Mini zucchini quiches
1
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 48 • Difficulty: Easy
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.
Ingredients
Egg(s)
6 large, lightly beaten
Zucchini
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)
Instructions
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.
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