While these crustless low carb quiches are small, they offer big flavor, and they are a cinch to make.
I just started doing Weight Watchers so I’ve been trying to create low carb and low point meals. I was pleasantly surprised how delicious these turned out and they’re only one point each!
- 2 small zucchini, finely chopped
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 cup Parmesan cheese
- 6 large eggs or substitute with egg beaters
- ½ cup flour
- ¼ cup fresh basil, finely chopped
- 3 tablespoons Olive oil
- 2 teaspoon baking powder
- 1 teaspoon honey
- Salt and pepper
Preheat the oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray.
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.
Bake until bottoms are golden brown and quiche is cooked through, about 15 minutes. Remove pan from the oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).