Mini Crustless Onion Quiches

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Mini Onion Quiche

Delightfully oniony, a little cheesy, and no crust needed. These mini onion quiches are pretty, delicious, and definitely company-worthy.

Mini Crustless Onion Quiches
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian, Low-Carb
Yield: 8 mini quiches
  • Olive oil cooking spray
  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced or chopped
  • 1 teaspoon kosher salt, divided
  • 6 large eggs, lightly beaten
  • ½ cup low-fat cottage cheese
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon ground nutmeg
  • ¾ cup grated Parmesan cheese
  • ¼ cup white whole-wheat flour
  1. Preheat oven to 350 degrees F. Line a large baking sheet with foil. Place eight 6-ounce, oven and broiler safe ramekins on the foil and spray them with olive oil cooking spray.
  2. Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and ½ teaspoon kosher salt and cook, stirring often, 8 minutes, until lightly browned.
  3. Meanwhile, in a large bowl, whisk together the eggs, cottage cheese, ½ more teaspoon kosher salt, black pepper, and nutmeg. Using a spatula, mix in ½ cup of the Parmesan and the flour.
  4. Divide the cooked onions evenly between the ramekins. Pour the egg mixture over the onions. Bake 25-30 minutes, until puffed and set and a toothpick inserted in center comes out clean.
  5. Remove from oven. Switch oven to broil and set on high. Sprinkle the remaining ¼ cup Parmesan cheese on top of the quiches. Broil, oven door slightly cracked to avoid burning, 2-3 minutes, until cheese is browned.
  6. Serve in the ramekins, or use a paring knife to carefully loosen the sides, then invert onto a serving plate.
Nutrition Per Serving
Serving size: 1 mini quiche Calories: 211; Fat: 13g; Carbohydrates: 7g; Sugar: 0g; Sodium: 593mg; Fiber: 1g; Protein: 15g

Mini Onion Quiches

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