Cheesy Courgette Crustless Mini Quiche Recipe
Home » COOK » Recipes » Recipes by Ingredient » Eggs »Looking for a healthier alternative to traditional quiche? Try this cheesy Courgette Crustless Mini Quiche recipe!
Made with eggs, courgette (zucchini), cottage cheese, and shredded cheese, they’re packed with protein and low in calories.
Plus, they’re easy to make ahead of time and great for on-the-go breakfasts or low carb snacks!
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Courgette Crustless Mini Quiche
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
This recipe for cheesy Courgette Crustless Mini Quiche was one of the breakfast items I made when I first started meal prep.
It came about because I had too much topping mixture for another dish, and I didn’t want it to go to waste.
So I put a spare courgette (zucchini) and the cheesy mixture together to create these mini quiches that I had for breakfast that week.
Crustless quiches are great if you are watching your carbs, and it’s one of the reasons why I made these ones!
They’re also great for breakfast, as a snack, or to take on a picnic.
More Quiche Filling Suggestions
You can tailor these with any fillings you like. Here are a few suggestions to get you going:
- Feta Cheese & Spinach
- Bacon and Tomato
- Ham and Leek
- Roasted Peppers
- Mushrooms, Ricotta & Spinach
I’ve made crustless mini quiches before using leftover roast chicken, and they are so easy to do.
My mixture for the chicken quiches was completely different from this one, but both work well!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Ingredients Needed For Courgette Crustless Mini Quiche
- Courgette – also known as zucchini. It is cut into small pieces and gently fried before using in the quiche mixture. You could use other veggies if you prefer – aubergine (eggplant), bell peppers and mushrooms would all work well.
- Cottage Cheese – is higher in protein than other cheeses and an excellent source of calcium.
- Cheddar Cheese – use a good, strong, sharp cheddar to get the most flavor.
- Parmigiano Reggiano – also known as Parmesan is a hard Italian cheese. Be sure to buy a block to grate/shred at home rather than the powdery stuff you can buy in grocery stores.
- Dried Mixed Herbs – you can use any herbs you like in this recipe. I used dried mixed herbs as it was easiest to grab, but fresh herbs would also work well.
- Eggs – of course, you need eggs to make quiche. Use free-range organic eggs where possible.
- Low-Calorie Cooking Spray – this is to spray the cupcake pan with to prevent the quiches from sticking. You could also brush the cavities with oil.
Equipment Needed For This Recipe
You don’t need any fancy equipment to make these crustless mini quiches, but here is a list of the kitchen tools you will need:
- Large Mixing Jug/Measuring Cup – I mix the batter in one of these to make it easy to pour, and it saves on cleaning up too!
- Whisk – one to fit into your jug/cup. If you don’t have a whisk a fork will do the job, you just may have to mix a bit more.
- Cupcake Pan – this is what you make the mini quiches in. I use a non-stick pan and spray with cooking spray for the best results.
- Airtight Food Storage Container – for storing the cooked and cooled crustless quiches in the fridge.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Egg Recipes
Looking for more dishes using eggs to make? Check these recipes out next:
- North African Shakshuka Recipe (Eggs in Spicy Tomato Sauce with Feta)
- Delightfully Fluffy Cloud Eggs Recipe with Asiago Cheese & Chives
- A Recipe for Avocado Deviled Eggs with a Spicy Kick!
- Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
- Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
More Recipes Using Courgette (Zucchini)
One of the hero ingredients in this dish is courgette, so here are some more recipes using the same:
- Crispy Zucchini Fries with Marinara Sauce – A Tasty Gluten-Free Appetizer
- Two Bean & Courgette Provençale
- Spiced Pecan Zucchini Bread Recipe for Afternoon Tea
How Do I Make Courgette Crustless Mini Quiche?
The printable recipe card below has the full ingredients list and instructions. Any demonstration photos do not print out to save ink.
Cheesy Courgette Crustless Mini Quiche
Ingredients
- One-calorie oil spray or olive oil
- 1 courgette zucchini, chopped into small bite size pieces
- 200 g/7oz/1 cup* plain cottage cheese
- 5 large eggs
- 15 g/½oz Cheddar cheese grated
- 15 g/½oz Parmigiano Reggiano grated
- ½ tsp mixed herbs
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F/190°C/Gas 5. Grease a cupcake pan with spray or by brushing with olive oil.
- Gently fry the courgette in a frying pan until cooked through. You can use either an oil spray or a drizzle of olive oil.
- In a mixing jug, whisk together the cottage cheese, eggs, Cheddar, Parmigiano Reggiano, herbs, and salt and pepper. Set to one side.
- Divide the courgettes between the 12 cavities of the cupcake pan, and then top with the egg and cheese mixture.
- Place in the preheated oven for 20-30 minutes or until the egg is set.
- Allow to cool for 5 minutes and then remove from the tin and allow to cool completely before storing in an airtight container the fridge in the fridge for up to 3 days.
Notes
SUGGESTED PRODUCTS
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.