Mini Zucchini Quiche Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

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.