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If you're looking for a delightful, savory treat that can easily elevate any meal occasion, the Zesty Mini Zucchini Quiche Cups are a must-try. These bite-sized quiches are not only visually appealing but also packed with flavors that cater to a variety of palates. Their versatility makes them perfect for brunch gatherings, enticing appetizers for dinner parties, or even a nutritious snack on the go. With the combination of fresh vegetables, creamy cheese, and rich eggs, these mini quiches promise to satisfy cravings while offering a healthy twist.

Mini Zucchini Quiche Cups

Discover the deliciousness of Zesty Mini Zucchini Quiche Cups, perfect for any occasion! These bite-sized treats are not only visually appealing but also bursting with flavor, thanks to the combination of fresh zucchini, carrots, cheese, and eggs. Ideal for brunch, dinner parties, or a healthy snack, these versatile mini quiches are easy to make and a delightful addition to your meal repertoire. Enjoy a nutritious and satisfying dish that everyone will love!
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Ingredients
  

1 medium zucchini, grated

1 medium carrot, grated

1/2 cup onion, finely chopped

1 cup shredded cheese (choose between cheddar or mozzarella)

4 large eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano (or substitute with Italian seasoning)

1 package of pre-made pastry dough or phyllo pastry sheets

Cooking spray or olive oil, for greasing

Fresh herbs (like parsley or chives), finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking your quiche cups.

    Prepare the Pastry Cups: If using traditional pastry dough, roll it out on a lightly floured surface. Cut out circles that are approximately 4 inches in diameter. Gently press these circles into a greased muffin tin to create small pastry cups. For phyllo pastry, take a few sheets, brush them lightly with olive oil between layers, then cut into squares and fit them snugly into the muffin tin.

      Sauté the Vegetables: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Next, mix in the grated zucchini and carrot, continuing to sauté for an additional 3-4 minutes, or until the vegetables are softened. Remove the skillet from heat and let the vegetable mixture cool slightly.

        Make the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well blended. Add the salt, black pepper, garlic powder, and oregano, whisking until all ingredients are incorporated. Stir in the slightly cooled sautéed vegetables and the shredded cheese until evenly mixed.

          Fill the Cups: Use a spoon to fill each pastry cup with the egg and vegetable mixture, filling them about three-quarters full to allow for rising while baking.

            Bake: Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops of the quiche cups are set and lightly golden. To check for doneness, insert a toothpick into the center of a quiche; it should come out clean.

              Cool and Serve: Once baked, allow the mini quiche cups to cool in the muffin tin for about 5 minutes. Carefully remove them and transfer to a serving plate. Garnish with finely chopped fresh herbs for a pop of color and flavor.

                Enjoy: Serve your zesty mini quiche cups warm or at room temperature. They make for a delightful appetizer, perfect brunch item, or tasty snack!

                  Prep Time: 15 minutes

                    Total Time: 40 minutes

                      Servings: 12 mini quiches

                        - Presentation Tips: For an elegant touch, arrange the quiche cups on a beautiful platter and sprinkle with extra fresh herbs. Consider adding a side of tangy dipping sauce, such as a yogurt sauce or a herbed vinaigrette, for added flavor.