Crustless Mini Quiches

Prep 10 min


Cook 30 min


Ready in 40 min

Make these simple egg bites ahead of time for family gatherings, brunches, or dinner. Pop them in the freezer for quick breakfasts during the week.


  •  Oil for greasing
  • 2 tbsp (30 mL) butter
  • 8 oz. (250 g) baby bella mushrooms, sliced
  • 2 cups (500 mL) baby spinach leaves, chopped
  • 1 tbsp + 1 tsp (20 mL) Three Onion Rub
  • 6   eggs
  • 1 cup (250 mL) cottage cheese
  • ¼ tsp (1 mL) black pepper
  • 4 oz. (125 g) Monterey Jack or Swiss cheese, grated (1 cup/250 mL)


  1. Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with oil.
  2. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, until brown, about 3–5 minutes. Toss and continue cooking until browned on both sides.
  3. Add the spinach and 1 tbsp (15 mL) of the rub. Cook until the spinach is wilted, about 2 minutes; set aside.
  4. Combine the eggs, cottage cheese, remaining rub, and pepper in a large bowl. Use an immersion blender to blend the mixture until smooth. Divide the mushroom mixture evenly into the wells of the muffin pan. Sprinkle about half of the grated cheese on top of the mushrooms. Then pour the egg mixture evenly over the top. Top with the remaining cheese.
  5. Bake for 18–20 minutes, or until set. Cool in the pan for 5 minutes before removing.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 330 Total Fat 25 g, Saturated Fat 13 g, Cholesterol 330 mg, Sodium 650 mg, Carbohydrate 6 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 23 g

Cook's Tips:

You can also use a blender instead of an Immersion Blender. 

Instead of mushrooms and spinach, try adding diced ham and bell peppers.

You can use 2⁄3 cup (150 mL) of half & half instead of the cottage cheese.

Recipe Developed for TasteBuds

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