Photo of Crustless carrot quiche by WW

Crustless carrot quiche

Total Time
52 min
20 min
32 min
You can make these cute little individual quiches effortlessly using either a round or square muffin pan. If you’d like to add a little spice, stir in a pinch of cayenne pepper. They’re an ideal dish to incorporate onto a brunch buffet accompanied with an array of fresh fruit and a mixed greens salad. Alternatively, they’d make a great snack or side dish. Use a small food processor to grate the hazelnuts into powder. Almonds, pecans or walnuts will work in the place of the hazelnuts, if needed. Squeezing out the moisture from the vegetables is important: the muffins may not hold together if you skip this step.


Cooking spray

4 spray(s)


1 pound(s), peeled and grated


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

Uncooked onion

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

Black pepper

½ tsp, 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.