 lemon (optional)
- 1/4 teaspoon fresh ground black pepper, plus more to taste
- 1/2 cup shredded Gruyère or white cheddar cheese
Instructions
- Soften the leek: Preheat the oven to 400F. Melt the butter (1 tablespoon) in a 10-inch non-stick or stainless steel skillet over medium heat. Once the butter is hot and frothy, add the sliced leek (1 small, trimmed and sliced) and pinch of salt (~1/4 teaspoon). Cook for 6-7 minutes, stirring occasionally.
- Add asparagus & peas: Add the chopped asparagus (1 small bunch) to the pan, along with another pinch of salt (~1/4 teaspoon). Let the veggies cook for another 2-3 minutes, stirring occasionally, until the asparagus is bright green, and the leeks are soft and starting to brown on the edges. Remove the pan from the heat and stir in the frozen peas (1/3 cup). Let the veggies sit in the pan to cool and let some of the moisture evaporate while you mix up the custard.
- Make the custard: In a large measuring cup or small bowl with pour spout, whisk together the eggs (3 large), egg yolks (2), heavy cream (1/2 cup), milk (1/4 cup), chives (2 tablespoons), lemon zest (optional – from 1/2 lemon), fresh ground black pepper (1/4 teaspoon), and salt (1/2 teaspoon). The mixture should be thick and smooth.
- Assemble quiches: Prepare the wells of a 12-hole silicone muffin pan with cooking spray and then set the silicone pan on a flat baking sheet (so it’s easy to move). Divide the cooked vegetables between each well, then fill each just over 3/4 full with the custard mixture. Do your best to divide the custard mixture evenly. Scatter the shredded cheese (1/2 cup) over the tops of the quiches, and then a tiny pinch of salt and pepper on each.
- Bake: Bake the quiches in the preheated oven for 18-20 minutes total, rotating the pan after the first 10 minutes to promote even cooking. The quiches are done when the cheese on top is browned and a knife or toothpick comes out clean. Cool in the pan for about 5 minutes before transferring them to a wire rack.
- Serve & store: Serve quiches warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days for best quality. Reheat quiches on the stovetop (in a nonstick pan on low until steaming; slice horizontally or dice for quicker heating) or in the air fryer (300F for 6-7 minutes).
Notes
Milk: You can swap the cream and milk for equal volume of whole milk (3/4 cup).
Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
Nutrition
- Serving Size: 3 mini quiches
- Calories: 311
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 13g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Frequently Asked Questions
What are the instructions for baking this as one whole quiche?
For a 9-inch pie size quiche, you’ll want to cook at 350F for about 45 minutes. Be sure to grease the pie pan well. Here’s a full recipe for a Crustless Veggie Quiche from Sally’s Baking.
Recipe developed by Rachel Phipps.
