individual ZUCCHINI QUICHE
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Mini Zucchini Quiche4 spray(s) cooking spray 2 small uncooked zucchini, finely chopped 1 large uncooked onion(s), finely chopped 1 cup(s) shredded Parmesan cheese, about 3 oz 6 large egg(s) 1/2 cup(s) all-purpose flour 1/4 cup(s) basil, fresh, 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°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.
Serving Size: 1 muffin
Number of Servings: 24
Recipe submitted by SparkPeople user JANIEBANANIE.
· 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.
Serving Size: 1 muffin
Number of Servings: 24
Recipe submitted by SparkPeople user JANIEBANANIE.
Nutritional Info Amount Per Serving
- Calories: 44.8
- Total Fat: 3.0 g
- Cholesterol: 11.6 mg
- Sodium: 188.1 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g