Mini Mushroom-Zucchini Quiches
These mini mushroom-zucchini quiches from Spoonsparrow are packed with vital nutrients and taste great even for the littlest ones.
Ingredients
- 1 Zucchini
- 250 g Mushrooms
- 1 onion
- 1.5 tbsp olive oil
- Salt
- Pepper
- a pinch paprika powder
- 8 eggs
- 100 g heavy cream
- 30 g ground almonds (2 tbsp)
- 100 g turkey ham (sliced)
Instructions
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1.
Clean, wash, and quarter the zucchini lengthwise; remove seeds and dice flesh into small cubes. Clean mushrooms and dice them as well. Peel and finely dice the onion.
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2.
Heat 1 tablespoon of oil in a pan. Sauté the vegetables over medium heat for about 5 minutes, then season with salt, pepper, and paprika powder. Grease the muffin tin cavities with leftover oil and fill with the cooked vegetables.
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3.
Whisk eggs with cream and almonds, lightly salt, and pour over the vegetable mixture. Tear turkey ham into small pieces and scatter on top of the mini quiches.
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4.
Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes. Remove, let cool, and pack for take‑away in lunchboxes.
