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Mini Crustless Asparagus Ham Red Pepper Quiche - these mini quiches are perfect for breakfast or brunch - they reheat well too!

Mini Crustless Asparagus Red Bell Pepper Ham Quiche

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 4 eggs
  • 1 1/3 cup organic milk
  • 1 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup asparagus chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup organic scallions chopped
  • 1 cup uncured ham chopped
  • 4 ounces gruyere cheese shredded


  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
  3. Heat olive oil in a large sauté pan. Add asparagus, red bell pepper, and half the chopped scallions. Sauté until asparagus is just tender, but still bright green; let cool.
  4. Spray nonstick 12 cup muffin tin with cooking spray.
  5. Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top.
  6. Bake 20 minutes, until quiches are firm and tops are lightly browned.

Recipe Notes

These can be stored in the refrigerator, but I recommend putting a paper towel underneath the quiches to absorb any excess liquid. Reheat in a toaster oven or microwave briefly.