Saturday, July 14, 2012

Mini Zucchini Quiche Recipe

I was on my own for breakfast this morning with six people to feed (including Jessie and me) and a load of zucchini.  I decided to make zucchini mini quiches and they turned out so well I thought I'd better get the recipe down before I forgot it.

6 Mini Zucchini Quiches
Make one batch of double pie crust from the Joy of Cooking.  Roll out 6 pieces and cut a circle to fit into each mini quiche plate.  Prick each crust 3-4 times with a fork.  Bake 17 min. at 370 degrees.  (That's Dom's timing and temp; I suspect 20 min. at 350 degrees would work just as well.)  Let the crusts cool.

Grate one zucchini.  Beat 3 eggs and 1 cup of milk together.  Cut up some basil leaves.  Add zucchini and a couple tablespoons of basil, plus salt and pepper.  Fill each crust.  Bake at 375 degrees for 15-20 min. (maybe longer).  Once the middle is set, add a couple tablespoons of grated Parmesan cheese and put back in the oven until it melts.  Remove from oven and add a little paprika to look pretty.

I should have taken a picture but I was working pretty fast since my guests ate at two different times.  Anyway, they were great.  Obviously this recipe will work for a lot of other vegetables as well.

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