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Easy Crustless Zucchini and Feta Mini Quiches

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These light, fluffy mini quiches are packed with zucchini, tangy feta, and fresh dill, all without the fuss of a crust. Perfect for meal prep, brunch, or a quick, protein-packed snack.

Ingredients

Scale
  • 2 medium zucchini (about 300g total), grated and squeezed dry
  • 1 teaspoon salt
  • 6 large eggs, room temperature preferred
  • 1/2 cup milk (120ml), whole milk recommended
  • 1/4 cup heavy cream (60ml)
  • 1 cup crumbled feta cheese (about 150g)
  • 1/2 cup shredded mozzarella or Gruyère (about 50g)
  • 1/4 cup finely chopped fresh dill (or 2 teaspoons dried)
  • 2 tablespoons finely chopped green onions (about 2 scallions)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • Non-stick cooking spray or butter for greasing

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with non-stick spray or butter.
  2. Grate the zucchini using the large holes of a box grater. You should have about 2 cups of grated zucchini.
  3. Place the grated zucchini in a colander and sprinkle with 1 teaspoon salt. Toss to coat and let sit for 10 minutes to draw out moisture.
  4. After 10 minutes, transfer the zucchini to a clean kitchen towel. Gather the corners, twist, and squeeze as hard as you can to remove as much liquid as possible.
  5. In a large bowl, whisk the 6 eggs until uniform and slightly frothy, about 30 seconds. Add the milk, heavy cream, garlic powder, and black pepper. Whisk again until combined.
  6. Stir in the squeezed zucchini, crumbled feta, shredded mozzarella, fresh dill, and green onions. Fold gently until evenly distributed.
  7. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full. Use a 1/4-cup measuring cup for consistent portions.
  8. Bake for 18-22 minutes, or until the quiches are puffed, golden on top, and a toothpick inserted in the center comes out clean.
  9. Let the quiches cool in the pan for 5 minutes. Run a small knife or silicone spatula around the edges to loosen, then gently lift them out. Transfer to a cooling rack to cool completely or serve warm.

Notes

Salting the zucchini is crucial to prevent soggy quiches. Use room temperature eggs for best texture. Let quiches rest in the pan for 5 minutes before removing. For variations, try adding cooked bacon, mushrooms, or sun-dried tomatoes. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crustless quiche, mini quiche, zucchini quiche, feta quiche, gluten-free, low-carb, meal prep, easy breakfast, healthy brunch

Find it online: https://grubella.com/easy-crustless-zucchini-and-feta-mini-quiches/