Mini quiche without the traditional pastry crust. Instead, these delicious little egg bites have a shredded sweet potato “crust”. I’ve made a bacon and gruyere version here, but the options for fillings are virtually endless.
These sweet potato-crusted mini quiche are so versatile. I love to bake them and then freeze them for a quick snack. They are also perfect for a gluten-free mini quiche option.
Ingredients and substitutions
A few notes about the key ingredients …
Sweet potato – You’ll need about 1 average-sized sweet potato for shredding for the crust.
Eggs and milk – Egg and milk form the basic custard for these mini quiche. You can start with whole egg (yolk and whites) or equivalent packaged eggs or egg whites.
Cheese – Pick your cheese according to what other fillings you are using or what you have on hand. I love Gruyere as it brings great flavour. Swiss, Ementhal, Gouda, Mozzarella, Feta, Goat cheese or Cheddar cheese are other great options.
Add ins – I’ve used cooked and crumbled bacon and Gruyere cheese here. Scroll down for more filling options! As these are mini quiche, be sure any add-in you use is finely chopped.
Herbs – I love to add some herbs to the mix. I used fresh thyme here. You could use parsley as well.
How to make these crustless mini quiche
This is a summary of the steps to make these mini quiche. Always refer to the complete ingredient list and instructions in the Recipe Card below.
- Spray the muffin cups generously with cooking spray (or brush with cooking oil). Add about 2 Tablespoons of the shredded sweet potato to the cups and use your fingertips to press into the bottom and up the sides a bit.
- Sprinkle in the cooked, diced bacon (or other filling option of your choice).
- Add a mound of shredded or crumbled cheese, taking care to keep it away from the sides of the muffin cups as much as possible.
- Pour the custard mixture into the muffin cups, filling only about half full.
- Divide any extra custard between the muffin cups.
- Top the mini quiche with fresh thyme leaves or chopped parsley before baking.
Mini quiche filling options
- cooked ham, finely diced
- cooked bacon, finely diced
- prosciutto, raw or crispy
- red pepper, raw, or cooked or jarred roasted red pepper
- wilted spinach
- sauteed onion
- cooked and finely diced mushrooms
- cooked broccoli, finely chopped
- cooked asparagus, finely chopped
- any cheese you have or enjoy such as Cheddar, Goat cheese, Feta, Mozzarella, Gouda, Gruyere, Swiss, Emmental etc.
Recipe tips!
- As noted above, as these are mini quiche, be sure all your filling additions are finely chopped.
- When adding the cheese, try your best to keep the cheese in a mound in the centre and avoid as much as possible to keep the cheese away from the side of the muffin cups. This will prevent sticking to the muffin cups.
- When the custard mixture is added, it will only fill the muffin cups about 1/2 full and just barely cover the cheese, so keep this in mind when you start filling the muffin cups to ensure you have enough custard to fill all the cups.
- Remove the mini quiche from the muffin cups to a cooling rack while still hot. I find a fork works really well to loosen the quiche from the muffin cups. Insert the fork tines straight down on the sides until you feel the quiche are released, then slide the fork underneath the quiche to lift out of the muffin cups.
- The sweet potato “crust” will not be crispy, but will be firm and sturdy for hand-holding.
Making ahead, storing and freezing
These mini quiche can be made ahead. After cooling, refrigerate in an airtight container for up to 2 days. Rewarm on a baking sheet in a 350F oven for a few minutes before serving.
These mini quiche will freeze well for up to 3 months. I like to individually wrap them in plastic wrap to keep the frost away, and then I store them in a freezer bag. To reheat from frozen, place on top of a doubled-up paper towel and microwave for 50-60 seconds from frozen.
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Get the Recipe: Crustless Mini Quiche
Ingredients
- 1 1/2 cups sweet potato, peeled and shredded (about 1 medium)
- 1 Tablespoon vegetable oil, or oil of your choice
- 1/2 cup bacon, cooked and finely chopped *see Notes for other filling options
- 1 cup Gruyere cheese, shredded and packed
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fresh thyme leaves or finely chopped parsley, or other herbs of your choice (optional)
Instructions
- Preheat oven to 350F. (non-convection/not fan-assisted) Generously spray a 12-cup muffin tin with cooking spray or brush with cooking oil. Set aside.
- Add the shredded sweet potato to a medium bowl. Drizzle the oil overtop then toss to coat well. Divide the sweet potato among the 12 muffin cups, usng about 2 Tablespoons per cup. Use your fingertips to press the sweet potato into the bottom of the muffin cups and up the sides just a bit.
- Divide the cooked bacon (or other filling option) among the cups. Place a mound of shredded cheese (or crumbled cheese) into the muffin cups, keeping it away from the edges of the muffin cups to minimize sticking.
- In a large measuring cup or bowl, whisk together the eggs, milk, salt and pepper Carefully pour the mixture into the cups, filling up the cups only about half full to start, then dividing any extra custard mixture evenly between the muffin cups. Top with chopped fresh herbs, if using.
- Place into the preheated oven and bake until set and cooked through, about 22 to 26 minutes. Remove from the oven and let the quiche stand in the pan for 2-3 minutes. Insert a fork straight down around the outside of the quiche until the quiche is loosened, then slide the fork underneath the quiche to lift it out of the pan to a cooling rack. Serve warm.
Notes
-
- cooked ham, finely diced
-
- cooked bacon, finely diced
-
- prosciutto, raw or crispy
-
- red pepper, raw, or cooked or jarred roasted red pepper
-
- wilted spinach, finely chopped
-
- sauteed onion
-
- cooked and finely chopped mushrooms
-
- cooked broccoli, finely chopped
-
- cooked asparagus, finely chopped
-
- any cheese you have or enjoy such as Cheddar, Goat cheese, Feta, Mozzarella, Gouda, Gruyere, Swiss, Emmental etc.
Inspired by an Eating Well recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
