2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
1/3 cup grated Monterrey Jack cheese*
1/4 teaspoon salt
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.
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.