Nourishing Tummies (Recipes)

Crustless Zucchini Quiche Cups

Quiche Cups

It’s summer time, and we all know what that means: it’s zucchini season! As an apartment dweller, I am only tangentially aware of the late July bumper crop that takes over everyone’s backyard gardens. But thanks to the awesome family members and friends who have their own gardens, I have not been left out of the summer squash bounty. On Sunday I was gifted a lovely, humongous zucchini and was immediately inspired for Monday’s dinner plans.

Baby and zucchini
*Baby shown for scale reference

But what to do? I didn’t want to resort to my go-to squash recipes of rustic ratatouille or uber-healthy zoodles. I wanted something a little different and I also wanted to incorporate ingredients that I already had in my kitchen. I thought it would be fun to make something handheld that would feature shredded zuke (because for some reason, I just had a hankering to shred the entire dang thing – my biceps are thanking me today).
I ended up with an idea for mini quiches cooked up in a muffin tin. But after the aforementioned shredding exercise, I wasn’t really feeling the whole crust-making endeavor so I settled for crust-less quiches. You could certainly prepare these with crusts or incorporate bread crumbs into the mixture for a savory touch. I wanted to add toasted hemp hearts to mine but totally forgot about it until they were in the oven. Whoops!
Anyway, to prepare the crust-less zucchini quiche cups, you’re going to want to assemble the following ingredients:

Cut zucchini

Shredded zucchini

You’ll need two cups for this recipe so depending on the size of your zuke, you may need one whole small squash or just part of a larger one.

Two cups of shredded zucchini
Two cups measured on the right (blue bowl). The rest is headed to the freezer.

Cut the peppers

Peppers (optional)

I was planning on featuring the zucchini all on its lonesome but when I opened the refrigerator, a bag of mini peppers jumped off of the shelf and into my arms so I decided to include them. They added a lovely color to the final product and a delightful crunch that I would have otherwise missed.

Peppers, eggs, and cheese

The Supporting Cast

Toss into the veggie four eggs and a cup of shredded mozzarella cheese mix together. I used my hands for this part but you could probably just use a plain old spoon if you’re averse to dirty fingers.

Add spice


I went pretty simple in spicing this dish – garlic saltpeppergreen Tabasco sauce, and a dash of paprika. Yum.

Put in oven
This is an example of what overfilled cups look like. Don’t do this.

Once everything is nicely mixed, pour your concoction into a muffin tin. This mixture is relatively loose, so you’re going to want to fill the cups about two-thirds of the way full. It wasn’t until I pulled this out of the oven that I realized this reality. I got eight overflowing, kind of messy mini quiches from this recipe, but ideally you should get nine or ten.

Finished cups
See what I mean? Sad. Ugly. Don’t do this!

Bake at 375 for 30-35 minutes, or until firm and slightly golden around the edges. Remove from oven and let cool before serving.



We enjoyed these as a light summer dinner, but they would certainly be excellent for breakfast or brunch. You could even cook up a batch, wrap tightly in plastic wrap and a Ziploc, and toss them into the freezer for quick, tasty breakfasts all week.

Crustless Zucchini Quiche Cups

(Raising Rystedts)

2 cups zucchini (shredded)
1 cup mozzarella cheese (shredded)
4 eggs
1 cup diced pepper (optional)
1 tsp. garlic salt
1 tsp. pepper
1 tsp. paprika
10 sprinkles green Tabasco sauce

1) Preheat oven to 375 degrees.
2) Combine zucchini, pepper, egg, and cheese in mixing bowl. Mix to incorporate ingredients together. Add spices.
3) Use a ladle to fill 10 muffin cups with egg and zucchini mixture. Cook for 30-35 minutes or until golden brown around the edges.
4) Cool and serve.

Gabrielle Rystedt on EmailGabrielle Rystedt on FacebookGabrielle Rystedt on Pinterest
Gabrielle Rystedt
Gabrielle Rystedt
Gabrielle Rystedt is a writer by day and a writer by night (because writers never sleep), who spends time balancing client orders, a couple of books and her blog at Raising Rystedts. She’s a business school grad who’s dabbled in management, both at the project and company level. She loves coffee and crafting, and enjoys settling down with a good book. Though as mom to three kiddos in three years, she realistically spends most of her time reheating her coffee and typing away like a crazy person on a laptop keyboard while surrounded by (clean) cloth diapers and cheddar bunnies.

What are your thoughts?