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Crust-less Quiche Cups (Gluten Free, Dairy Free)

My Aunt Cheryl introduced me to quiche as a child, and sparked my love for it. She helped teach me how to make it and it is a dish I have loved since. It is one of my absolute favorites.

I don’t enjoy making pie crust. It is something I do only a few times a year. I try to make it in bulk and freeze some for later use. It just feels like so much work to me. I wanted to make a fast recipe for an easy weekday breakfast. These are perfect for hands to grab on their way out of the door and eat on the go. 

To my surprise, my husband has never cared for quiche. He doesn’t like the way the pie crust and egg flavors go together, I personally can’t get enough of it. This recipe was something he really enjoyed it because it did not have the crust.
Just two of these was perfectly filling for me. I also packed a few in my Husband’s lunch box. He enjoyed them for a quick but filling breakfast.


This makes 12 Quiche Cups

6 Eggs Eaten

½ Cup Unsweetened Almond Milk

(Or if you do not want to use milk you can beat 8 eggs)

½ Onion

1 Bell Pepper

3 Cups Chopped Spinach

2 Chicken Sausages Chopped (I used Aidelle Chicken and Apple)

2 Tbsp. Coconut Oil

Green Onion

Few Slices of Ham

Few Slices of Bacon

Lactose Free Cheese (optional)

(Tomato and Squash)


Preheat oven to 400. In a large skillet heat 1 Tbsp. of oil and sauté your veggies (Bell Pepper and Onion) for 2 minutes. Add the sausage and ham.  (Cook your bacon in a separate skillet) Cook 4 more minutes, add spinach and cook 2 minutes. With the remaining Tbsp. of Coconut Oil grease your cupcake tin. Beat eggs. Make the quiche cups by spooning the sauté mixture into the bottom of each muffin cup making them all even. If you are using cheese add them to the top of the veggie mixture now. Pour egg mixture evenly over each cup careful not to overfill. Cook for about 17 minutes or until toothpick comes out clean.

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