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Photo of Mini Zucchini Quiche by WW

Mini Zucchini Quiche

1
Points® value
Total Time
55 min
Prep
25 min
Cook
15 min
Serves
48
Difficulty
Easy
These quiche make great party food. They freeze beautifully – perfect for future brunches or unexpected lunch guests – and are small in size but big in flavor.

Ingredients

Zucchini

2 small, finely chopped

Onion

1 large, finely chopped

Shredded parmesan cheese

1 cup(s), about 3 oz

Egg

6 large

All-purpose flour

½ cup(s)

Fresh basil

¼ cup(s), fresh, finely chopped

Olive oil

3 tbsp(s), extra virgin

Baking powder

2 tsp(s)

Sugar

1 tbsp(s)

Kosher salt

1 tsp(s)

Black pepper

½ pinch(es)

Olive oil cooking spray

4 spray(s)

Instructions

  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).
  2. 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.
  3. 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).
  4. Yields 1 quiche per serving

Notes

This recipe can be halved for smaller gatherings.

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