Mini Zucchini Quiche

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By Club Recipes
from The Villages, FL

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

serves 48
prep time 25 Min
cook time 15 Min
method Bake

Ingredients

  • 4
    sprays cooking spray
  • 2 sm
    zucchini, finely chopped
  • 1 lg
    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
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How To Make

  • 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.

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