Loaded Crustless Quiche in Ramekins
Loaded Crustless Quiche in Ramekins is one of those recipes I come back to again and again. My family loves quiche, and since my husband prefers lower-carb meals, these crustless versions are perfect for him.
These individual quiches are packed with all the delicious flavors of a traditional quiche—just without the crust. They are simple to make, easy to customize, and perfect for breakfast, brunch, or even a light dinner.
They can also be made ahead of time, making them a great option for busy mornings or when you have guests.
Why You Will Love These Loaded Crustless Quiche in Ramekins
- They are so easy to make and can be made with any ingredients you have on hand.
- They are a high protein, low carb breakfast option.
- It is a great recipe for people who need to eat gluten free and don’t want a crust. My daughter has this issue and makes these frequently.
- They are fun to make. My grandchildren love choosing the ingredients want to put in their own.
- Individual servings look elegant.
- This recipe is so delicious and has the best of every breakfast food in it.
How To Make Loaded Crustless Quiche in Ramekins
Ingredients
- Ground sausage
- Diced ham
- Green bell pepper, diced
- Red bell pepper, diced
- Baby spinach
- Shredded cheddar cheese
- Eggs
- Dijon mustard
- Hot sauce
- Salt and pepper
- Half and half
INSTRUCTIONS
Preheat the oven to 350°F. Spray 4 ramekins (about 4 x 3½ inches) with nonstick cooking spray and place them on a foil-lined baking sheet.
Evenly divide the sausage, ham, peppers, spinach, and cheese between the ramekins.
In a mixing bowl, beat the eggs, Dijon mustard, hot sauce, salt, and pepper until well combined. Add the half and half and mix on low speed until blended.
Pour the egg mixture into a measuring cup, then carefully divide it evenly between the ramekins.
Bake for 35–40 minutes, or until the centers are set.
Remove from the oven and let cool for about 5 minutes. Run a butter knife around the edges, invert to remove, then turn right side up to serve.
Step-By-Step Photos
Spray ramekins with nonstick cooking spray and place on a foil lined baking sheet.
Evenly divide cooked sausage and diced ham between the ramekins.
Add chopped green and red peppers along with fresh spinach.
Sprinkle shredded cheese evenly over the top of each ramekin.
In a mixing bowl, whisk together eggs, Dijon mustard, hot sauce, salt, and pepper.
Add the half and half and whisk until the mixture is smooth and well combined.
Pour the egg mixture evenly over the fillings in each ramekin.
Bake until the centers are just set and the tops are lightly golden.
Let cool slightly, then run a knife around the edges and remove from ramekins.
Serve warm and enjoy your individual crustless quiche.
These mini crustless quiches are a favorite in our house. I’ve made them in different ramekin sizes over the years, and they always turn out delicious.
Loaded Crustless Mini Breakfast Souffle is another recipe for a crustless breakfast options that I made in a round ramekin.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
Recipe Tips and Variations for Loaded Crustless Quiche in Ramekins
- Spray the inside of the ramekins well with a non stick cooking spray,
- Dice or chop the ingredients close to the same size for even cooking and to fit better into the ramekins.
- Combine the egg mixture in a large mixing bowl, and then pour it into a measuring cup to fill the ramekins. It is hard to pour the egg mixture from the bowl.
- Using a whisk to beat the egg mixture will help it to blend together better.
- Do not overbake. Some different ways to test for doneness are: when the custard is set around the edges but still slightly jiggly in the center take it out. Allow to set about 10 minutes. Insert a thin, sharp knife into the center of the souffle. If the knife comes out clean, without any uncooked custard clinging to it, it is done.
Frequently Asked Questions
What cheeses can be used in this recipe?
I like to use cheddar. Sharp or mild, depending what I have on hand. Other cheeses that can be used are Gruyere, Parmesan, Monterey, Fontina, Mozzarella, or Swiss.
How To Store the Loaded Crustless Quiche
Place leftovers in an airtight container and keep in refrigerator for up to 3 days.
Reheat in the microwave. Place on a microwave safe plate and cover with a slightly damp paper towel. Heat at 30 second intervals.
LOADED CRUSTLESS QUICHE IN RAMEKINS
Ingredients
- 1 1/2 cup ground sausage crumbled-browned-grease drained
- 1 1/2 cup cubed ham
- 1/2 cup green bell peppers chopped
- 1/2 cup red bell peppers chopped
- 1/2 cup baby spinach cut in small pieces
- 1 1/2 cup shredded cheddar cheese
- 8 large eggs
- 1/2 Tablespoon dijon mustard
- couple dashes hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 cup half and half
Instructions
- Preheat oven to 350 degrees F. Spray 4 (4x3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.
- Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.
- In a mixing bowl, using an electric mixer, combine the eggs, dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.
- Pour the mixture into a measuring cup and divide evenly between the ramekins.
- Bake about 35-40 minutes until mixture is set.
- Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4
Notes
Amazing, I just love this quiche you have here. Will have to try it out myself.
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