Directions:
- Heat oven to 450 degrees.
- Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg.
- In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
- Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
- Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.76 Kcal (112 kJ) | ||
| Calories from fat | 14.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Cholesterol | 19.81mg | 7% | |
| Sodium | 45.65mg | 2% | |
| Potassium | 36.59mg | 1% | |
| Total Carbs | 1.92g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.68 Kcal (564 kJ) | ||
| Calories from fat | 75.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 3% | |
|---|---|---|---|
| Cholesterol | 99.7mg | 7% | |
| Sodium | 229.74mg | 2% | |
| Potassium | 184.16mg | 1% | |
| Total Carbs | 9.67g | 1% | |
| Sugars | 3.47g | 3% | |
| Dietary Fiber | 0.78g | 1% | |
| Protein | 5.82g | 2% | |
| Vitamin C | 3.1mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 105.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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