Go Back
Mini Asparagus and Zucchini Quiche
Print

Mini Asparagus & Zucchini Quiche

Author Sarah Mir

Ingredients

  • 12 Mini Pastry Shells

Filling

  • 2 eggs
  • ½ onion, diced
  • 2 cloves garlic (minced)
  • 4-5 stalks asparagus
  • ½ a zucchini
  • 1 green chilli
  • cup milk
  • salt and pepper to taste (read notes)
  • 1 tbsp olive oil
  • ¼ cup shredded cheese (I used monterey jack)

Instructions

  • Preheat the oven to 350 degrees
  • Dice the half zucchini into slim quarters
  • Snap the woody ends off the asparagus and chop the rest into roughly 1 cm pieces, slightly smaller is fine 
  • Dice the green chilli, can use 2 if you want some heat
  • Saute the garlic and onion in a skillet with olive oil  on medium heat with ¼ tsp salt
  • Add the asparagus, saute for 3-4 minutes 
  • Now add the zucchini and green chilli and cook for another 3 minutes or until the zucchini is slightly softened
  • Put the mixture out in a plate to cool
  • If you want an extra crispy crust put your mini shells into the oven and bake for 6-7 minutes. Let them cool to room temp before filling. 
  • Whisk the eggs and milk together and add the cooled veggies and cheese. 
  • Fill each shell almost to the top, the filling will puff a little when it bakes and then deflate when it cools. 
  • Bake for 20-25 minutes until the filling is set and the mini shells are golden brown at the edges. 
  • Let cool before removing from the cases. To remove simply hold the foil rim and push up a little from the middle. 

Notes

The Pastry: I love the idea of making pie dough, but find i gets too time consuming so I use mini tar shells from the freezer section. 
Seasoning: In total I put ½ tsp of salt in mine, a quarter in the beginning and a ¼ during final mixing plus a fat pinch of pepper. I recommend doing a mini test of your quiche filling before adding the second round of salt by simply cooking a little in a frying pan and tasting it.