This is a crustless quiche in the sense that matters: no flour, no rolling, no blind baking. You line each cup of a 12-cup muffin tin with thin zucchini ribbons and pour the egg custard in. Eighteen minutes at 400°F and you have twelve small quiches that hold their shape when you pick them up.
The zucchini does two jobs. It keeps the egg from sticking and it gives each cup a soft, faintly sweet shell that tastes like summer. Tomato, mozzarella and basil go in, and that is the whole flavor story.
One thing to know before you start: zucchini gives off water. Slice it thin, pack it snugly, and don't worry if the cups look a little wet going into the oven. They firm up as they bake.
Step-by-Step Instructions
1. Heat the oven and grease the tin
Set the oven to 400°F (200°C). Spray a 12-cup muffin tin well with nonstick spray, including the sides of each cup.
2. Slice the zucchini into ribbons
Cut the ends off both zucchinis. Run a vegetable peeler down the length of each one to make long, thin strips. Stop when you reach the seedy core.
3. Line the muffin cups
Coil the strips into each cup, overlapping them so the whole inside is covered. Press them gently against the sides.
4. Whisk the custard
In a large bowl, whisk the eggs with the milk, diced tomato, salt and pepper until the yolks and whites are fully combined.
5. Add the mozzarella
Drop a few pieces of diced mozzarella into the bottom of each zucchini cup.
6. Fill and top with basil
Ladle the egg mixture evenly into the cups, filling each about three-quarters of the way. Scatter the chopped basil over the tops.
7. Bake for 18 minutes
Bake until the edges are slightly browned and the centers are just set, about 18 minutes. Let the tin sit for a few minutes, then lift the quiches out with a small spatula.
Tips & Tricks
- A vegetable peeler makes the strips. Hold the zucchini flat on the board and press down in one long stroke.
- Overlap the strips slightly as you line each cup. Gaps are where the egg leaks through.
- Fill each cup about three-quarters full. The custard puffs as it sets.
- The quiches are done when the edges brown slightly and the center barely jiggles. A knife inserted in the middle should come out mostly clean.
Pro Tips
Variations
- Swap the mozzarella for torn bocconcini if that is what you have. Drain it well first.
- Add a tablespoon of grated Parmesan to the egg mixture for a sharper, saltier custard.
- No fresh basil? A pinch of dried oregano in the eggs works, though the flavor is different.
How to Store Caprese Zucchini-Wrapped Quiche
Refrigerator
Keep cooled quiches in a sealed container in the fridge for up to 3 days.
Freezer
Freeze them on a tray until solid, then bag them. They keep for about 2 months. Thaw overnight in the fridge.
Reheating
Warm in a 350°F oven for 8 to 10 minutes, or microwave in 20-second bursts. Reheating in a hot pan makes the zucchini release water.
Frequently Asked Questions
Q: Why did my quiches stick to the tin?
Usually not enough spray, or they were pulled out too soon. Grease the sides of each cup, not just the bottom, and run a thin knife around the edge while they are still warm.
Q: Can I make these ahead of time?
Yes. Bake them, cool completely, and refrigerate. They reheat well in a 350°F oven for 8 to 10 minutes, which makes them a decent breakfast to prep on a Sunday.
Q: Can I use a regular pie dish instead of a muffin tin?
You can, but the timing changes. A pie dish needs longer, closer to 30 to 35 minutes at 400°F, and the zucchini will not form individual cups. The muffin tin is what gives you twelve grab-and-go portions.
Q: How do I know the quiche is fully cooked?
The edges should be lightly browned and the center should barely move when you nudge the tin. A knife inserted in the middle should come out mostly clean, not wet with raw egg.
Q: Do I need to salt the zucchini first?
Not for this recipe. The thin strips cook through in 18 minutes and the small amount of water they release is fine. If your zucchini is very wet, blot the ribbons with a paper towel before lining the cups.
Caprese Zucchini-Wrapped Quiche – 12 Muffin Cups
Egg, tomato, mozzarella and basil baked in zucchini-lined muffin cups. A 12-serving Caprese quiche that bakes in 18 minutes at 400°F.
Ingredients
Instructions
- 1Heat the oven and grease the tin — Set the oven to 400°F (200°C). Spray a 12-cup muffin tin well with nonstick spray, including the sides of each cup.
- 2Slice the zucchini into ribbons — Cut the ends off both zucchinis. Run a vegetable peeler down the length of each one to make long, thin strips. Stop when you reach the seedy core.
- 3Line the muffin cups — Coil the strips into each cup, overlapping them so the whole inside is covered. Press them gently against the sides.
- 4Whisk the custard — In a large bowl, whisk the eggs with the milk, diced tomato, salt and pepper until the yolks and whites are fully combined.
- 5Add the mozzarella — Drop a few pieces of diced mozzarella into the bottom of each zucchini cup.
- 6Fill and top with basil — Ladle the egg mixture evenly into the cups, filling each about three-quarters of the way. Scatter the chopped basil over the tops.
- 7Bake for 18 minutes — Bake until the edges are slightly browned and the centers are just set, about 18 minutes. Let the tin sit for a few minutes, then lift the quiches out with a small spatula.
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.
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