mini zucchini quiche
This weight watcher recipe was prepared by Ed Daly for our November 2013 meeting.
prep time
25 Min
cook time
15 Min
method
Bake
yield
48 serving(s)
Ingredients
- 4 - sprays cooking spray
- 2 small zucchini, finely chopped
- 1 large onion, finely chopped
- 1 cup shredded parmesan cheese (abou 3 ou)
- 6 - large eggs
- 1/2 cup all purpose flour
- 1/4 cup fresh, finely chopped basil
- 3 tablespoons extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
How To Make mini zucchini quiche
-
Step 1Preheat 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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