MINI ZUCCHINI QUICHE
I started on Weight Watchers just after the new year and found this on their website. There is one (1) smart point in each mini quiche. Makes for a great breakfast!!
Provided by Deni Elwood @deni2020
Categories Breakfast Casseroles
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 24 hole mini muffin pan with a couple sprays of cooking spray.
- Combine all ingredients in a bowl and mix well. Then spoon 1 heaping tablespoon of the mixture into each muffin well. Make sure to stir mixture well filling each one.
- Bake for 15 minutes until bottoms are golden brown. Remove pan from oven and let quiche cool for a few minutes in the pan, remove quiche to wire rack to cool more.
MINI ZUCCHINI AND PESTO QUICHES
Make and share this Mini Zucchini and Pesto Quiches recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 1h15m
Yield 24 mini quiches
Number Of Ingredients 14
Steps:
- Make the Phyllo Cups: Preheat oven to 375°F Lightly spray a mini muffin pan with cooking spray.
- lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.
- Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using.
- Make the Quiches: 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. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup.
- Whisk together the eggs, cream, salt, and pepper.
- Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper.
- Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.
Nutrition Facts : Calories 100.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 39.9, Sodium 103.3, Carbohydrate 6.8, Fiber 0.3, Sugar 0.2, Protein 2.2
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