Crustless Mini Zesty Zucchini Quiche

6 large eggs
½ cups (125 mL) milk, skim
1 tsp (5 mL) minced garlic
pinch* salt
1 Tbsp (15 mL) roasted red pepper flakes
½ cup (125 mL) grated zucchini
2/3 cup (160 mL) Italian cheese blend, shredded
1/2 cup (125 mL) green onions*, chopped (for garnish)


  1. Set oven to 400°F
  2. In a large mixing bowl, beat together eggs, milk, garlic, salt and pepper flakes. Set aside.
  3. Wash and grate zucchini (skin on).
  4. Add zucchini and cheese to egg mixture and stir.
  5. Scoop mixture into greased muffin tins at each ¾ full.
  6. Place in oven to cook for 15-17 minutes (10-12 minutes for mini-muffin-size).
  7. Cool for approximately 10 minutes once removed from the oven.
  8. Remove from pan and serve once appropriate temperature. Sprinkle with chopped green onions, if desired.

12 muffin-size quiche
24 mini-muffin-size quiche

Nutrient Analysis Note:
*pinch = 1/8 tsp (0.5 mL) for analysis results
**garnish not used for recipe analysis

Recipe compliments of Carla D’Andreamatteo