Mini Zucchini and Pesto Quiches |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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From Breakfast For Dinner Ingredients:
15 sheets phyllo dough |
6 tablespoons unsalted butter, melted |
1 garlic clove, minced |
1 small zucchini, grated (about 1 cup) |
3 large eggs |
1/2 cup heavy cream |
salt and pepper |
1 cup packed fresh basil leaf |
3 tablespoons grated parmesan cheese |
2 tablespoons heavy cream |
1 tablespoon extra virgin olive oil |
1 garlic clove, roughly chopped |
1/4 teaspoon salt |
fresh ground black pepper |
Directions:
1. Make the Phyllo Cups: Preheat oven to 375°F Lightly spray a mini muffin pan with cooking spray.
2. lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.
3. Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using.
4. Make the Quiches: Preheat oven to 400°F Place a phyllo cup in each well of a mini muffin tin.
5. Heat a skillet over medium heat. Lightly spray with cooking spray. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup.
6. Whisk together the eggs, cream, salt, and pepper.
7. Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper.
8. Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.
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