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.
Yield:
Zucchini Quiche Muffins
Ingredients
- 6 large eggs
- 2 cups shredded zucchini
- 1/2 cup canned diced tomatoes, drained
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon dried basil
- 1 cup chopped cooked bacon (or other cooked meat)
Instructions
- Preheat the oven to 350° and grease a 12 cup muffin tin.
- Break the eggs into a mixing bowl. Whisk until the yolks and whites are combined.
- Add the remaining ingredients and stir together.
- Spoon evenly into 12 muffin cups.
- Bake for 20 minutes or until the egg is set in the center of the muffins.
- Let cool in the pan for a few minutes, then move to a serving plate.
These look great, Linda! Come summertime with the excess of zucchini for many, this recipe will really be a lifesaver! 😉
Shirley
These look so good. Look forward to making them. I printed the recipe, but would love to have the picture included. Thanks!
I’m looking forward to trying these. Not only do they look great but you didn’t add cheese so I don’t have to tinker with the recipe. Thanks! Pinned.
Would these be ok to freeze? They would make a great quick breakfast!
I haven’t tried freezing them. I’m sure you could, though you might notice some difference in the texture after freezing.
They freeze well. I use them for take along meals.
What a delicious idea! these would get my kids off to a great start in the morning!
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. : )
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.
I do not have Almond flour so could I substitute with Rice flour?
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.
Having for tea 🙂
Hi, I am allergic to tree nuts do you have a substitution suggestion for the flour?
I would try using rice flour.
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
Beverly, I would try using rice flour. You can subscribe to my email list here:http://www.feedblitz.com/f/?Sub=861573
These sound wonderful but I can’t eat tomatoes since they are a nightshade. What veggie would you suggest as a substitue?
Thank you!
Looking for Gluten, lactose and dairy free recipes
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
I haven’t tried it with other flour, so you’ll have to experiment.
Made these last night, they were delicious and so simple thanks for the recipe
I was wondering how many calories were in the muffins? If I missed a post where you listed this, I do apologize.
Stefanie, I’m sorry but I don’t have that information.
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 ????
Just made a batch of these,had one,YUMO!is all I can say!
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.
I’m glad you enjoyed it!
Thank You for sharing this recipe! Came out great!, I did add 1/2 cup chopped yellow onion, And, it’s Summer, so used fresh tomato from my garden, and fresh sweet basil, 2 teaspoon .
Made a double batch, so thinking of freezing leftover. Thank You again.