Get ready to tantalize your taste buds with these delightful Mini Zucchini Pesto Quiches! Bursting with the vibrant flavors of Italian cuisine, these bite-sized wonders are perfect for any occasion, from brunch gatherings to cozy weeknight dinners. With a creamy ricotta and rich pesto filling nestled in flaky pastry shells, they’re not just a treat for your palate but also a feast for your eyes. And the best part? They come together in just 40 minutes! Dive into our recipe and discover how to whip up these irresistible quiches that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 mini quiches
Ingredients
- 2 medium zucchinis, grated
- 4 large eggs
- 1/2 cup pesto sauce
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 package of pre-made pastry shells
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup mini muffin tin by lightly greasing it with cooking spray or butter.
- Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial to prevent watery quiches.
- In a large mixing bowl, whisk the eggs until well beaten. Add ricotta cheese, pesto sauce, and grated Parmesan cheese. Mix until ingredients are completely combined.
- Fold the drained zucchini into the egg mixture. Season with salt and pepper, stirring gently to distribute evenly.
- If using pre-made pastry shells, place one shell into each cup of the muffin tin. If shells are frozen, let them thaw for a few minutes before filling.
- Carefully spoon the zucchini-pesto mixture into each pastry shell, filling them almost to the top but leaving a small margin to prevent overflow.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are golden brown and the centers are set and slightly puffy.
- Remove from the oven and let the mini quiches cool in the tin for 5 minutes. This helps them set and makes removal easier.
- Gently remove the quiches from the tin using a small offset spatula or butter knife. Serve warm or at room temperature.
- Optional: Garnish with fresh basil leaves or additional grated Parmesan cheese before serving.
Tips
- Squeeze Out Moisture: Make sure to thoroughly squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. This is key to achieving a perfectly set quiche without any sogginess.
- Customize Your Fillings: Feel free to experiment with different cheeses or add-ins like sun-dried tomatoes or spinach for a unique twist on the classic recipe.
- Check for Doneness: Keep an eye on the quiches as they bake. They should be golden brown on top and the centers should be set and slightly puffy. If they look too jiggly, give them a few more minutes.
- Let Them Cool: Allow the quiches to cool in the muffin tin for about 5 minutes before removing them. This will help them hold their shape and make them easier to serve.
- Serve Warm or Room Temperature: These mini quiches are delicious both warm and at room temperature, making them a versatile option for any meal or snack.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 95mg
