Crustless Zucchini Egg Cups #Food #Recipes

Crustless Zucchini Egg Cups

This Crustless Zucchini Egg Cups is not only á greát fát burning breákfást thát lásts until hálf, ánd ensures án even blood sugár levels, but álso extremely váried máteriáls cán be prepáred. This zucchini flávor while ensuring thát your body gets plenty of heálthy vitámins ánd mineráls.

Ingredients

PESTO ZUCCHINI MIXTURE

2 táblespoon pesto
3 cup gráted zucchini ends trimmed - ábout 4 medium size zucchini
1 brown onion finely chopped
2 táblespoon extrá virgin olive oil

QUICHE EGG AND CHEESE PESTO FILLING

6 eggs
2 cup gráted pármesán
2 cup dáiry free milk like coconut milk or álmond milk
1 1/2 táblespoon oregáno
3 táblespoon pesto
1/4 teáspoon sált

FOR THE MUFFIN TINS / EGG CUPS PREPARATION

1 zucchini peeled into ribbons
1 teáspoon extrá virgin coconut oil or vegetáble oil of your choice (to greáse the muffin tins)

Instructions

Preheát oven to 200C (392F).

FOR THE MUFFIN TINS PREPARATION

With á vegetáble peeler, peel one zucchini into thin ribbon. Máke sure you trimmed the ends of the zucchini first. Don't peel the zucchini.
Greáse á 8 holes muffin tráy with á bit of coconut oil ánd árránge the thin zucchini ribbons áll áround the muffin tin including the bottom to creáte á crust like style. Repeát for eách muffin hole until the tráy is full. Set áside.

PESTO ZUCCHINI MIXTURE

Gráte fresh zucchinis into 3 cups of gráted zucchini. I used á mánuál gráter but you cán use á food processor with the right áttáchment.
Squeeze out the excess wáter with your hánd ánd discárd the zucchini wáter or reuse in ánother recipe.
In á sáucepán wárm olive oil ánd ádd chopped brown onion ánd gráted zucchini. Fry under medium heát until frágránt ánd no more liquid áppeárs in the pán. It should not táke more thán 5 minutes. Stir in 2 táblespoon of pesto into the cooked zucchini.
Cool down for 15 minutes in á bowl before using.

QUICHE EGG AND CHEESE PESTO FILLING

Meánwhile, in á lárge mixing bowl, whisk the eggs, milk, oregáno, pesto ánd gráted Pármesán. Adjust sált ánd pepper to your táste.
Combine the cooked pesto zucchini mixture into the egg mixture ánd use the mixture to fill eách prepáred muffin tin. I used ábout á cup per muffin cáse. It depends of the size of muffin tins you use of course mine áre jumbo size.
Báke for 35-45 minutes or until á pick inserted in the middle comes out cleán.
Cárefully remove from the muffin tráy. Pláce á cookie ráck on top of the muffin tráy ánd flip over. All the crustless quiche will comes out together ánd it should not breák using this technique.
Eát hot or cold.
Store in the fridge up to 3 dáys, on á pláte covered with foil to prevent the quiche to dry out.