Zucchini, fetta and mint quiches

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

Recipe «Zucchini, fetta and mint quiches» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.