I was in the mood for something quite cheesy with my eggs. I thought of quiche but knew I didn’t have any crust. So I raided my veggie tray and grabbed a few spears of asparagus and broccoli.

I rendered a few strips of bacon and then drained my skillet of extracted fat. Then I drizzled a couple teaspoons of olive oil and added a little finely chopped onions. After I blanched my asparagus and broccoli, I dried and added them to the skillet combining them with the sauteed onions. And set those aside.

In a bowl, eggs were whisked with a dash of milk. I seasoned with salt/pepper along with chopped parsley and a little chives I had on hand. After veggies were cooled I added this to the egg mixture.

In muffin tin I did a sparse wipe of oil with paper towel in six spaces. Mixture was then added.  A little sprinkled cheese and crispy pieces of bacon were added and then placed in a 350 degree oven for 10 minutes with an additional 2 minutes under broiler for a brown top.

I served my crustless cupcake quiches with chopped tomatoes.

Ingredients for crustless cupcake quiches
Ingredients for crustless cupcake quiches
Uncooked cupcake quiches ready for oven
Uncooked cupcake quiches ready for oven


  • Eggs (3)
  • Bacon (2 to 3 strips)
  • Asparagus (3 to 4) 1″ pieces
  • Broccoli (1 spear)
  • Finely chopped onions (2 tbsp)
  • Salt/pepper (pinch)
  • Cheese (2 tbsp)
  • Parsley/chives
  • Olive oil (2 to 3 tsps)

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