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Zucchini Basil Mini Crustless Quiche

Author: Louisa Clements
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Use up the seasonal basil and zucchini with these delicious mini quiches. Perfect for school lunches!
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Cook: 25 minutes
Servings: 12 standard sized muffins

Ingredients

  • 1 zucchini, grated
  • 1 small potato, grated
  • ½ cup diced ham
  • ½ cup cheddar cheese
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • 2 cloves garlic, finely minced
  • 6 eggs
  • ½ cup milk

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a standard sized muffin tin with cooking spray.
  • In a large bowl, mix together zucchini, potato, diced ham, cheddar cheese, parsley, basil and garlic.
  • In a separate bowl, whisk eggs and milk.
  • Pour egg mixture over filling ingredients.
  • Using an ice cream scoop, scoop mixture into greased muffin tin. Fill each cup almost to the top.
  • Bake in the oven for 20-25 minutes or until eggs have set.

Notes

Recipe by Louisa Clements
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