Mini Zucchini Quiche

Deni Elwood


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!!


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • 1
    sm zucchini, chopped
  • 1/2
    onion, chopped
  • 1/2 c
    parmesan cheese shredded
  • 3
  • 1/4 c
  • 1/8 c
    basil, fresh, chopped
  • 1 1/2 Tbsp
    olive oil
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    salt, kosher
  • 1/4 tsp
  • 2
    sprays of cooking spray

How to Make Mini Zucchini Quiche


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