Mini Zucchini Quiche

Club Recipes

By
@Greatchoices

This weight watcher recipe was prepared by Ed Daly for our November 2013 meeting.


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Serves:

48

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

4
sprays cooking spray
2 small
zucchini, finely chopped
1 large
onion, finely chopped
1 c
shredded parmesan cheese (abou 3 ou)
6
large eggs
1/2 c
all purpose flour
1/4 c
fresh, finely chopped basil
3 Tbsp
extra virgin olive oil
2 tsp
baking powder
1 tsp
sugar
1 tsp
kosher salt
1/2 tsp
black pepper

Directions Step-By-Step

1
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 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American