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Photo de Mini Zucchini Quiche par WW

Mini Zucchini Quiche

1
Points® value
Durée totale
55 m
Temps de prép.
25 m
Temps de cuisson
15 m
Part(s)
48
Difficulté
Facile
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.

Ingrédients

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

Notes

This recipe can be halved for smaller gatherings.

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