These delicious mini quiches combine the subtle freshness of zucchini with the powerful aroma of parmesan in a practical and elegant format. Perfect for refined appetizers or light lunches, they will delight your guests with their perfect balance between lightness and character. Preparation is simple and quick: grate the zucchini, prepare the shortcrust pastry, then assemble with a creamy egg mixture. Baking at 180°C reveals golden and melting quiches. The essential tip: drain the zucchini well to avoid a soggy bottom. These mini quiches keep for 2 days in the refrigerator and are ideally enjoyed warm to reveal all their aromas. A simple recipe that impresses every time!
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the zucchini: Finely grate the zucchini then drain it carefully by pressing it in a clean cloth to remove any excess moisture.
- 2
Prepare the molds: Unroll the shortcrust pastry and cut out discs using a cookie cutter. Lightly butter the cavities of a mini-muffin pan and place the pastry discs in them, adjusting them well.
- 3
Fill the bottoms: Evenly distribute the drained zucchini and grated parmesan in each tart base.
- 4
Prepare the filling: In a bowl, beat the eggs with the light cream. Season with salt, pepper and optionally a pinch of nutmeg. Gently pour this mixture over the filling.
- 5
Baking: Bake at 180°C for 20 to 25 minutes until the mini quiches are golden brown and firm.
- 6
Unmolding: Let cool for 5 minutes before carefully unmolding onto a rack.
- Crucial draining: Squeezing the zucchini well prevents a soggy tart bottom
- Pre-baking: For crispier pastry, bake the bases for 5 minutes empty
- Variations: Add fresh basil or toasted pine nuts
- Serving: Enjoy warm to fully appreciate the aromas
