Mini Zucchini Quiche Recipes
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
MINI ZUCCHINI AND PESTO QUICHES
Make and share this Mini Zucchini and Pesto Quiches recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 1h15m
Yield 24 mini quiches
Number Of Ingredients 14
Steps:
- Make the Phyllo Cups: Preheat oven to 375°F Lightly spray a mini muffin pan with cooking spray.
- lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.
- Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using.
- Make the Quiches: Preheat oven to 400°F Place a phyllo cup in each well of a mini muffin tin.
- Heat a skillet over medium heat. Lightly spray with cooking spray. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup.
- Whisk together the eggs, cream, salt, and pepper.
- Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper.
- Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.
Nutrition Facts : Calories 100.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 39.9, Sodium 103.3, Carbohydrate 6.8, Fiber 0.3, Sugar 0.2, Protein 2.2
CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, milk, salt, pepper, fresh mozzarella cheese, fresh basil
Provided by Isabel Castillo
Categories Appetizers
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips.
- In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
- Add a few pieces of mozzarella to each zucchini cup.
- Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.
Provided by Chef Netteski
Categories Lunch/Snacks
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
- In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
- Stir in cheese, carrots, zucchini and bell pepper.
- Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
- Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!
Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8
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