Mini bite size quiches in phyllo cups with fresh zucchini and pesto are the ideal appetizer. Delicious right out of the oven but still holds its flavor at room temperature. A great use of fresh basil but prepared pesto can also be used. A perfect finger food that everyone will love.
I first tried this recipe earlier this summer when a friend had an abundance of basil that she couldn’t use so I was blessed with a large bag. I went straight home and searched for something with pesto and found mini zucchini pesto quiches from Breakfast for Dinner.
This is the second recipe I’ve tried from this cookbook and both were great. As long as I can find at least 2 recipes that I like from a cookbook, I feel I can justify the purchase. I can’t wait to try more from this one with the success I’ve had so far. I changed it up a bit and it turned out with the quiche texture I was hoping for and just the right amount of pesto.
How do you make mini zucchini pesto quiches
Step 1: Sauté some grated zucchini and add it to the bottom of phyllo cups.
Step 2: Combine eggs and cream and add pesto. Pour it over the zucchini. Top with cheese and bake.
These little quiches are bursting with flavor from the fresh basil pesto. They are easy to make and perfect for appetizer Fridays. They went so fast that I didn’t get a photograph.
I made them again this weekend to take to a potluck brunch. The hostess let me bake them when I got there so they came out nice and hot. They are a great finger food and were a nice addition for the vegetarians in the group. When you have a lot of food to choose from, it’s nice to have small bite size choices.
These are so versatile. If you can’t get fresh basil, a prepared pesto still works great. I’be made them multiple times and they always turn out great. I like adding a bit of cheese to the top but they are great without it.
Looking for more BRUNCH ideas
- Streusel coffee cake
- Apple and sausage quiche
- Peach and Blueberry bundt cake
- Blueberry muffins
- Banana bread
- Puff pastry baskets
- Eggs on English muffins
- Quiche with sweet potato crust
- Baked egg cups
- Mini crustless quiches
- Sausage balls
- Cinnamon rolls
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Adapted from Breakfast for Dinner
Mini Zucchini & Pesto Quiches
- 45 phyllo cups
- 2 clove garlic minced
- 1 ½ cup zucchini grated
- 3 eggs
- ¾ cup heavy cream
- salt and pepper
- 1 cup fresh basil leaves packed
- 2 tablespoons parmesan cheese grated
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 clove garlic
- ⅓ teaspoon salt
- pepper to taste
- Parmesan cheese For topping if desired
- Preheat oven to 400º. Place phyllo cups in mini muffin tins or on a rimmed baking sheet.
- Heat a skillet over medium heat. Add a little olive oil and garlic and cook for 1 minute. Stir in zucchini and cook for 2-3 minutes more, until it is just tender and the pan is mostly dry. Salt and Pepper to taste. Drop a teaspoon of zucchini mixture into each phyllo cup.
- Whisk together eggs, cream, salt and pepper.
- Pesto: Place basil, cheese, cream, oil and garlic in the bowl of a food processor. Pulse until smooth. Season with salt and pepper. Whisk pesto into egg mixture. If using prepared pesto, use about 3 tablespoons.
- Spoon egg mixture into phyllo cup, about 1 tablespoon per cup or enough to just barely fill them. Sprinkle the tops with parmesan if desired. Bake for 13-15 minutes or until tops are puffed and just starting to brown. Serve warm.