Crustless Zucchini And Basil Mini-quiches |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 48 |
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Crustless Zucchini and Basil Mini-Quiches Ingredients:
1/4 c. cornstarch |
1 1/4 c. whole milk |
2 large eggs |
2 large egg yolks |
1 c. heavy cream |
3/4 t. kosher salt |
1/8 tsp nutmeg |
oil for the pan |
1 t. olive oil |
4 cloves garlic, minced |
2 shallots, minced |
2 zucchini, grated |
1/4 cup gruyere or parmesan, grated |
fresh basil, finely chopped |
Directions:
1. Heat oven to 450 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
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