Name: Mini zucchini quiches
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 48 servings
Ingredients: 4 x 3 second spray(s) oil spray; 2 small zucchini finely chopped; 1 medium onion finely chopped; 1 cup(s) grated parmesan cheese (80g); 6 large egg(s); 0.5 cup(s) plain flour (75g); 0.25 cup(s) fresh basil finely chopped; 2 tbs olive oil; 2 tsp baking powder

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Ingredients

oil spray

4 x 3 second spray(s)

zucchini

2 small, finely chopped

onion

1 medium, finely chopped

grated parmesan cheese

1 cup(s), (80g)

egg(s)

6 large

plain flour

½ cup(s), (75g)

fresh basil

¼ cup(s), finely chopped

olive oil

2 tbs

baking powder

2 tsp

Instructions

Preheat oven to 180°C. Lightly spray two 24-hole x 1 tablespoon (20ml) non-stick mini muffin pans with oil (or use just one pan and cook in two batches).
Combine all ingredients in a large bowl. Spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.
Bake 15 minutes or until bases are golden brown and quiche are cooked through. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s). Transfer quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary). Serve warm or at room temperature.

Mini zucchini quiches

Ingredients

Instructions

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