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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 28/05/2024. See terms.
Photo of Mini zucchini quiches by WW

Mini zucchini quiches

Points® value
Total Time
40 min
25 min
15 min
Small in size but big in flavour, these quiches make great party food. They freeze and reheat beautifully – perfect for future brunches or unexpected lunch guests.



6 large, lightly beaten


2 small, finely chopped

Brown onion

1 medium, finely chopped

Grated parmesan cheese

1 cup(s), (80g)

Plain flour

½ cup(s), (75g)

Baking powder

2 tsp

Fresh basil

¼ cup(s), finely chopped, plus extra leaves to serve

Olive oil

2 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray 2 x 24–hole 1½ tablespoons (30 ml) capacity non-stick mini muffin trays with oil.
  2. Combine all ingredients in a large bowl and mix well. Spoon about 1 heaped tablespoon of mixture into each prepared hole, stirring mixture in bowl after filling each one.
  3. Bake for 15 minutes or until quiches are set and golden brown around edges. Stand in trays for 5 minutes before transferring to a wire rack. Serve warm or at room temperature, sprinkled with extra basil.


COOK'S TIP: If you only have 1 mini muffin tray, cook quiches in two batches. For easy removal of quiches from trays, loosen edges with a small spatula. TO REFRIGERATE: Store quiches in a reusable container for up to 2 days. Reheat on a baking paper–lined baking tray in a 160°C oven until hot. TO FREEZE: Store quiches as above for up to 1 month. Thaw overnight in the fridge. Reheat as above.