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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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.

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