Mini Zucchini And Pesto Quiches

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• 15 sheets phyllo dough
• 6 tablespoons unsalted butter, melted
• 1 garlic clove, minced
• 1 small zucchini, grated (about 1 cup)
• 3 large eggs
• 1/2 cup heavy cream
• salt and pepper
• 1 cup packed fresh basil leaf
• 3 tablespoons grated parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, roughly chopped
• 1/4 teaspoon salt
• fresh ground black pepper

Recipe

• 1 make the phyllo cups: preheat oven to 375°f lightly spray a mini muffin pan with cooking spray.
• 2 lay 1 sheet phyllo on a flat surface. keep remaining dough covered to prevent drying out. brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.
• 3 cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. place in the muffin tin. repeat with remaining dough; you should end up with 24 cups. bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. cool before using.
• 4 make the quiches: preheat oven to 400°f place a phyllo cup in each well of a mini muffin tin.
• 5 heat a skillet over medium heat. lightly spray with cooking spray. add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. drop a scant teaspoon of zucchini mixture into each phyllo cup.
• 6 whisk together the eggs, cream, salt, and pepper.
• 7 prepare the pesto: place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. pulse until smooth; season with salt and pepper.
• 8 whisk pesto into the egg mixture. spoon into the phyllo cups, about 1 tablespoon per cup. bake for 13 to 15 minutes.