Photo of Crustless Carrot Quiche by WW

Crustless Carrot Quiche

2 - 3
PersonalPoints™ per serving
Total Time
52 min
20 min
32 min
A French terrine turned into individual quiche. Great for a snack or as a vegetable side dish.


Olive oil cooking spray

4 spray(s)

Uncooked carrot(s)

1 pound(s), peeled and grated

Uncooked celery

3 stalk(s), large, trimmed, strings removed, grated

Uncooked onion(s)

1 small, grated (or finely chopped)

Fresh parsley

¼ cup(s), fresh, minced

Shelled hazelnuts

2 oz, about 1/3 cup, processed into powder*

Seasoned breadcrumbs

¼ cup(s)


4 large egg(s), well beaten

Low fat cream cheese

½ cup(s), at room temperature

Table salt

1 tsp(s)

Black pepper

½ pinch, or more to taste


  1. Preheat oven to 350°F. Coat a 12-hole (round or square) muffin pan with cooking spray or line holes with small strips of parchment paper.
  2. Place carrot, celery and onion on a clean cloth; fold cloth over vegetables and squeeze out moisture.**
  3. Combine all ingredients in a big bowl and mix thoroughly until cream cheese lumps disappear; spoon 1/3 cup of batter into each prepared muffin hole. Bake until center of muffins are completely set and a tester inserted in center of a muffin comes out clean, about 28 to 32 minutes. Cool for about 10 to 15 minutes before serving. Yields 1 muffin per serving.


*Use a small food processor to grate the hazelnuts into powder.** Squeezing out the moisture from the vegetables is important: the muffins may not hold together if you skip this step.