Light, savory crustless custard cups studded with shredded zucchini, smoky turkey bacon, and melted Gruyère for a tender, slightly golden bite; served warm or at room temperature with fresh herbs.
Mini Crustless Quiches Built Around Zucchini and Smoky Bacon
All the comfort of Quiche Lorraine—eggs, cheese and bacon—but without the crust, these tender zucchini custard cups are lighter, quick to make, and easy to serve warm or at room temperature.
Crustless quiche cups are the answer when you want a silky, savory bite without hauling out pie dough. Grated zucchini folds into a seasoned egg custard so you get moist green ribbons in every spoonable bite; a scattering of shredded Gruyère melts into a golden top while pieces of turkey bacon add that smoky snap. A whisper of Dijon and fresh thyme brightens the richness, giving each cup a little lift.
A few simple technique notes keep these from turning into a watery flop: grate the zucchini and squeeze out as much moisture as you can so the custard sets properly, and sweat a shallot with a touch of garlic before adding the crisped turkey bacon so the flavors layer cleanly. The combo of whole eggs, extra egg whites, a splash of 2% milk and a dollop of plain Greek yogurt gives custardy richness without heavy cream—velvety, not greasy.
Baked in a muffin tin the cups come out perfectly portioned and slightly golden on top. They’re ideal for a low-carb weeknight dinner, a make-ahead brunch, or packed into lunches—serve warm straight from the oven or at room temperature with a scattering of fresh herbs. They reheat gently in a microwave or oven and travel well for picnics or potlucks.
Finish each cup with a little more thyme or some snipped chives and pair with a crisp green salad or quick vinaigrette-dressed tomatoes. Small, savory, and satisfying, these zucchini crustless quiche cups deliver the classic Quiche Lorraine flavor profile in a lighter, fuss-free format.
Ingredients
How to Make Zucchini Crustless Quiche Lorraine Cups
- Preheat oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Grate the zucchini on the large holes of a box grater, place in a clean dish towel, and squeeze out as much moisture as possible; set the drained zucchini aside.
- Heat olive oil in a skillet over medium heat, finely dice the shallot and add, sautéing 2–3 minutes until softened; add minced garlic and cook 30 seconds more.
- Add turkey bacon to the skillet and cook until browned and crisp, about 4–5 minutes; transfer to a cutting board and chop into bite-size pieces, then let cool slightly.
- In a large bowl whisk together eggs, egg whites, milk, Greek yogurt, Dijon, salt, pepper, and nutmeg until smooth.
- Stir the squeezed zucchini, chopped bacon, sautéed shallot/garlic, shredded Gruyère, and chopped thyme into the egg mixture until evenly combined.
- Divide the mixture among the prepared muffin cups, filling each about three-quarters full (you should get 10–12 cups filled). Bake for 18–22 minutes, or until centers are set and edges are lightly golden.
- Let the quiche cups cool in the tin 5 minutes, then run a small knife around the edges and transfer to a wire rack; serve warm or at room temperature with a sprinkle of extra thyme or chopped chives.
Recipe Card
Zucchini Crustless Quiche Lorraine Cups
Light, savory crustless custard cups studded with shredded zucchini, smoky turkey bacon, and melted Gruyère for a tender, slightly golden bite; served warm or at room temperature with fresh herbs.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Grate the zucchini on the large holes of a box grater, place in a clean dish towel, and squeeze out as much moisture as possible; set the drained zucchini aside.
- Heat olive oil in a skillet over medium heat, finely dice the shallot and add, sautéing 2–3 minutes until softened; add minced garlic and cook 30 seconds more.
- Add turkey bacon to the skillet and cook until browned and crisp, about 4–5 minutes; transfer to a cutting board and chop into bite-size pieces, then let cool slightly.
- In a large bowl whisk together eggs, egg whites, milk, Greek yogurt, Dijon, salt, pepper, and nutmeg until smooth.
- Stir the squeezed zucchini, chopped bacon, sautéed shallot/garlic, shredded Gruyère, and chopped thyme into the egg mixture until evenly combined.
- Divide the mixture among the prepared muffin cups, filling each about three-quarters full (you should get 10–12 cups filled). Bake for 18–22 minutes, or until centers are set and edges are lightly golden.
- Let the quiche cups cool in the tin 5 minutes, then run a small knife around the edges and transfer to a wire rack; serve warm or at room temperature with a sprinkle of extra thyme or chopped chives.
Nutrition
- Carbohydrates
- 5
- Saturated Fat
- 5.5
- Sodium
- 650
- Fiber
- 1
- Unsaturated Fat
- 8.5
- Protein
- 18
- Fat
- 17
- Cholesterol
- 205
- Trans Fat
- 0
- Calories
- 245
- Sugar
- 2