Baby Swiss cheese and diced zucchini star in these individually portioned quiches.
Mini Zucchini Quiches
Serves: 8
To prevent excess moisture in the quiches, be sure to use the outer green portions of the zucchini.
Ingredients
- 2 (14.1-ounce) packages refrigerated piecrust dough (4 sheets)
- 1 teaspoon olive oil
- 1 cup diced zucchini (approximately 1 medium zucchini)
- 1⁄2 teaspoon fine sea salt, divided
- 1⁄4 teaspoon ground black pepper, divided
- 2 tablespoons thinly sliced chives
- 2 large eggs
- 2⁄3 cup heavy whipping cream
- 1 ounce (approximately 1⁄4 cup) finely shredded baby Swiss cheese
Instructions
- Preheat oven to 450°. Lightly spray 8 (4x2-inch) fluted tartlet pans with cooking spray.
- On a lightly floured surface, unroll pie dough sheets. Cut 2 (6x4-inch) rectangles from each sheet of dough. Transfer each rectangle to a prepared tartlet pan, pressing into bottoms and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Using a rolling pin or fingers, trim excess dough. Using a fork, prick bottom of dough in each tartlet pan. Place tartlet pans on a rimmed baking sheet. Freeze for 10 minutes.
- Bake until tartlet shell edges are lightly golden brown, approximately 10 minutes. Let cool completely in pans on a wire rack.
- Reduce heat to 375°. Arrange oven rack in lower third of oven.
- In a small skillet, heat oil over medium-high heat. Add zucchini, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Cook, stirring frequently until zucchini is lightly browned and just soft, 3 to 4 minutes. Let cool. Stir in chives.
- In the container of a blender, pulse together eggs, cream, remaining 1⁄4 teaspoon salt, and remaining 1⁄8 teaspoon pepper until smooth and slightly foamy. Transfer mixture to a liquid-measuring cup with a pouring spout or a small bowl.
- Divide cheese evenly among pre- pared shells. Top cheese in each shell with 1 tablespoon zucchini mixture. Top zucchini mixture with 3 table- spoons egg mixture in each shell.
- Bake until filling is slightly puffed, approximately 15 to 16 minutes. Let cool in pans for 5 minutes before carefully removing. Serve warm or at room temperature.
Notes
Make-Ahead Tip: Quiches can be made a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven until warm, approximately 5 minutes.
