mini zucchini quiche

Name: Mini Zucchini Quiche
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 - sm zucchini, chopped; 1/2 - onion, chopped; 1/2 cup(s) parmesan cheese shredded; 3 - eggs; 1/4 cup(s) flour; 1/8 cup(s) basil, fresh, chopped; 1 1/2 tablespoon(s) olive oil; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) sugar; 1/2 teaspoon(s) salt, kosher; 1/4 teaspoon(s) pepper; 2 - sprays of cooking spray

43 Pinches 4 Photos

Deni Elwood

The Villages, FL

Updated on Jan 19, 2016

I started on Weight Watchers just after the new year and found this on their website. There is one (1) smart point in each mini quiche. Makes for a great breakfast!!

Rate

prep time 25 Min

cook time 15 Min

method Bake

yield 8-12 serving(s)

Ingredients

1 - sm zucchini, chopped
1/2 - onion, chopped
1/2 cup parmesan cheese shredded
3 - eggs
1/4 cup flour
1/8 cup basil, fresh, chopped
1 1/2 tablespoons olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt, kosher
1/4 teaspoon pepper
2 - sprays of cooking spray

How To Make mini zucchini quiche

Step 1

Preheat oven to 375 degrees. Coat a 24 hole mini muffin pan with a couple sprays of cooking spray.

Step 2

Combine all ingredients in a bowl and mix well. Then spoon 1 heaping tablespoon of the mixture into each muffin well. Make sure to stir mixture well filling each one.
Step 3

Bake for 15 minutes until bottoms are golden brown. Remove pan from oven and let quiche cool for a few minutes in the pan, remove quiche to wire rack to cool more.
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