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Photo of Mini zucchini quiches by WW

Mini zucchini quiches

1
Points
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
48
Difficulty
Easy
Small in size but big in flavour, these quiches make great party food. They freeze and reheat beautifully – perfect for future brunches or unexpected lunch guests.

Ingredients

Egg(s)

6 large, lightly beaten

Zucchini

2 small, finely chopped

Brown onion

1 medium, finely chopped

Grated parmesan cheese

1 cup(s), (80g)

Plain flour

½ cup(s), (75g)

Baking powder

2 tsp

Fresh basil

¼ cup(s), finely chopped, plus extra leaves to serve

Olive oil

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray 2 x 24–hole 1½ tablespoons (30 ml) capacity non-stick mini muffin trays with oil.
  2. 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.
  3. 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.

Notes

COOK'S TIP: If you only have 1 mini muffin tray, cook quiches in two batches. For easy removal of quiches from trays, loosen edges with a small spatula. TO REFRIGERATE: Store quiches in a reusable container for up to 2 days. Reheat on a baking paper–lined baking tray in a 160°C oven until hot. TO FREEZE: Store quiches as above for up to 1 month. Thaw overnight in the fridge. Reheat as above.

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