Crustless Carrot Zucchini Cheese Mini Quiches Recipes

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CARROT & ZUCCHINI MINI QUICHES



Carrot & Zucchini Mini Quiches image

Quick and easy carrot zucchini mini quiches. Perfect for snacks, a quick on-the-go breakfast or even to pack in a lunchbox for work or school.

Provided by Laura Fuentes

Time 26m

Number Of Ingredients 7

2 teaspoons coconut oil* (or any oil)
3/4 cup packed grated green zucchini
3/4 cup packed grated carrots
2 green onions, green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
1/3 cup grated Monterrey Jack cheese*
1/4 teaspoon salt

Steps:

  • 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.

Nutrition Facts : ServingSize 4 mini quiches, Calories 94 calories, Sugar 1g, Sodium 196.6mg, Fat 6.8g, SaturatedFat 3.5g, TransFat 0.1g, Carbohydrate 2.1g, Fiber 0.5g, Protein 5.8g, Cholesterol 130.2mg

CRUSTLESS CARROT ZUCCHINI QUICHE



Crustless Carrot Zucchini Quiche image

Easy and quick breakfast quiche, made with just five ingredients.

Provided by Michal Martinek

Time 50m

Number Of Ingredients 5

½ cup (70 g) coarsely grated, peeled carrot (about 1 small carrot)
1½ cup (220 g) coarsely grated zucchini (about 1 medium zucchini)
8 eggs
2 tablespoons finely chopped fresh dill (see note)
½ teaspoon salt

Steps:

  • Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
  • Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
  • Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
  • Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
  • Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.

MINI QUICHES (CRUSTLESS)



Mini Quiches (Crustless) image

A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.

Provided by Susie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 12

Number Of Ingredients 9

cooking spray
1 pound bulk sausage
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup chopped green onion
8 eggs
⅔ cup instant potato flakes
½ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
  • Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  • Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
  • Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g

CRUSTLESS COTTAGE CHEESE MINI QUICHES



Crustless Cottage Cheese Mini Quiches image

These crustless cottage cheese quiches are simple to make and vegetables can be interchanged with what you have. If you want a knock off of the pricey souffle sold at a local cafe chain, just add puff pastry to the bottom of a pie tin.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 40m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
3 eggs
½ cup cottage cheese
¼ cup milk
1 cup chopped cooked broccoli
½ cup shredded Colby-Monterey Jack cheese
¼ cup chopped red bell pepper
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
  • Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
  • Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine.
  • Divide mixture evenly between the prepared muffin cups.
  • Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 2.8 g, Cholesterol 107.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 358.3 mg, Sugar 1.1 g

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES



Crustless Carrot, Zucchini & Cheese Mini-Quiches image

I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.

Provided by Chef Netteski

Categories     Lunch/Snacks

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups Carnation Evaporated Milk
3 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups carrots, grated
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded

Steps:

  • Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
  • In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
  • Stir in cheese, carrots, zucchini and bell pepper.
  • Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
  • Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8

ZUCCHINI-CARROT CRUSTLESS QUICHE



Zucchini-Carrot Crustless Quiche image

Provided by Amanda Harmatys

Categories     Breakfasts/Brunches

Yield 16

Number Of Ingredients 9

1 tsp olive oil
1 large onion (finely chopped)
1 large zucchini (cut into 1/2-inch cubes)
1/2 tsp salt
2 large eggs
1/4 cup milk
3 medium carrots (peeled, grated and dried)
1 cup cheddar cheese (shredded)
1 tbsp dill (chopped)

Steps:

  • Heat oven to 375°F. Lightly coat 8-inch square or round baking pan with nonstick cooking spray. In large nonstick skillet over medium heat, heat oil. Add onion. Sauté until slightly softened, 3 minutes. Add zucchini. Increase heat to medium-high and sauté until zucchini is soft and all liquid has evaporated, 7 to 10 minutes. Stir in 1/4 teaspoon of the salt. Remove from heat.
  • In large bowl, beat eggs, milk, and remaining 1/4 teaspoon salt. Add carrots, zucchini, cheese, and dill. Spread in prepared pan.
  • Bake until quiche is just set in center, 45 minutes. Transfer to wire rack. Let cool at least 10 minutes before cutting. Serve warm or at room temperature.

CARROT AND CHEESE CRUSTLESS QUICHE



Carrot and Cheese Crustless Quiche image

This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.

Provided by CookingSandefer

Categories     Lunch/Snacks

Time 50m

Yield 4-12 squares, 4-12 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
1/2 small onion, finely chopped
1 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
4 eggs
2/3 cup milk
1 cup shredded mozzarella cheese
paprika (optional)

Steps:

  • In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
  • Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
  • Remove from heat and cool.
  • In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
  • Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
  • Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
  • Cut into square and serve.

Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2

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