Zucchini, fetta and mint quiches

Cooking Appetiziers Zucchini, fetta and mint quiches

The mint in these quiches adds just the right amount of freshness to the creamy fetta.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Grease 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins.
  2. Cut each pastry sheet into 4 squares. Line base and side of each tin with pastry. Trim edge. Place on a baking tray. Refrigerate for 20 minutes.
  3. Preheat oven to 200C/180C fan-forced.
  4. Arrange zucchini in cases in a swirling pattern. Sprinkle fetta in between ribbons.
  5. Whisk eggs, cream, 1/3 cup parmesan, and mint in a jug. Season. Spoon over zucchini. Sprinkle with remaining parmesan. Bake for 15 to 20 minutes or until pastry is golden and filling is set.
  6. Stand in tins for 5 minutes. Remove quiches from tins. Serve with extra mint.

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3 sheets frozen shortcrust pastry, partially thawed
2 large zucchini, peeled into ribbons
1/3 cup drained marinated fetta, crumbled
7 eggs
1/4 cup pure cream
1/2 cup finely grated parmesan
1 tbsp chopped fresh mint leaves, plus extra leaves to serve

Adv

Autors
Preparation time
45
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Appetiziers
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