Crustless Zucchini Quiche in Muffin Tins 5 g net carbs

This crustless zucchini quiche are 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 are simply quiche with no crust ! Consequently, they are perfect keto quiche since they don’t have the carb from wheat crust. There is few ways to bake a crustless zucchini quiche, it can be baked in a large 9 inches quiche pan or in single muffins hole tray for single serve breakfast.

How to make muffin tray quiche?

This is a muffin tray recipe it means that each crustless quiche are baked in a jumbo 8 hole muffin tray. It is a very convenient recipe to create single serve keto breakfast with same amount of carbs per serve. First, you need to prepare the zucchini, peeling then lengthwise with a vegetable peeler and create ribbon. The zucchini ribbons act as crust. It is the trick to make single serve crustless quiche that hold in one hand. Below, you can see how to arrange the zucchini ribbons in the muffin holes to make sure they are fully covered.

Next, prepare the filling by cooking some grated zucchini along with pesto. Finally, combined the cooked zucchini with egg almond milk batter and fill each hole with the filling.

How to rewarm your quiche?

It is better to serve these zucchini quiche hot. However, you can also store leftover in the fridge up to 3 days or freeze them in airtight container. In order 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!
• 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 others keto zucchini recipes below

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xoxo Carine

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Crustless Zucchini Quiche with Pesto and Parmesan

Single Serve crustless zucchini quiche with Pesto and Parmesan. Low carb, 8.5g of net carbs per serve, fulfilling with 18.5g protein per serve. A healthy brunch recipe for the egg lovers. Clean eating quiche. Paleo + low carb.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

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8 people

4.85 from 98 votes

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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 large Egg at room temperature
• ▢ 2 cup Unsweetened Almond Milk at room temperature
• ▢ 2 cup Shredded 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)

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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 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 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.

Freezing: You can freeze the cooked Crustless zucchini quiche too. Wait until cool and freeze in airtight plastic box leaving half thumb space between each quiche. Don't overlap them or separate with a piece of parchment paper - easier to defrost later on. Defrost the day before you intend to eat and rewarm in the oven or microwave few minutes.

Cheese: you can also replace parmesan by grated cheddar, edam or mozzarella. 

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Nutrition Facts

Crustless Zucchini Quiche with Pesto and Parmesan

Amount Per Serving (1 crustless quiche)

Calories 234.1 Calories from Fat 146

% Daily Value*

Fat 16.2g25%

Saturated Fat 6.6g41%

Cholesterol 145.5mg49%

Sodium 675.7mg29%

Potassium 294mg8%

Carbohydrates 7g2%

Fiber 1.8g8%

Sugar 3.6g4%

Protein 15.5g31%

Vitamin A 612.9IU12%

Vitamin C 14.1mg17%

Calcium 409.3mg41%

Iron 1.5mg8%

Net Carbs 5.2g

* Percent Daily Values are based on a 2000 calorie diet.