Zucchini Basil Mini Quiche
Directions 1. Heat oven to 450F. 2. Add cornstarch and 1/2 cup milk to your Whiskware Egg Mixer and whisk until smooth. Add eggs, egg yolks, remaining milk, cream, salt, and nutmeg and whisk until well combined. 3. Heat oil in a nonstick pan over medium heat. Saute garlic and shallots for about 2 minutes
then add grated zucchini and stir until just softened, another 3-4 minutes. Remove from heat. 4. Grease mini muffin tins. Assemble mini quiches in muffin cups as follows: a pinch grated cheese, 1 teaspoon zucchini mixture, a pinch chopped fresh basil, and 1 tablespoon batter. 5. Bake until quiches puff up and turn golden, about 15-18 minutes. Let cool for 10 minutes, then run a knife around the rim of each muffin cup to remove quiche.
Eggs are fluffier when made with our Egg Mixer
Cleanly + easily crack eggs and separate yolks with our built in lid design.
Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.
Dishwasher safe and BPA free means that cleanup is a snap!