Ingredients
- 1/4 cup cornstarch
- 1 1/4 cups whole milk
- 2 eggs, plus 2 egg yolks
- 1 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 small zucchini, grated
- 1/4 cup grated Parmesan cheese
- fresh basil, finely chopped
Directions
- 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.
Recipe Note
WHIP THIS UP WHEN: Mom deserves a day off - beginning with fresh homemade eats, without lifting a finger. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
