The countdown to Easter brunch has begun. In fact, I’m devoting the week to this epic Superbowl of yearly brunches. An egg dish is a must and nothing is prettier and more practical than individual mini quiches.
While this recipe is for zucchini (since I’m vegetable-obsessed), you can fill these mini quiches with anything from bacon and caramelized onions, to ham and cheddar. Think about what else you’re serving and adjust accordingly.
I’ve added an Italian flavor to these quiches with the choice of cheese. But Gruyere or Mozzarella work as well.
MINI ZUCCHINI QUICHES
2 pre-made pie crusts
1 medium thinly sliced zucchini
1 Tbls olive oil
½ cup diced shallots
¼ c all-purpose flour
¼ tsp sea salt
½ tsp baking powder
2 cups Fontina
2 cups Pecorino Romano or Parmesan
1 cup cottage cheese
1 (4 ounce) can chopped green chiles, drained
- Press the pie dough into the bottom of the pan (you can cut with a large, round cookie cutter). Use a fork to poke holds into the bottom of the crust.
- Bake the crust at 375 degrees until slightly golden brown. (2-3 minutes) Remove the crusts from the oven and reduce the temperature to 350 degrees.
- Saute shallots in a pan with olive oil until soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
- Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes).
- Add grated cheese.
- Pour the mixture into the crust(s). Bake until the top is golden brown and a toothpick inserted into the center comes out clean. About 25 minutes.
- Let stand and cool slightly before serving.