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Carrot & Zucchini Mini Quiches

5 from 1 reviews

Ingredients

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  • 2 teaspoons coconut oil* (or any oil)
  • 3/4 cup packed grated green zucchini
  • 3/4 cup packed grated carrots
  • 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

Instructions

  1. Preheat oven to 350F (180C) and grease a mini cupcake pan.
  2. 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.
  3. In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
  4. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Equipment

Notes

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.

Nutrition