Zucchini and basil crustless mini quiches

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Hands up for those of you on a low-carb diet?  I know there’s a stack of you out there; Atkins, Dukan, anyone?  Well…strictly speaking this recipe is not diet food and probably wouldn’t be given the tick of approval by Dr Dukan but maybe Mr Atkins would be ok with a few of these baby quiches.  It does include cream but when everything else at a party is carb-laden (which obviously makes for killer drinking food) it’s nice to have something that isn’t wrapped in some form of pastry.

I made these little numbers for Immy’s parent’s anniversary party as well and they were a hit, pretty much the first thing to go.  The cheese forms a fine crust on the outside and then it’s beautifully creamy on the inside when you bite into it…mmmm creamy.  They’re extremely morish and bit difficult to stop at one.

 

The great thing about these is that you can use the base custard mixture and just add anything your heart or stomach desires or whatever you have at had.  But wait, there’s more…these are also so great because you can make them ahead and either freeze or refrigerate them and then serve them either at room temperature or just zap them in the microwave for about 1 minute to reheat.

Some other combinations that would work:

Asparagus & leek

Bacon & zucchini

Mushroom & cheddar

Edamame & mint

Zucchini and basil crustless mini quiches

Adapted from thekitchn.com

Makes up to 48 pieces depending on how big your muffin holes are.

What you need:

  • 1/4 cup cornstarch
  • 1 1/4 cup whole milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy/thickened cream
  • 3/4 tsp sea salt (like Maldon)
  • 1/8 tsp grated nutmeg
  • olive oil
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 2 zucchini, grated and squeezed to extract excess moisture
  • 1/4 cup grated gruyere or parmesan
  • fresh basil, finely chopped

What to do:

Preheat oven to 220C/430F

In a large frypan, heat a splash of olive oil.  Add the garlic and shallots and cook until softened.  Throw in the zucchini and cook for another couple of minutes, again until softened.

Make the custard mixture by putting the cornstarch into a large bowl and whisking in half the milk.  Add the eggs and the egg yolks and then the rest of the milk.  Whisk in the cream, salt and nutmeg.

Get your mini muffin pan and if it’s not non-stick, grease with some oil.  Pop in a pinch of the grated cheese, a teaspoon of the zucchini mixture, a few pieces of basil and then fill with about 1 tablespoon of the custard mixture.

Bake until they start to puff up which will take approximately 15-18 mins.  Let them cool in the tin for about 10 mins and then take them out of the tin.  If you need to, run a fine knife around the edge to help ease them out.  Serve straight away or they can be served at room temp.  If you’re making these ahead of time, put them in an airtight container and either refrigerate or freeze (depending on how far ahead you’ve made them) until needed.

 

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