Crustless Mini Sweet Potato and Bacon Quiche Recipe
These Crustless Mini Quiches are a delicious and easy-to-make breakfast or snack option featuring a nutritious shredded sweet potato base, savory bacon, and melted Gruyere cheese all baked into perfect individual servings. Ready in under 30 minutes, these quiches are great for meal prep, brunch gatherings, or a quick wholesome bite.
- Prep Time: 10 minutes
- Cook Time: 22-26 minutes
- Total Time: 32-36 minutes
- Yield: 12 mini quiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Base
- 1 1/2 cups sweet potato (peeled and shredded, about 1 medium)
- 1 Tablespoon vegetable oil (or oil of your choice)
Fillings
- 1/2 cup bacon (cooked and finely chopped; see Notes for other filling options)
- 1 cup Gruyere cheese (shredded and packed)
Egg Mixture
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fresh thyme leaves or finely chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C), using a non-convection setting. Generously spray a 12-cup muffin tin with cooking spray or brush with cooking oil to prevent sticking. Set aside.
- Prepare Sweet Potato Base: In a medium bowl, add the shredded sweet potato and drizzle with vegetable oil. Toss well to evenly coat. Then divide the sweet potato evenly among the 12 muffin cups, using about 2 tablespoons per cup. Press the sweet potato with your fingertips into the bottom and slightly up the sides of each muffin cup to form a crust.
- Add Fillings: Evenly distribute the cooked and chopped bacon into each muffin cup over the sweet potato crust. Next, place a mound of shredded Gruyere cheese into each cup, keeping it away from the edges to minimize sticking.
- Prepare and Add Egg Mixture: In a large measuring cup or bowl, whisk together the eggs, milk, salt, and pepper until smooth. Carefully pour the mixture into each muffin cup, filling about half full first, then use any remaining mixture evenly across all cups. Top each quiche with fresh herbs like thyme or parsley if desired.
- Bake the Quiches: Place the muffin tin in the preheated oven and bake for 22 to 26 minutes, until the egg custard is completely set and cooked through. Once done, remove from oven and let the mini quiches stand in the pan for 2 to 3 minutes.
- Remove and Serve: To remove, insert a fork gently around the outside edges of each quiche to loosen, then slide the fork underneath to lift it out of the muffin cup. Transfer to a cooling rack and serve warm for best flavor.
Notes
- You can substitute bacon with cooked sausage, ham, sautéed vegetables, or smoked salmon based on preference.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms, spinach, or bell peppers.
- Ensure to not overfill the muffin cups with the egg mixture to avoid spillage during baking.
- Store leftover quiches in the refrigerator for up to 3 days and reheat in the oven or microwave before serving.
