Mini Zucchini Appetizer Quiches
Mini bite size quiches in phyllo cups with fresh zucchini and pesto are an ideal appetizer. This easy to make zucchini appetizer is not only delish right out of the oven but still holds its flavor at room temperature.
Ingredients
- 45 phyllo cups
- 2 clove garlic (minced)
- 1 ½ cup zucchini (grated)
- 3 eggs
- ¾ cup heavy cream
- salt and pepper
- PESTO
- 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)
Instructions
- 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.
Barbara's Notes + Tips
- You can freeze extra pesto to use in soup or toss with pasta.
- These are best made right before serving.
- You can eat these warm or at room temperature.
- Sprinkle the tops with a little parmesan cheese before baking for even more flavor.
Nutrition
Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 34mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
