I know it is not the zucchini season in New Zealand and I should not buy zucchini right now. But, what can I do? Baby is craving zucchini and cheese! Good excuse don’t you think? I am now almost 15 weeks pregnant – I like to think about the week ahead and not the one I am currently going through. It makes the pregnancy process a bit ‘faster’ in my mind – yes you know I don’t really enjoy being pregnant because I am a food lover and it makes me feel sick! I guess that is why I allow myself to buy zucchini at $9/kilo right now – crazy I know! but I have to eat what goes down. SO back to this lovely recipe! As I said I have always been a big fan of crustless quiche and zucchini quiche especially. But I also always found crustless zucchini quiche soft and difficult to carry as an on-the-go breakfast. So today I tried to make them in a muffin tray using some thin zucchini ribbon to design a crust-like style that makes them hold together a bit more.
You see pretty easy to hold in your hands 🙂 but it even look pretty lovely served on a plate for dinner. I made 12 of those zucchini quiche so we had plenty to eat for dinner too.
Crustless Zucchini quiche – eat them hot or cold
I usually rewarm zucchini quiche in the microwave for few minutes and eat them lukewarm. But I tried those cold and it was delicious too. It remind me a savory french flan – which is a soft egg and cheese dish that we serve in France as an entree. I really believe it makes a great cold summer dinner too serve with a green salad.
I love the rich zucchini filling. It thick and dense but still very juicy and soft with a delicious pesto and parmesan flavor. Really, there is no more to say than Bon appetit or simply enjoy this delicious healthy low carb recipe and if you try it let me know how you like it hot or cold ?
Are you still not sure how easy it is to make this lovely Crustless Zucchini Quiche ? Watch my full recipe video and make this healthy dinner tonight !
Crustless Zucchini Quiche with Pesto and Parmesan
Ingredients
Pesto Zucchini mixture
- 2 tablespoon Extra virgin olive oil
- 1 Onion finely chopped
- 3 cup Grated zucchini ends trimmed - about 4 medium size zucchini
- 2 tablespoon Pesto
Quiche Egg and Cheese Pesto Filling
- 6 Egg
- 2 cup Unsweetened coconut milk
- 2 cup Grated Parmesan
- 3 tablespoon Pesto
- 1 1/2 tablespoon Oregano
- 1/4 teaspoon salt
For the muffin tins preparation
- 1 Zucchini peeled into ribbons
- 1 teaspoon Coconut oil or vegetable oil of your choice (to grease the muffin tins)
Instructions
- Preheat oven to 200C (392F).
For the muffin tins preparation
- With a vegetable peeler, peel one zucchini into thin ribbon. Make sure you trimmed the ends of the zucchini first. Don't peel the zucchini.
- Grease a 8-hole muffin tray with a bit of coconut oil and arrange the thin zucchini ribbons all around the muffin tin including the bottom to create a crust-like style. Repeat for each muffin hole until the tray is full. Set aside.
Pesto Zucchini Mixture
- Grate fresh zucchinis into 3 cups of grated zucchini. I used a manual grater but you can use a food processor with the right attachment.
- Squeeze out the excess water with your hand and discard the zucchini water or reuse in another recipe.
- In a saucepan warm olive oil and add chopped brown onion and grated zucchini. Fry under medium heat until fragrant and no more liquid appears in the pan. It should not take more than 5 minutes. Stir in 2 tablespoon of pesto into the cooked zucchini.
- Cool down for 15 minutes in a bowl before using.
Quiche Egg and Cheese Pesto Filling
- Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto and grated Parmesan. Adjust salt and pepper to your taste.
- Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill each prepared muffin tin. I used about a cup per muffin case. It depends of the size of muffin tins you use of course mine are jumbo size.
- Bake for 35-45 minutes or until a pick inserted in the middle comes out clean.
- Carefully remove from the muffin tray. Place a cookie rack on top of the muffin tray and flip over. All the crustless quiche will comes out together and it should not break using this technique.
- Eat hot or cold.
- Store in the fridge up to 3 days, on a plate covered with foil to prevent the quiche to dry out.
This recipe serve 8 crustless zucchini quiche. Nutrition panel is for one serve/one crustless quiche.
Leave a comment
Do you know how many regular size quiches I could make with a full recipe of the filling? Thank you.
I would say it makes one 10 inches (26cm) quiche. I am not too sure as I always make mine in my muffin tins for on the go breakfast. Enjoy the recipes on the blog! XOXO Carine.
Amazing! I also tried them with feta cheese and they were excellent! Do you have the nutrition facts for these?
Great! thanks for sharing your positive experience with this recipe. I just updated the recipe with the nutrition facts 🙂 Enjoy the blog. xoxo Carine.
Are you able to grow zucchini where you are? I’m a terrible gardener–the only thing I have ever been able to grow is zucchini. It grows despite my terrible gardening skills. Just a thought from an old lady.
I am a terrible gardener too. I tried cherry tomatoes, capsicum and lemon and I never get anything great. I should try zucchini for my next attempt if you say it is easy to grow 🙂 It is so expensive in NZ during winter but still one of my fav veggie!