Mini zucchini quiches
6 large, lightly beaten
2 small, finely chopped
1 medium, finely chopped
Grated parmesan cheese
1 cup(s), (80g)
½ cup(s), (75g)
¼ cup(s), finely chopped, plus extra leaves to serve
2 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray 2 x 24–hole 1½ tablespoons (30 ml) capacity non-stick mini muffin trays with oil.
- 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.
- 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.