Crustless Zucchini and Feta Mini Quiches Recipe
Discover these delicious, light and flavorful crustless mini quiches, made with zucchini and feta. Perfect for appetizers or as a salad side dish, they will win over your guests with their creamy texture and fresh taste. A quick and simple recipe, ideal for festive occasions or an everyday meal. These mini quiches are a guaranteed success: golden on the outside, melting on the inside, they keep well and can be adapted infinitely according to your desires. Don't hesitate to try the suggested variations!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (350°F).
- 2
In a pan, heat olive oil over medium heat. Add zucchini cubes and sauté for 5 to 7 minutes until tender. Season with salt, pepper, and Herbes de Provence. Mix and let cool.
- 3
In a bowl, beat the eggs with the cream. Season lightly with salt (feta is salty) and pepper. Add crumbled feta (save a little) and mix for a smooth batter.
- 4
Grease muffin tins or use silicone cups. Distribute the zucchini at the bottom of each cup. Pour the batter almost to the top. Sprinkle with remaining feta.
- 5
Bake for 20 to 25 minutes until golden and firm. Check doneness with a knife. Let cool slightly before unmolding.
- Practical tip: For a more elegant presentation, use individual silicone molds or parchment paper cups.
- Aromatic variation: Add a touch of chopped fresh mint or basil to the batter for a refreshing note.
- Cheese variation: Replace feta with crumbled fresh goat cheese for a creamier version.
- Vegetable variation: Add grilled peppers or halved cherry tomatoes for more colors and flavors.
- Storage: These mini-quiches keep for 2 days in the refrigerator. Reheat gently in the oven or microwave.
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