Mini Zucchini Quiche
1
Points®
Total time: 55 min • Prep: 25 min • Cook: 15 min • Serves: 48 • Difficulty: Easy
These quiche make great party food. They freeze beautifully – perfect for future brunches or unexpected lunch guests – and are small in size but big in flavor.
Ingredients
Zucchini
2 small, finely chopped
Onion
1 large, finely chopped
Shredded parmesan cheese
1 cup(s), about 3 oz
Egg
6 large
All-purpose flour
½ cup(s)
Fresh basil
¼ cup(s), fresh, finely chopped
Olive oil
3 tbsp(s), extra virgin
Baking powder
2 tsp(s)
Sugar
1 tbsp(s)
Kosher salt
1 tsp(s)
Black pepper
½ pinch(es)
Olive oil cooking spray
4 spray(s)
Instructions
1
Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray (or use just one pan and cook in two batches).
2
Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture after filling each one.
3
Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).
4
Yields 1 quiche per serving
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