Believe it or not, this recipe for Carrot Zucchini Mini Quiches was born from the leftovers in my produce drawer.
I looked in my fridge, saw two sad carrots and one small zucchini and decided to make something delicious! Seriously, this recipe is amazing and SO EASY. Watch:
The thing I try to explain to my friends often is that I have this weird ability to look at ingredients and use them in my favorite basic recipes. Just on this blog, I’ve shared my Pizza Mini Quiches, Spinach and Bacon Mini Quiches, and Zesty Mini Quiches. They are all simple variations of my basic mini quiche recipe that work well in my favorite mini muffin pan.
Making Mini Quiches
I used to steer clear of mini muffin pan recipes because the pan was a real chore to clean. For years, I’ve said that someone needs to invent muffin pan cleaning sponges. Until I found a muffin pan where everything releases and cleanup is a breeze.
You could say that discovering this pan is what started my obsession with homemade mini quiches. Now they’re so quick to make by popping all the ingredients into the pan, and cleanup couldn’t be easier!
So back to these muffins. The sad carrots were leftovers from dinner, and the zucchini must have been forgotten at some point because I rarely leave a zucchini alone in the drawer unspiralized.
When I do a kitchen task once, I try to be efficient and prep-ahead. Click here to see how I spiralize once and store my zoodles, and here to see the spiralizers I’ve owned and how they compare.
And when I’m not spiralizing, I’m definitely grabbing these ingredients for Carrot Zucchini Cake Bars. If you’re in the mood for something sweet after these quiches, try the bars next. YUM.
Anyway, somehow, I had missed these zucchinis, and I’m honestly so glad I did, because this recipe has quickly become one of my favorites for healthy snacks or a quick weekday breakfast on my way to work.
These turned out great for my family since they are a naturally gluten and grain-free recipe. This means that this is one meal that accommodates everyone. And, since I used sharp white cheddar that is nearly lactose-free, my youngest can tolerate them as well.
Recipes like this are the backbone of my Family KickStart program. The one 30-day clean eating program that works for the whole family. Yep, 30 days of fresh, whole foods that are 100% kid-approved.
Sound like magic? It kindof is! Grab your free starter sample here to taste the magic for yourself.
Making the Best Mini Quiches
I chose to grate the veggies finely so they would cook through, and the texture would become soft like the quiche. To save some time or, if you are doubling this recipe, you can run your veggies through the food processor for ultimate speed -I just used a cheese grater, the same one I used to grate the white cheddar.
These come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them inside a lunchbox for school or the office. Since I don’t mind quiches at room temperature, I don’t bother warming them up, but if your family prefers warm eggs, heat them through in a microwave and send them inside a thermos.
Looking for something a little bigger? Try my favorite Puff Pastry Quiche Recipe! You can use the same flavor here, or try the tomato, zucchini version I made for lunch the other day.
Do you make mini quiches? If so, what is your favorite ingredient combination?
Carrot & Zucchini Mini Quiches
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 24 mini quiches 1x
Ingredients
- 2 teaspoons coconut oil* (or any oil)
- 3/4 cup packed grated green zucchini
- 3/4 cup packed grated carrots
- 2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
- 4 large eggs, whisked
- 1/3 cup grated Monterrey Jack cheese*
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350F (180C) and grease a mini cupcake pan.
- In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
- In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
- Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Notes
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.
Nutrition
- Serving Size: 4 mini quiches
- Calories: 94
- Sugar: 1g
- Sodium: 196.6mg
- Fat: 6.8g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Carbohydrates: 2.1g
- Fiber: 0.5g
- Protein: 5.8g
- Cholesterol: 130.2mg
Keywords: mini quiche, egg cups, healthy snacks
Are these are served cold (if packed in a school lunch)?
You can send them hot inside a thermos or at room temperature (cold) in a regular lunchbox. It’s a matter of preference.
My kiddos LOVED these, which was a little surprising. My oldest would love to just pop these in his lunch box whenever he wants but not every day. How do you think they would freeze? I would love to make a large batch and have them handy for him, but I have ne experience freezing egg products. What are your thoughts?
★★★★★
They freeze great! They are best heated up and placed inside a thermos or eaten immediately after. Enjoy!
Sounds delicious! I would love to make these for my toddler but she is allergic to eggs, what can I use to bind everything together? Would putting just cheese work? And also, can I use a normal sized muffin tin instead of mini? I don’t want to buy one specifically for this…
Many thanks and congrats on your amazing work!
★★★★★
Looks yummy! Can we use mozzarella cheese? That’s what I have …
Sure! You can use any cheese you like and be sure to keep the measurements the same.
Can you make these using egg white only? Would you alter the quantity of the eggs?
You could by using 10 egg whites + 3 tablespoons water.