This mini zucchini quiche recipe absolutely delicious and totally easy to make! Add this fresh and tasty dish to your menu planning.
This easy zucchini quiche is full of healthy and hearty ingredients! It’s a fresh take on the traditional quiche that requires no crust and creates perfect individual servings.
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If you have your own garden and have ever grown zucchini before, then you know that there is a certain time of year when it seems that everyone suddenly has an abundance of zucchini.
People are more than willing to share their crop and there are tons of zucchini recipes out there to choose from. If you are looking to make more than just the traditional zucchini bread or zucchini chocolate cake, today’s simple dish is an excellent alternative.
This crustless zucchini quiche recipe is a great way to increase your vegetable intake, makes a delicious breakfast, and is perfect for a light dinner. It also makes a great low carb option for those of you who are following a low carb or keto lifestyle.
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Supplies:
Mini Zucchini Quiche Recipe:
Ingredients:
- 3 cups, fresh kale
- 2 medium zucchini
- 2 pieces of bacon, cooked
- ½ cup ricotta cheese
- 6 eggs
- 2 Tbsp feta cheese
- 1 tbsp green onion, diced
- 1 tbsp fresh thyme
- 1 tbsp olive oil
Directions:
1. Prepare all ingredients.
2. Cut the zucchini into thin strips.
3. Lay out the strips in the form of a ring in a baking dish, putting the chopped kale in the center.
4. Add ricotta, beat an egg into each ring.
5. Add bacon and crumbled feta.
6. Sprinkle with chopped onion, thyme leaves. Add oil to the bottom of the baking dish.
7. Bake in the oven at 350 degrees F for 15-20 minutes.
Tips and tricks:
- Line your baking sheet with parchment paper to prevent the nests from sticking. It also makes cleaning up a snap.
- Try using grated zucchini, instead of strips, to make your nests.
- For a creamy texture, add a splash of heavy cream or whole milk to your eggs.
- Make individual nests, or turn this delicious recipe into a full size zucchini pie. Bake it in a pie dish or tart pan.
- To make things even more simple, throw all of the ingredients into a large bowl and mix it all together. Then, just pour all of the egg mixture into your pie plate and bake.
- Add a pastry crust. You can use a tube of refrigerated dough to make a deep dish pie crust, use a regular frozen pie crust, or make your own crust at home from your favorite recipe.
- This crustless quiche is easily customizable. Use whatever veggies, cheese, and seasonings that your family enjoys the most.
- Baking time will vary, depending on whether you make smaller nests or make a whole pie.
- Store leftovers in an airtight container or wrapped tightly in plastic wrap, in the fridge.
- For the best results in flavor and texture, I find that small to medium zucchini are usually the way to go. When they get too big, the seeds tend to take over.
Alternate ingredients:
- Parmesan cheese
- Cheddar cheese
- Goat cheese
- Yellow squash, in place of some or all of the zucchini
- Red pepper
- Fresh spinach, in place of some or all of the kale
- Red onion
- Garlic cloves or garlic powder
- Fresh herbs, like fresh parsley
I hope you and your family enjoy this easy and delicious recipe! The next time you are looking for new recipes to use fresh zucchini, give this easy zucchini quiche recipe a try.
If you love this mini zucchini quiche recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it to!
Mini Zucchini Quiche Recipe
This mini zucchini quiche recipe absolutely delicious and totally easy to make! Add this fresh and tasty dish to your menu planning.
Ingredients
- 3 cups, fresh kale
- 2 medium zucchini
- 2 pieces of bacon, cooked
- ½ cup ricotta cheese
- 6 eggs
- 2 Tbsp feta cheese
- 1 tbsp green onion, diced
- 1 tbsp fresh tyme
- 1 tbsp olive oil
Instructions
1. Prepare all ingredients.
2. Cut the zucchini into thin strips.
3. Lay out the strips in the form of a ring, putting the chopped kale in the center.
4. Add ricotta, beat an egg into each ring.
5. Add bacon and crumbled feta.
6. Sprinkle with chopped onion, thyme leaves. Add oil.
7. Bake in the oven at 180 degrees for 15-20 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 199mgSodium: 202mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 12g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
