What about mini muffins, or Costco muffins cut in 1/4's? Then lots of fresh fruit: sliced apples, bananas, strawberries, blueberries, orange slices, watermelon, cantaloupe...then cheese.
I have an easy crustless baked quiche that can be cut into little cubes....baked the day before, cooled, then cut. People ask for the recipe all the time no matter where I take it. PM if you want the recipe.
RE: Crustless Quiche
1/2 cButter melted
1 tsBaking Powder
1 lbLarge-curd cottage cheese
2 cn(4-oz) diced green chiles
1 bunch finely chopped green onions/scallions
Black Pepper; freshly ground
1 lb Aged Chedar cheese; grated
Variation: It is super easy to substitute with other veggies. Since regions have their favorite flavors, I have used frozen, chopped spinach instead of the chiles. Both are a big hit. I have sauted thinly sliced zucchini or shredded zucchini when in season. This turns it into a garden style quiche. Sometimes I'll add ham or bacon, if it's leftover. I have even been known to add a block of soft tofu while mixing the eggs. No one ever knows nor can they tell. It's very pretty with thinly sliced tomatoes layered on top.
After you try this, you'll probably never go back to quiches with a high calorie crust.
Whip the eggs in a large mixing bowl until fluffy. Whisk in the melted butter, flour, baking powder, and salt. Stir in the cottage cheese, chiles, black pepper and half the cheddar. Pour the mixture in a greased 13x9 inch glass baking dish. Top with remaining cheese (optional: and thinly sliced tomatoes). Bake in a preheated 400 degree oven for 15 minutes. Then reduce the temperature to 350 degrees and continue to bake for 35 to 40 minutes, or until the eggs are set and the top is lightly browned. Allow to cool a bit and cut into squares.