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Crustless Zucchini and Pesto Mini-Quiches - Lunch Version

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Crustless Zucchini and Pesto Mini-Quiches - Lunch Version

Tricia
The Cook
8 Servings
12 Ingredients
10 Comments

The sneaky goodness of spinach mixed with some pesto gives these the added taste they need to be delicious. Oh yea, that cheese crust helps too!

Read More
8 Servings
12 Ingredients
10 Comments

Ingredients

  • ¼ cups Cornstarch
  • ½ cups Milk #1
  • 4 individual Egg
  • ¾ cups Milk #2
  • 1 cup Heavy Whipping Cream
  • ¾ teaspoons Kosher Salt
  • 1 tablespoon Olive Oil
  • 2 teaspoons mince Garlic, Cloves
  • ½ cups slice Green Onion (Scallion)
  • 1 ½ cups grate Zucchini
  • 1 cup Mozzarella Cheese, Shredded
  • 2 tablespoons Pesto

Containers

Supplies

  • Labels
  • Cooking Sprays
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

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.

Categories

shellfish-free, fish-free, soy-free, traditional, spring, summer, fall, diet, low-sodium, low-carb, gluten-free, kid-friendly, vegetarian, wwfreestyle, wwfreestyle9-10

Categories

shellfish-free, fish-free, soy-free, traditional, spring, summer, fall, diet, low-sodium, low-carb, gluten-free, kid-friendly, vegetarian, wwfreestyle, wwfreestyle9-10

10 Comments

Join the discussion

  2. Thanks for the recipe! I freeze a bag of crustless quiche every week for my husband who has to get up very early everyday for work. This way I don’t have to get up with him to cook his breakfast. 🙂 I have never tried making quiche with pesto. Sounds delicious!

    Reply

  3. This looks really yummy! I’m eager to try it. Have you tried adding nutmeg to the recipe? I understand that anytime you have spinach and cream in something, adding just a bit of nutmeg really improves the flavor. I’ve added it to recipes that have these ingredients in the past and loved it.

    Reply

    1. The original recipe had nutmeg but I tweaked it out. You most certainly are welcome to add it back in though. I just felt like the addition of pesto might not react well with the nutmeg.

      Reply

  5. I would like to make the crustless zucchini and pesto mini quiches using the new pam cooking spray. I still have zucchini left from my garden!

    Reply