Mini Zucchini Quiche

1
Club Recipes

By
@Greatchoices

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Mini Zucchini Quiche

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.

Printable Recipe Card

About Mini Zucchini Quiche

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




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