Crustless Zucchini Quiche in Muffin Tins 5 g net carbs
This crustless zucchini quiche is the most convenient keto breakfast on the go, baked in jumbo muffin tins! You will love the combo of egg, zucchini, pesto, and Parmesan. Bonus, this single-serve crustless quiche freeze really well too to meal prep your next keto breakfast.
What’s a crustless zucchini quiche?
Crustless zucchini quiche is simply quiche with no crust! Consequently, they are the perfect keto quiche since they don’t have the carb from the wheat crust.
Although there are a few ways to bake a crustless zucchini quiche, it can be baked in a large 9 inches quiche pan or single muffins hole tray for a single-serve breakfast.
How to make muffin tray quiche?
This is a muffin tray recipe which means that each crustless quiche is baked in a jumbo 8 hole muffin tray. It is a very convenient recipe to create a single-serve keto breakfast with the same carbs per serve.
First, you need to prepare the zucchini, peeling then lengthwise with a vegetable peeler, and create a ribbon. The zucchini ribbons act as the crust. It is the trick to make a single serve crustless quiche that holds in one hand.
Below, you can see how to arrange the zucchini ribbons in the muffin holes to ensure they are fully covered.
Next, prepare the filling by cooking some grated zucchini along with the pesto. Finally, combined the cooked zucchini with egg almond milk batter and filled each hole with the filling.
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How to rewarm your quiche?
It is better to serve these zucchini quiche hot. However, you can also store leftovers in the fridge for up to 3 days or freeze them in an airtight container. To rewarm your crustless zucchini quiche, you can:
- pop them in the microwave for 1 minute – not the best as the egg texture gets a bit chewy, but if you are at work, it is a way to do it!
- bake them at 120C (250F) for 10-12 minutes until warm in the center
More keto zucchini recipes to try
Zucchini is an amazing keto vegetable, low in carb and tasty! if you love zucchinis, try some of my other keto zucchini recipes below
Did you make these muffin tin crustless zucchini quiches? Share your picture with me on Instagram.
xoxo Carine
Recipe Card
Crustless Zucchini Quiche with Pesto and Parmesan
Recipe Macros
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Ingredients
Pesto Zucchini mixture
- 2 tablespoons Extra Virgin Olive Oil
- 1 Onion finely chopped
- 3 cups Grated zucchini ends trimmed - about 4 medium size zucchini
- 2 tablespoons Pesto
Quiche Egg and Cheese Pesto Filling
- 6 large Eggs at room temperature
- 2 cups Unsweetened Almond Milk at room temperature
- 2 cups Shredded Parmesan
- 3 tablespoons Pesto
- 1 ½ tablespoon Oregano
- ¼ 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 200°C (400°F).
For the muffin tins preparation
- With a vegetable peeler, peel one zucchini into thin ribbons. Make sure you trimmed the ends of the zucchini first. Don't peel the other zucchinis.
- Grease a 6-hole jumbo 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 it 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 tablespoons 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 on 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 it over. All the crustless quiche will come out together and it should not break using this technique.
- Eat hot or cold.
- Store in the fridge for up to 3 days, on a plate covered with foil to prevent the quiche from drying out.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, and founder of Sweet As Honey.
I'm passionate about sharing easy, tasty recipes that are both delicious and healthy
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
Browse all my recipes here.
I hope that you too find the recipes you love on Sweetashoney!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi do you have a keto pesto
No I don’t but all pesto at the store are keto approved, it contains only basil leaves, pine nuts, salt, garlic and parmesan. Enjoy the recipe, XOXO Carine
You might want to add under the “For the muffin tins preparation” section that you used a LARGE size muffin tin. Using regular size muffin tins changes the yield. I also chose to swap a cup of Parmesan cheese with sharp cheddar cheese and added chopped bacon to the egg mixture. Tastes Great!
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!