Low Carb Zucchini Cupcake Quiche

This Low Carb Zucchini Cupcake Quiche is the perfect breakfast for summer or those watching carbs and especially if you're on the go!

These crustless breakfast bites are perfect for work or road trips, ,packing in lunches and just a great little snack.

You can use this basic whites of the egg mixture and mix and match just about any vegetables you prefer, however high liquid vegetables need to be patted dry with paper towels before baking.

Another tip is to try to make sure everything is diced smaller and you just add a little of each when using a medley of veggies.

Scroll down to the recipe to print this easy recipe off.

Low Fat Low Carb Quiche Additions

1. diced asparagus
2. diced onions
3. arugula
4. spinach leaves
5. chopped artichokes hearts
6. chopped broccoli
7. chopped cauliflower
8. shredded zucchini
9. diced eggplant
10. diced peppers
11. diced tomatoes

One of my favorite vegetables during the summer is zucchini.

Quiche is a light delicious brunch or even dinner for me. I am more of a vegetable than a meat eater.

Now I maintain my carb intake, eat more vegetables and fruits and avoid anything that has high cholesterol.

Since these little mini quiches are crust free if you prefer a crust try lining the pan with a slice of low-fat turkey breast for the bottom with low sodium.

Ingredients You Will Need

• egg whites are beaten or egg beaters
• shredded zucchini
• grape tomatoes sliced in half or diced tomatoes
• shredded low fat swiss or mozzarella 
• Parmesan cheese extra for topping
• granulated garlic or fresh minced garlic
• olive oil1
• % milk
• fresh basil leaves chopped
• salt, pepper, and cayenne to taste

Eating healthy is a way of life

These are super easy to make and with the substitutions and additions list, you can mix and match them however you like, just be sure to use lower-carb vegetables.

These can be frozen and thawed on defrost mode in the microwave however due to the high liquid content they may become a little soggy.

More Recipes To Try:

Zucchini Tomato Tart
Easter Rustica
Bacon and Egg Biscuits

Low Carb Zucchini Cupcake Quiche Pin for later

Healthy Recipes

If you're looking for a great way to start the day with healthy foods and dieting, this is a tasty start.


There are so many vegetables that are really full of sugar to stay away from, too many carrots,yes carrots are high in carbs so if you love them just eat a few!

I am not suggesting you never eat them, but totally in moderation, if you watching carbs this is a good list to be aware of.

This is a list of  high-carb vegetables:
Black-eyed peas: 1 cup = 100g carbs
Chickpeas: 1 cup = 126g carbs
Pinto beans: 1 cup = 120g carbs
White beans: 1 cup = 122g carbs
Lima beans: 1 cup = 112g carbs
Green peas: 1 cup = 120g carbs
Carrot (chopped): 1 cup = 12g carbs
Butternut squash (chopped): 1 cup = 16g carbs

Low Carb Zucchini Cupcake Quiche

Yield: 16

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

these low-carb mini quiches are the perfect take-along for breakfast or a quick lunch. Make in a cupcake tin they are a great lunch for the kids and a healthy alternative.

Ingredients

• 5 egg whites beaten
• 1/2 cup sliced ​​or shredded zucchini blotted dry with paper towels or a medley of vegetables see list
• 12 grape tomatoes or diced tomatoes
• 1 teaspoon granulated garlic powder
• 1 teaspoon each minced onion and garlic
• 1/2 cup low moisture shredded swiss or mozzarella
• 1/4 cup Parmesan cheese extra for topping
• 1 teaspoon granulated garlic or fresh minced garlic
• olive oil
• 1/4 cup 2% milk
• 3 or 4 fresh basil leaves chopped
• salt, pepper, and cayenne to taste
• Note: squeeze out all juice from any liquid-filled vegetables before proceeding after dicing.
• Optional additions or substitutions: peppers, diced artichoke hearts, sliced ​​mushroom, sliced ​​eggplant, sliced Kalamata olives chopped fine, sliced ​​onions, chopped broccoli, chopped raw spinach, broccoli rabe, or cauliflower

Instructions

1. In a medium-sized bowl whisk the egg white with milk.
2. Mix the rest of the ingredients in the bowl with milk and egg whites except the tomato.
3. Pour into an oil-sprayed cupcake tins
4. Note: You can add a slice of low-fat low sodium turkey breast as a crust if you prefer meat
5. Place tomato on top of each of the poured mixture and sprinkle any mix-ins on top that you like from the list.
6. Bake at 350 degrees for 35 minutes or until the middle is set.

Notes

Low Fat Low Carb Quiche Additions

sprinkled on top before baking and blotted dry:

1. diced asparagus
2. diced onions
3. arugula
4. spinach leaves
5. chopped artichokes hearts
6. chopped broccoli
7. chopped cauliflower
8. shredded zucchini
9. diced eggplant
10. diced peppers
11. diced tomatoes

Nutrition Facts

Calories

58.01

Fat (grams)

2.91

Sat. Fat (grams)

1.22

Carbs (grams)

2.74

Fiber (grams)

0.47

Net carbs

2.27

Sugar (grams)

1.55

Protein (grams)

5.37

Sodium (milligrams)

99.08

Cholesterol (grams)

6.47

Similar Recipes

Keto Cauliflower Mashed Potatoes

No Bake Low Carb Cheese Pie

Zucchini Pizza Crust Recipe

Greek Summer Pasta

https://www.whatscookinitalianstylecuisine.com/2016/09/zucchini-tomato-cupcake-quiche-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

mini zucchini cupcake quiche, cupcake tin quiche, easy quiche, mini quiche, low carb quiche

cupcake quiche recipes, low fat quiche recipes, low carb quiche recipes, breakfast recipes, zucchini recipes

American, French

Low Carb Zucchini Cupcake Quiche Pin for later

Try Some Other Breakfast Favorites

Italian Style Poached Eggs
Spinach and Egg Breakfast