Crustless Zucchini Quiche | Muffin Tins Eggs Recipe

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 foodlover 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 !

Print Recipe

5 from 2 votes

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, fullfilling with 18.5g protein per serve. An healthy brunch recipe for the eggs lover. Clean eating quiche. Paleo + low carb. Muffin tin eggs recipe.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 8 crustless quiche

Calories: 439kcal

Ingredients

Pesto Zucchini mixture

• 2 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 3 cup grated zucchini ends trimmed - about 4 medium size zucchini
• 2 tablespoon pesto

Quiche Egg and Cheese Pesto Filling

• 6 eggs
• 2 cup dairy free milk like coconut milk or almond 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 extra virgin 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 holes 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.

Notes

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 cheeddar, edam or mozzarella. 

Nutrition

Serving: 1crustless quiche | Calories: 439kcal | Carbohydrates: 10.5g | Protein: 18.5g | Fiber: 1.9g | Sugar: 2.4g

This recipe serve 8 crustless zucchini quiche. Nutrition panel is for one serve/one crustless quiche.

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