I've make ibeen making a recipe like this in a standard quiche pan for years. I love the individual serving idea! I use six eggs and a 2 cup measuring cup. I add milk as neede to complete the 2 cup measure. I use organic cheese and grate it myself and I usually add 1/4 cup finely shopped green onions, chives, shallots, or leeks. If you try my method in a muffin tray before I do, let me know if you have excess mixture. And yes I know "crustless quiche" is an oxymoron! But it's a term that came into use in the 90's when people were avoiding carbohydrates --and was part of the South Beach at other diet plans.