Zucchini Quiche Muffins

Zucchini-Quiche-Muffins

These zucchini quiche muffins were created one evening when I didn’t feel like making zucchini pizza, but I wanted something similar.  I didn’t use any cheese or substitute in these, but you certainly could.

For a low-carb meal, eat them alone or with coconut flour biscuits.  If you’re not watching carbs, they would also be good with gluten-free biscuits or bread balls.

This recipe is easy to experiment with.  If it was summertime, I would have used fresh tomatoes.  I used chopped turkey bacon, but any chopped cooked meat should work.  You could also try different herbs.

I recommend using farm fresh eggs and organic ingredients.

4.8 from 5 reviews
Zucchini Quiche Muffins
Author: 
 
Ingredients
  • 6 large eggs
  • 2 cups shredded zucchini
  • ½ cup canned diced tomatoes, drained
  • ¼ cup almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon dried basil
  • 1 cup chopped cooked bacon (or other cooked meat)
Instructions
  1. Preheat the oven to 350° and grease a 12 cup muffin tin.
  2. Break the eggs into a mixing bowl. Whisk until the yolks and whites are combined.
  3. Add the remaining ingredients and stir together.
  4. Spoon evenly into 12 muffin cups.
  5. Bake for 20 minutes or until the egg is set in the center of the muffins.
  6. Let cool in the pan for a few minutes, then move to a serving plate.

 



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Comments

  1. Deb says

    These look so good. Look forward to making them. I printed the recipe, but would love to have the picture included. Thanks!

  2. Laura says

    I made these last night, and they’re terrific! I substituted turkey bacon (about 10 slices, chopped). Made them for quick and easy breakfasts, but then had to have one last night for a snack to be sure they tasted okay. Then my daughter and my husband each had one for a snack, and then my daughter took some home with her…. so now I’m down to about 6 already! My husband HATES zucchini with a passion, so I peeled it before grating it, and I kind of hoped it would disappear in the middle. It didn’t disappear, but he still enjoyed the quiche muffin, and didn’t mention the zucchini, so it’s all good. : )

    • says

      Thanks for sharing that with me. I can visualize it all happening! That’s how it would go at my house. I’m so glad your husband liked them despite the zucchini.

    • says

      Almond flour is quite different from any grain or starchy flour in baking, especially because it contains more fat. I really don’t know how rice flour would work in this recipe. If you give it a try let me know.

  3. says

    Looks great! I am interested In a substitute for almond flour as well, as my husband is allergic to Almonds; and I am totally gluten intolerant. very interested in joining your email list.

    Thanks,
    Beverly

  4. Raylene says

    These sound wonderful but I can’t eat tomatoes since they are a nightshade. What veggie would you suggest as a substitue?

    Thank you!

  5. Jo Sherman says

    Thank you for these delicious recipes – can i use normal gluten free plain flour instead of almond flour? Its quite hard to get over here in England.

    Thanks again

  6. Stefanie says

    I was wondering how many calories were in the muffins? If I missed a post where you listed this, I do apologize.

  7. Deidre Lincoln says

    Gluten Free self raising flour is fine to use. I’m constantly making GF quiche muffins as my family and friends love them, my grandchildren love it when I make mini quiche. If you use GF flour, omit the baking soda. I make a vegetarian version using mushrooms, I also put onions in my quiche. It’s up to you and your personal choice, use what you have in the refrigerator.
    I’ll be making a 200 mini quiche for my grandsons 2nd birthday next week, they freeze beautifully.

    Happy baking ladies.

    Merry Christmas ????

  8. Jeanine Plitt says

    I made these this morning for breakfast and were a hit… I added chopped onion and no meat in them this time anyway. I did subsitute the almond flour with gluten free all purpose flour and it worked fine. The almond flour was just a little costly. This receipe is a keeper and will be made again.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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