Easy Crustless Mini Quiche Recipe

Make this crustless mini quiche recipe for your next brunch. These small ramekins are the perfect serving size and look great while serving. These quiches are meant to be eaten with a spoon similar to a brunch casserole. This recipe is simple to make and can be prepared the night ahead for easy entertaining.

mini quiche recipe crustless, in ramekins

Crustless Mini Quiche

Today I’ve updated an old recipe that was shared here on CAH several years ago. This is a mini onion quiche recipe that was served at a ladies brunch that I styled for one of my first clients {back when I did that as a service}.

These mini quiches are delicious and make a fantastic dish to serve when hosting brunch at home. You can even prepare the mixture the night before and then bake in the morning before guests arrive. Serve alongside fresh fruit, pastries, and bacon for a well-rounded meal. These are terrific served on a buffet where everyone can grab a ramekin and keep moving.

For a brunch party you could offer these mini onion quiches, strawberries and cream, and sriracha bloody mary’s, and set up a fun donut bar for “dessert.” I’m getting hungry just thinking about it!

mini quiche in white ramekins overhead view

brunch recipe, mini quiche

Make Ahead Brunch recipe

Make these the night before and store in refrigerator over night. Take them out in the morning and bake them as directed for brunch entertaining. 

If you’re baking them in ceramic ramekins, make sure to let them sit at room temperature for 30 minutes before putting them into a hot oven. Or, put them in a cold oven and then turn it on to preheat. 

crustless mini quiche recipe card

Crustless Mini Onion Quiche Recipe

Yield: 6 servings

These delicious quiche ramekins are made without traditional crust, but incorporate Ritz cracker crumbs for a crunchy base. Prepare them ahead and bake them in the morning for brunch.



  • 3/4 cup crushed Ritz crackers
  • 3 Tablespoons butter, melted
  • Nonstick cooking spray


  • 3 slices bacon, cooked crisp and crumbled (reserve grease for onions)
  • 1/2 cup chopped sweet onion
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated Swiss cheese(or Asiago)


    1. Preheat oven to 350.
    2. In small bowl combine cracker crumbs and melted butter. Divide crumbs among 6 ramekins  that have been sprayed with nonstick cooking spray. Use the bottom of a small glass to tap crumbs down to form crust.
    3. Saute onion in reserved bacon grease, for about 10 minutes or until soft and translucent. Place cooked onions on paper towel to drain excess oil if necessary.
    4. Cool, then divide equally among muffin tins on top of cracker crumbs. Add a sprinkling of bacon to each.
    5. Beat eggs; add milk, salt, pepper, and cheese. Ladle mixture over onions. Do not fill to the top or they will spill over while baking.
    6. Place ramekins on a baking sheet and bake 20-25 minutes, or until center is nearly set. Do not over bake.
    7. Let cool slightly and serve.


Mixture may be stored in refrigerator over night before baking.

Did you make this recipe?

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  1. Hi there! Love your site, recently discovered you via Tomkat Studio. Wondering what type of muffin cups/tins you’d suggest if I’m not using ramekins. Thanks a bunch and have a great day!

    1. Hi Debbie, thank you! I haven’t tried making these in muffin cups but you should be able to if you spray it well will non-stick spray. Alternatively, you could line them with cupcake liners for easy release AND a cute individual presentation.

  2. oh my, i am drooling! thanks so much for posting the recipe, i can't wait to try it out!

    and btw, i really love your blog! today i did a refashion that i think you'd like, a lace-cut out t-shirt that is no-sew! and easy to do with very little time.
    come and visit me at:

    thanks! sharde

  3. Am I missing something? The photo shows the "onion quiche" in little ramekins, but the recipe says mini-muffin tins. ??

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