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Photo of Mini zucchini quiches by WW

Mini zucchini quiches

1
PersonalPoints™ per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
48
Difficulty
Easy
These quiches make great party food. They freeze beautifully – perfect for future brunches or unexpected lunch guests – and are small in size but big in flavour.

Ingredients

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

Oil spray

4 x 3 second spray(s)

Instructions

  1. 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).
  2. 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.
  3. 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.

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