Mini Zucchini And Pesto Quiches Recipe

Name: Mini Zucchini And Pesto Quiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Phyllo Cups; 15 sheets phyllo dough; 6 tablespoons unsalted butter, melted; Quiches; 1 garlic clove, minced; 1 small zucchini, grated (about 1 cup); 3 large eggs; 1/2 cup heavy cream; salt and pepper; Pesto; 1 cup packed fresh basil leaf; 3 tablespoons grated parmesan cheese; 2 tablespoons heavy cream; 1 tablespoon extra virgin olive oil; 1 garlic clove, roughly chopped; 1/4 teaspoon salt; fresh ground black pepper

Servings: persons

Phyllo Cups
15 sheets phyllo dough
6 tablespoons unsalted butter, melted
Quiches
1 garlic clove, minced
1 small zucchini, grated (about 1 cup)
3 large eggs
1/2 cup heavy cream
salt and pepper
Pesto
1 cup packed fresh basil leaf
3 tablespoons grated parmesan cheese
2 tablespoons heavy cream
1 tablespoon extra virgin olive oil
1 garlic clove, roughly chopped
1/4 teaspoon salt
fresh ground black pepper

1
Make the Phyllo Cups: Preheat oven to 375u00b0F Lightly spray a mini muffin pan with cooking spray.
2
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.
3
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.
4
Make the Quiches: Preheat oven to 400u00b0F Place a phyllo cup in each well of a mini muffin tin.
5
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.
6
Whisk together the eggs, cream, salt, and pepper.
7
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.
8
Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Phyllo Cups, 15 sheets phyllo dough, 6 tablespoons unsalted butter, melted, Quiches, and more.

Yes, Mini Zucchini And Pesto Quiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Zucchini And Pesto Quiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions