Name: Mini Zucchini & Pesto Quiches
Prep time: 20 min
Total time: 35 min
Yield: Makes 24 mini quiches
Ingredients: 1 garlic clove, minced; 24 store-bought or homemade phyllo cups; 3 large eggs; 1 small zucchini, grated (about 1 cup grated); Pinch each salt and black pepper; 1 cup packed fresh basil leaves; ½ cup heavy cream; 1 tablespoon extra-virgin olive oil; 1 garlic clove, roughly chopped; 3 tablespoons grated Parmesan cheese; 2 tablespoons heavy cream; ¼ teaspoon salt; Freshly ground black pepper, to taste

Preparation info

Makes
24
mini quiches

Difficulty
Easy
Ready in
35 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

The problem with most quiches is the crust: it can be soggy and lackluster, and the crust-to-filling ratio is never enough. Shrinking these quiches, which are packed with garlicky zucchini and bright pesto, into mini pop-in-your-mouth proportions and baking them in crispy paper-thin phyllo shells solves both problems quite nicely.

Ingredients

24 store-bought or homemade phyllo cups
1 garlic clove, minced
1

Method

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 or brush with ½ teaspoon