It’s not often that when I open the refrigerator something calls out to me and says “eat me! eat me! I’ll make an awesome recipe if you decide to grab me!” But this week, I had two sad carrots and one small zucchini in the produce drawer, and they did say: pick us and make carrot zucchini mini quiches! Almost.
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.
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.
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.
So, as you can see, I had no choice but to grab the lonely veggies and cook them in something. And thus, this is how my mini quiche recipe came to the rescue! 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.
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
- Yield: 24 mini quiches 1x
- 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
- 1/3 cup grated Monterrey Jack cheese*
- 1/4 teaspoon salt
- 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.
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.