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Crustless Zucchini and Pesto Mini-Quiches - Ready to Eat Dinner

The sneaky goodness of zucchini mixed with some pesto gives this crustless mini quiche recipe a delicious taste you are sure to love.
8 Servings Recipe By

Ingredients

  • 1/4 cups Cornstarch
  • 1/2 cups Milk #1
  • 4 individual Egg
  • 3/4 cups Milk #2
  • 1 cup Heavy Whipping Cream
  • 3/4 teaspoons Kosher Salt
  • 1 tablespoon Olive Oil
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups slice Green Onion (Scallion)
  • 1 1/2 cups grate Zucchini
  • 1 cup Mozzarella Cheese, Shredded
  • 2 tablespoons Pesto

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini quiches
  • 255 Calories
  • 21g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 160mg Cholesterol
  • 384mg Sodium
  • 8g Total Carb
  • 0g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Put the cornstarch in a bowl.
  2. Whisking steadily, slowly pour in milk #1, mixing until combined.
  3. Whisk in the eggs, mixing again until combined, then gradually whisk in milk #2, the cream, and salt.
  4. In a nonstick pan, heat oil over medium heat.
  5. Add garlic and green onions and stir for about 2 minutes.
  6. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
  7. Spray muffin tins with cooking spray.
  8. Put a pinch of Mozzarella cheese into each muffin cup, a teaspoon of the zucchini mixture, and a teaspoon of pesto.
  9. Pour batter into each muffin cup, filling 3/4 full.
  10. Bake at 400 degrees until the quiches puff and start to turn golden, 18-20 minutes.
  11. Let cool for 10 minutes and remove from muffin tins.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Put the cornstarch in a bowl.
  2. Whisking steadily, slowly pour in milk #1, mixing until combined.
  3. Whisk in the eggs, mixing again until combined, then gradually whisk in milk #2, the cream, and salt.
  4. In a nonstick pan, heat oil over medium heat.
  5. Add garlic and green onions and stir for about 2 minutes.
  6. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
  7. Spray muffin tins with cooking spray.
  8. Put a pinch of Mozzarella cheese into each muffin cup, a teaspoon of the zucchini mixture, and a teaspoon of pesto.
  9. Pour batter into each muffin cup, filling 3/4 full.
  10. Bake at 400 degrees until the quiches puff and start to turn golden, 18-20 minutes.
  11. Flash freeze.
  12. Once frozen, place in freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave until warmed through.

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