Crustless Veggie Quiche Muffins

A simple healthy dish loaded with vegetables that is perfect for breakfast, snack and lunch boxes – definitely a keeper. Crustless veggie quiche muffins are grain-free and can be made with vegetables of your choice. I have used broccoli and carrots, but grated zucchini, cauliflower, peas or chopped spinach works great with it too. Add as much or as little cheese you like and the type of cheese you like too. So many opportunities to make this delicious yet simple dish.
And since they are in the form of muffins, the kids are going to love them. They freeze very well too. Just make sure to thaw them in the fridge overnight and heat in a microwave before serving. If you want to give muffins a skip, you can bake the entire mixture in a pie pan and slice and serve. This dish is so versatile it can be made as per your and your family’s taste.


Grated broccoli florets – 1 cup
Grated carrot – 1 cup
Eggs – 6
Milk – ½ cup (can be replaced with almond milk)
Shredded cheese – 1 cup (I used a mix of mozzarella and cheddar)
Salt to taste
Pepper – 1 tsp


Preheat the oven to 180C
Line cupcake tins with cupcake paper
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli and carrot
Add the cheese and combine
Pour the mixture into the prepared tin up to ¾ the space, leaving ¼ space at the top
Bake in preheated oven for 25 to 30 minutes
Serve warm

Grate broccoli and carrots

In a large bowl, whisk together the eggs, milk, salt, and pepper

Stir in the broccoli, carrot and cheese
Combine the mixture together
Pour into lined cupcake tray
Bake in preheated oven until done