Mini Zucchini Quiche Recipe

A practical and healthy quiche suggestion for any day. Enjoy!

Ingredients Dough

• 4 cups (tea) of wheat flour
• 1 cup (tea) of cold butter, cubed
• 4 tablespoons of ice water
• 1 ovo
• 1 teaspoon salt

Ingredients Filling

• 1 can of cream
• 1 cup (tea) of grated mozzarella cheese
• 2 grated zucchini
• 1 chopped tomato
• 2 tablespoons chopped basil
• 4 eggs
• Salt to taste

Preparation Mode

1. Grease the bottom and sides of individual mini quiche or tart molds. Set aside.
2. In a bowl, mix the flour with the salt.
3. Add the butter and work with your fingertips until you get a moist crumble.
4. Add the eggs and mix.
5. Add the water little by little, stirring enough to combine.
6. If necessary, you can add a little more water.
7. Wrap in a plastic bag and leave in the refrigerator for 30 minutes.

Preparation Method Filling

1. Reserve half of the mozzarella cheese.
2. In a bowl, mix the remaining ingredients. Set aside.

Assembly

1. Remove the dough from the refrigerator.
2. Preheat the oven to medium temperature.
3. Line the bottom and sides of the molds, pressing with your fingers.
4. Distribute the filling between the molds.
5. Place them in a large pan, one next to the other.
6. Sprinkle with the reserved mozzarella.
7. Bake for 20 minutes or until golden brown.
8. Remove, let cool and unmold.
9. Serve.

Mom’s Tips

Zucchini can be replaced with carrots or another ingredient of your choice.

Yields approximately 12 units.