Mini Crustless Quiches with Sausage {Keto, Gluten-Free, Grain-Free}

Mini Crustless Quiches with Sausage {Keto, Gluten-Free, Grain-Free}

Top down photo of a crustless quiche in a ramekin. 

Quiche is such a versatile recipe! Breakfast, brunch, “brinner” — all are perfectly acceptable times for egg-filled goodness. These mini crustless quiches combine sausage, healthy baby greens, and flavorful seasonings for an easy and healthy meal.

Best of all, you can make them all the same or mix and match your toppings to make 6 individualized quiches.

Customize Your Mini Crustless Sausage and Baby Greens Quiches

This recipe makes 6 mini quiches. If you use mini silicone muffin liners or mini muffin pans you’ll get delicious crustless quiche bites instead!

While I recommend sausage and tender baby greens, such as arugula, kale, or spinach, you can easily change up the toppings for each one resulting in unique flavors that will please all members of your family!

  • Dairy free? Leave out the dairy. Add nutritional yeast for a bit of “cheesy” flavor instead.
  • Meatless munchers? Skip the sausage and add more veggies instead. Mushrooms make a great meat substitute!
  • No-Greens-For-Me eaters? Feel free to leave them out. Add more meat or other veggies instead.
  • Like it spicy? Choose your favorite hot and spicy sausage or add some hot, spicy seasoning to yours.

Also, since these mini quiches are crustless that’s one less step of preparation! Additionally, no grains to worry about if you have allergies in the house.

Mini Crustless Quiches are Great for Involving Kids in the Kitchen!

Getting kids involved in food prep has a wonderful side effect. Because they helped prepare it, they’re typically more open to trying something new. Here are some ideas for you little, middle, and older sous chefs:

  • Littles can use plastic knives to cut softer foods like mushrooms, peppers, cherry tomatoes, soft cheeses, and tear up baby greens
  • Middles can measure, pour, and whisk
  • Adults can cook the sausage, sauté vegetables, prepare the ramekins for filling
  • Set up an assembly line, ending with an adult pouring in the egg mixture

Always Use High Quality Ingredients

Wildly Organic products are always a smart, healthy choice for all your recipes. They’re organic, ethically sourced, and full of flavor!

I’ve chosen several Wildly Organic spices and our organic, cold-pressed extra-virgin olive oil to use in this recipe. It’s whisked into the egg mixture to add the benefits of olive oil.

On the other hand, Wildly Organic Refined Coconut Oil is an excellent choice for sautéing veggies. Likewise our ethically-sourced Red Palm Oil. It’s particularly great in egg dishes, too.

In addition, feel free to change up the spices! These mini crustless quiches are all about you, baby

Since they also reheat well make a batch on Sunday (or two) to eat throughout the week. Saving time and pleasing all the tummies pretty much means you’re killing it in the kitchen.

How Will You Customize Your Mini Crustless Quiches? Do You Have Sous Chefs In The House To Help You?

Mini Crustless Quiches with Sausage
Quiche is such a versatile recipe! Breakfast, brunch, "brinner" -- all are perfectly acceptable times for egg-filled goodness. These mini crustless quiches combine sausage, healthy baby greens, and flavorful seasonings for an easy and healthy meal. Best of all, you can make them all the same or mix and match your toppings to make 6 individualized quiches.
    Servings6
    Prep Time20 minutes
    Cook Time35-45 minutes
    Ingredients
    • 8large eggs
    • 1/4cup milk or creamor dairy free alternative
    • 1tablespoon Wildly Organic Olive Oil
    • 1 1/2teaspoon Wildly Organic Himalayan Pink Salt
    • 1teaspoon black pepper
    • 1teaspoon onion granules
    • 3/4teaspoon garlic granules
    • 1/2 teaspoon paprika
    • 1/4teaspoon turmeric
    • 1/2cup cooked sausageabout 1/2 pound
    • 1cup baby greenschopped or torn after measuring
    • 1/2 cup shredded cheesedivided
    Instructions
    1. Preheat oven to 350F.
    2. Grease six 4-ounce ramekins well and set aside.
    3. In a mixing bowl, whisk together the eggs, milk, olive oil, and seasonings.
    4. Add the sausage, baby greens, and 1/4 cup cheese to the egg mixture and combine well.
    5. Place the greased ramekins onto a cookie sheet and divide mixture evenly among them.
    6. Sprinkle remaining 1/4 cup cheese evenly over the filled ramekins.
    7. Bake in preheated oven for 35 to 45 minutes, or until set and lightly browned on top.
    8. Cool slightly before serving.

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