Baking

Zucchini and mint mini quiches

Name: Zucchini and mint mini quiches recipe
Yield: 12
Ingredients: 400g sheet frozen shortcrust pastry, just thawed (we used Carême); 2 large eggs; 125ml thickened cream; 1 garlic clove, crushed; 20.00 ml finely chopped mint leaves; 2 x 100g small zucchini; 70g fresh goat’s cheese

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by Lucy Nunes

Delicious Team

Oct 23, 2024

"Zucchini, mint and goat’s cheese are a great spring combo." – Lucy Nunes.

You’ll need a 12-hole, 1/3-cup (80ml) capacity muffin pan and an 8.5cm round cutter for this recipe.

400g sheet frozen shortcrust pastry, just thawed (we used Carême)
2 large eggs
1/2 cup (125ml) thickened cream
1 garlic clove, crushed
1 tbs finely chopped mint leaves
2 x 100g small zucchini
70g fresh goat’s cheese

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place a baking tray in the oven to preheat. Grease a 12-hole, 1/3-cup (80ml) capacity muffin pan.
2.

Cut 12 x 8.5cm circles from the pastry and place in prepared pan. Line each pastry case with baking paper or muffin pan liners. Chill for 15 minutes. Fill lined pastry with pastry weights or dried beans. Bake for 15 minutes on preheated tray, then remove weights and paper.
3.

Whisk eggs, cream, garlic and mint in a large jug until smooth, then season. Thinly slice zucchini lengthways using a mandoline. Halve slices lengthways. Stack several slices together and roll up tightly into scrolls. Repeat to make 12 scrolls.
4.

Divide scrolls and cheese between tart shells. Pour over egg mixture. Season, reduce oven to 180°C/160°C fan-forced and bake for 20 minutes, or until filling is set.
5.

Serve quiches warm or at room temperature (see recipe note).

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Recipe Notes

If making quiches in advance, cool completely, then store in the fridge in an airtight container. Bring to room temperature to serve, or heat in a 160°C/140°C fan-forced oven for 10-15 minutes to serve warm.