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Crustless Veggie Mini Quiches Recipe

Crustless Veggie Mini Quiches

Crustless mini quiches filled with broccoli and corn and topped with Cheddar cheese

Prep Time
Total Time
4.1 of 5 (111 ratings) Review This Recipe | See All Reviews
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  • PAM® Original No-Stick Cooking Spray
  • 6 saltine crackers, finely crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 cups frozen broccoli florets
  • 1/2 cup frozen whole kernel corn
  • 3/4 cup shredded reduced fat Cheddar cheese
  • 1 carton (16 oz each) Egg Beaters® Original

Nutrition Information

Total Fat
Serving Size: 4 servings (3 mini quiches each)
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  1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
  2. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
  3. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

Cook's Tip

Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.
Nutrition Information close
Amount per Serving
Calories 192  
  % Daily Value*
Total fat 7 g 10%
Saturated fat 4 g 18%
Cholesterol 18 MG 6%
Sodium 499 MG 21%
Carbohydrate 11 g 4%
Dietary fiber 2 g 6%
Sugars 2 g
Protein 20 g
Vitamin A   26%
Vitamin C   25%
Calcium   35%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
83 Reviews for Crustless Veggie Mini Quiches
I make a similar quiche with diced ham and mushrooms, it would be great to take it meatless with broccoli and or asparagus!!
Jenny Lee,
Apr 21, 2016
I just love these mini quiches. I made them and substituted some diced red and orange peppers for the corn. I made them in normal cupcake tins, not the large muffin tins. After they were fully cooled, I froze them and stored them in gallon freezer bags with the air sucked out with a straw. They reheat in the microwave if you use defrost for the 1/2 pound setting. They are delicious and so easy for either a quick breakfast when in a hurry or when you have a gang to feed. Three for an adult. Thanks to the one who developed the recipe. I make it over and over again.
Apr 15, 2016
I've make ibeen making a recipe like this in a standard quiche pan for years. I love the individual serving idea! I use six eggs and a 2 cup measuring cup. I add milk as neede to complete the 2 cup measure. I use organic cheese and grate it myself and I usually add 1/4 cup finely shopped green onions, chives, shallots, or leeks. If you try my method in a muffin tray before I do, let me know if you have excess mixture. And yes I know "crustless quiche" is an oxymoron! But it's a term that came into use in the 90's when people were avoiding carbohydrates --and was part of the South Beach at other diet plans.
Meredith Mackintosh,
Apr 09, 2016
For those of you who use real eggs, how many eggs do you use for a 6 muffin pan?
Novice Cook,
Apr 05, 2016
I love, love, love this recipe! great breakfast idea when watching your weight.
Apr 05, 2016
These are really good. Made them with real eggs ( I don't do processed food). Added peppers as per other reviewer. However, "crustless quiche"? why not call it mini frittata? The crust is an essential part of a quiche, without it it's really not one.
Apr 03, 2016

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