A Meatless Mondays Recipe
These Mini Zucchini Quiche make a great party food: easy portion control, fantastic flavor, perfect for breakfast, lunch, or appetizers. They can be made ahead and frozen or refrigerated, then heated in the microwave without loss of flavor or texture.
I found this recipe years ago on the Weight Watchers (WW) site. Each quiche (recipe makes 48) is one WW Points+.
Mini Zucchini Quiche (Vegetarian)
2 small uncooked zucchini, finely chopped
1 large uncooked onion, finely chopped
1 cup shredded Parmesan cheese (about 3 oz.)
6 large eggs
1/2 cup all-purpose flour
1/4 cup fresh basil, finely chopped
3 Tbsp olive oil, extra virgin
2 tsp baking powder
1 tsp sugar
1 tsp kosher salt
1/2 tsp black pepper
Preheat oven to 375 degrees. Coat two 24 cup nonstick muffin pans with cooking spray.
Combine all ingredients in a large bowl. Spoon about 1 heaping tablespoon mixture into each prepared muffin cup. Make sure to stir the mixture after filling each one.
Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove from oven and let quiche cool for a few minutes in the pans. Remove quiche to a wire rack to cool more.