Recipe

Mini tomato and zucchini quiches

  • 5 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print
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Ingredients

Mini tomato and zucchini quiches
  • 1 1/2 sheets frozen puff pastry, thawed
  • 2 small zucchini, grated
  • 5 eggs
  • 1/3 cup (80ml) skim milk
  • 1/3 cup (25g) grated parmesan
  • 200 gram cherry tomatoes, quartered

Method

Mini tomato and zucchini quiches
  • 1
    Preheat oven to 200°C or 180°C fan. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  • 2
    Cut 12 x 8cm squares from pastry. Ease pastry squares into prepared pan, allowing corners of pastry to overhang.
  • 3
    Using hands, squeeze excess liquid from zucchini. Place in bowl with 4 eggs, milk and parmesan, whisk to combine. Season. Divide egg mixture between pastry cases and top with tomato. Lightly beat remaining egg and use to brush pastry edges.
  • 4
    Bake for 20 mins, until pastry is golden and filling is set. Cool in pan for 5 mins, then transfer to a wire rack to cool. Serve warm or at room temperature.

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