Crustless pesto mini-quiches with spinach and sun-dried tomatoes

I’ve never been a huge egg fan, but they are pretty much the perfect food, so I am learning to like them, especially since we eat them pretty much every day. For our household of 3 adults, we usually go through about 4 dozen eggs a week! In my quest to cook some things out of our normal routine, I thought that making mini pesto quiches would be a good idea. And you all know I love pesto. Making these quiches was also a good way to use the leftover goat cheese/pesto/spinach mixture from the stuffed chicken breasts I posted yesterday.

I looked up a million different quiche recipes, all different, yet all very similar, so I just winged it. One recipe said to add Parmesan cheese at the bottom of the cups, as it acts like a little crust, but I was all out. I meant to add a little heavy cream, but I totally forgot about it and they turned out fine. So fine I actually ate two out of the oven the night I made them instead of waiting until the morning. My favorite were the ones with the sun-dried tomatoes. These were great to make ahead. I wish I would have made a few different kinds for Lenten Fridays. The next morning I popped a few in the toaster oven and they were just as good as they were fresh! I really loved the ones with the sun-dried tomatoes, so I think I will make another batch and put in the freezer for weekends we don’t feel like making breakfast… or if we don’t feel like cooking dinner, either.

mini quiches

Makes 24 mini quiches


  • 4 eggs
  • 3 egg yolks
  • 3-4 ounces goat cheese
  • 2 tbsp pesto
  • 1/4 tsp garlic powder, or fresh roasted garlic
  • 1 tbsp onion, minced
  • 1/2 baby spinach, minced
  • Sun-dried tomatoes, minced
  • or other cooked vegetables – broccoli, asparagus, etc.


making quiches

  • Preheat oven to 400 degrees and generously grease muffin tin
  • Beat eggs and egg yolks, beat in goat cheese, pesto, garlic, and onion and minced spinach
  • Add spinach, onions, sun dried tomatoes or other veggies into the muffin tin cups and pour egg mixture in, filling cups about 3/4 full
  • Bake for approximately 20 minutes
  • Serve warm or store in fridge for a couple days or in the freezer until ready to heat (warm in oven or toaster oven) and serve
  • Ok… So by the time you have read this, I’ve made these twice! The second time around I:

    Left out the goat cheese, added 1/3 cup milk
    Shredded some aged cheddar into the bottom of the cups

    OMG… So good!

whole food challenge


2 thoughts on “Crustless pesto mini-quiches with spinach and sun-dried tomatoes

  1. How do you get them out of the muffin tray looking so nice? I greased my new “non stick” muffin tray but they really don’t want to come out nicely.

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