Tasty vegetable quiche is a perfect addition for your Sunday brunch. The bite-sized portion is made for sharing with the whole family without the mess of conventional sized quiche. For the mold, you can use muffin cup baking sheet or ramekins. Don’t forget to lightly grease the baking sheet or ramekins before baking.
Prep: 20 mins
Cook: 55 mins
Yields: 8 Servings
½ package refrigerated pie dough
1 tbsp of olive oil
1 ½ cup of zucchini, finely sliced
3 garlic cloves, minced
1/2 tsp of kosher salt
½ medium onion, finely sliced
½ cup of non-fat milk
1 tbsp of flour
½ tsp of ground pepper
2 large eggs
½ cup of Parmigiano-Reggiano cheese, grated
To make the mini pie shells
1Preheat oven to 425 F. Thaw the frozen pie dough.
2Grease the muffin cup baking sheet with butter or oil spray.
3Cut the dough into a mini circle that will fit into the muffin cup.
4Bake at 425 F for 7 minutes or until the edges are golden.
To make the caramelized onion
1In a sauté pan, heat the pan over medium- high heat with one tablespoon olive oil.
2Add the onion slices and coat with oil.
3Spread the onion evenly over the pan. Cover the pan. Let it cook until caramelized over medium to low heat. Stir occasionally.
To make the Quiche
1Reduce the oven temperature to 375 F.
2Heat a large skillet over medium heat. Add oil, zucchini, garlic and a pinch of salt and pepper. Sauté until tender and crispy for about 5 minutes. Set aside.
3Now, prepare to make the egg + milk mixture: In a medium bowl, combine the eggs with the remaining ingredients (salt, milk, flour, pepper and cheese). Whisk lightly.
4Place the caramelized onion on top of cooked mini pie shell. Top with zucchini and pour the eggs + milk mixture over the top. Make sure not to overflow the edges of the pie shell.
5Bake at 375 F for 25- 30 minutes or until set (make sure that the filling is fully cooked). Let it rest for 5-10 minutes before serving.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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