Mini zucchini quiche
2 small, finely chopped
1 large, finely chopped
Shredded parmesan cheese
1 cup(s), about 3 oz
¼ cup(s), fresh, finely chopped
3 Tbsp, extra virgin
- 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).
- 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 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). Yields 1 quiche per serving.