CARROT & ZUCCHINI MINI QUICHES
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
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
CARROT & ZUCCHINI QUICHE
Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
- Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
ZUCCHINI-CARROT CRUSTLESS QUICHE
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.
CRUSTLESS CARROT ZUCCHINI QUICHE
Easy and quick breakfast quiche, made with just five ingredients.
Provided by Michal Martinek
Time 50m
Number Of Ingredients 5
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.
ZUCCHINI-CARROT CRUSTLESS QUICHE
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
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
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
CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
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
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
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