I originally made these mini zucchini quiches for my toddler to sneak some more veggies into her diet because as we all know this can be a tricky thing for all the picky toddlers out there. They turned out so yummy both my husband and I have been eating the heck out of them too.
The thing I love most about this recipe is how easy it is. The crust is made out of my favorite almond flour tortillas which makes this recipe effortless. They also re-heat very well making them the perfect packable breakfast on the go or lunch. I packed them into my husband's lunch and reheated them for breakfast the next day.
I love how zucchini pairs well with eggs, but you can very easily sub out any vegetable that you like to eat with your eggs like spinach, tomatoes, bell peppers and mushrooms to name a few.
Here's how to make them:
Ingredients
Zucchini | 1 medium |
White onion | 1/4 medium onion |
Avocado oil | 1 Tablespoon |
Siete almond flour tortillas | 3 whole |
Eggs | 6 whole |
Sharp cheddar cheese | 3/4 cup shredded |
Milk of choice | Splash |
Salt + pepper | To taste |
Directions
Preheat oven to 350 degrees.
Start with slicing the zucchini into thin slices, removing the ends. Set aside.
Next, chop the onion into small pieces and set aside.
Place the avocado oil into a pan over medium heat and add in the onions and zucchini and cook until lightly browned (About 5 min)— Set aside.
Cut tortillas into 4 even pieces and place them into the bottom of an oiled muffin tin. They should fit into 12 spaces for 12 quiches. Set aside.
Next, whisk your eggs into a large bowl with a splash of milk, salt, and pepper. Add your shredded cheese to the egg mixture.
Next, place about 1 T of the zucchini and onion mixture on top of the tortilla in the muffin tins. If there is extra at the end, you can add more to each tin. After this, place the egg mixture on top and fill to the top of all 12 spaces.
Bake in the oven for 25-30 min or until the middle does not jiggle.
Enjoy right away or keep in the fridge to reheat another day. 😊
Looks so yummy 😍