Photo of Mini zucchini quiche by WW

Mini zucchini quiche

PersonalPoints™ per serving
Total Time
55 min
25 min
15 min
While these crustless quiches are small, they offer big flavor, and they are a cinch to make. Just stir all the ingredients together, divide the mixture among mini muffin pans, and bake. The flour stirred into the egg mixture helps absorb moisture and prevent curdling. It also makes the final quiches more creamy. The baking powder creates air pockets in the egg mixture, making these mini quiches more fluffy than custardy. We call for fresh basil in this recipe, but you could substitute thyme, oregano, or rosemary, if you like. These quiches freeze beautifully—perfect for when you are hosting future brunches or gatherings. And the recipe can easily be halved for smaller gatherings.


Cooking spray

4 spray(s)

Uncooked zucchini

2 small, finely chopped

Uncooked onion(s)

1 large, finely chopped

Shredded parmesan cheese

1 cup(s), about 3 oz


6 large egg(s)

All-purpose flour

½ cup(s)


¼ cup(s), fresh, finely chopped

Olive oil

3 Tbsp, extra virgin

Baking powder

2 tsp


1 tsp

Kosher salt

1 tsp

Black pepper

½ tsp


  1. Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray (or use just one pan and cook in two batches).
  2. Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.
  3. Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary). Yields 1 quiche per serving.