Recipe

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Quick and easy Mini Quiche Recipe to enjoy as a snack, a quick on-the-go breakfast, or even to pack in a lunchbox for work or school.

Grab eggs, cheese, and veggie leftovers, and let’s make this super simple Mini Quiche Recipe!

silver lunchbox with bowl of almonds, strawberries and small mini quiches

Crustless Mini Quiches

Believe it or not, this Mini Quiche Recipe 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.

You could say that I have an obsession with homemade mini quiches. Just on this site, I’ve shared my pizza mini quiches, spinach and bacon mini quiches, and zesty mini quiches. They are one of my favorites for healthy snacks or a quick weekday breakfast on my way to work.

This Mini Quiche Recipe turned out great for my family since is naturally gluten and grain-free. This means that this is one meal that accommodates everyone. And, because I used sharp white cheddar that is nearly lactose-free, my youngest can tolerate them as well.

Ingredients

Since this mini quiche recipe is a convenient meal made with leftovers, there are some ingredient swaps you can make to adapt it to what you have around. Here’s what I included:

Oil: for cooking.
Veggies: I used green zucchini and carrots, both grated. You can use other chopped veggies too.
Green onions: or a shallot. Optional for extra flavor and texture.
Eggs: bind the ingredients and add protein.
Cheese: this time, I used grated Monterrey Jack cheese. Cheddar, mozzarella, Swiss, or Mexican blend are also great options.
Salt: just enough to enhance all the flavors.

bowl of grated vegetables, next to bowl with three brown eggs and small dish of white shredded cheese

How to Make Crustless Mini Quiches with Zucchini

This Mini Quiche Recipe comes together quickly and the oven does the rest! Below I share with you and overview of the steps and useful cooking tips for success:

Prep the oven
While the oven preheats, grease a mini muffin pan. If you use a regular-sized muffin pan, the cooking time will be longer.
Prep the veggies
I grate the veggies finely with a cheese grater so they cook through, and the texture becomes soft like a quiche. If you are doubling this recipe, you can run your veggies through the food processor for ultimate speed. Then, cook carrots, zucchini, and onion in a skillet until they begin to soften.
Combine
Once the veggies have cooled down, combine them with a mixture of eggs and grated cheese.
Bake
The mini quiches need 15-18 minutes in the oven in a mini muffin pan, or 26-28 in a regular muffin pan.
Enjoy!
Allow them to cool down before carefully removing them from the muffin pan.

Is this mini quiche recipe that easy? Check it out in this quick video:

Other Veggies You Can Put in Mini Quiches

This mini quiche recipe is a terrific way to repurpose veggie leftovers, so feel free to swap or add others like spinach, cauliflower, bell peppers, peas, or mushrooms.

Storing and Reheating Leftovers

Mini quiche leftovers can be stored in an airtight container or a zip bag for up to 3 days in the fridge or up to 2 months in the freezer. You can enjoy them cold, at room temperature, or reheat them in the microwave for 30 minutes or 1 minutes if they are frozen.

Crustless Mini Quiche Recipe

Silver lunchbox with mini quiches, strawberriess and whole almonds

Servings: 6

Prep Time: 10

Cook Time: 16

Total Time: 26

Quick and easy Mini Quiche Recipe to enjoy as a snack, a quick on-the-go breakfast, or even to pack in a lunchbox for work or school.

5 from 24 votes

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Watch how it’s made:

Ingredients

2 teaspoons oil
¾ cup packed grated green zucchini
¾ cup packed grated carrots
2 green onions, green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
⅓ cup grated Monterrey Jack cheese*
¼ teaspoon salt

Instructions

Prep:

Preheat oven to 350F (180C) and grease a mini muffin pan or a regular muffin pan.

Cook the veggies:

In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and onions, 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.

Combine:

In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.

Bake:

Bake for 15-18 minutes. If using a regular-sized muffin pan, bake for 26-28 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.