These are brilliant and so easy to make – I just made a bunch for new year’s to have with drinks. You could easily add different flavours to your liking (chilli & sweetcorn, feta and roast pumpkin, just for example).
You can store them in the fridge for a few days for lunches too.
Recipe for mini zucchini & bacon quiches:
125g packet short cut bacon (can sub with 120g crumbled fetta cheese if preferred)
1 packet Old El Paso Stand ‘N Stuff Mini Whole Grain Tortillas
5 extra large eggs, whisked
1 medium zucchini, grated & squeezed in a paper towel to remove excess liquid
2 x 20ml tblspns plain flour
1 cup coarsely grated cheddar cheese or 4 cheese mix (120g)
2 x 20ml tblspns cooking cream, milk or Greek yoghurt
3 spring onions, green part only, chopped finely
3 tblspns flat leaf parsley, chopped finely
Freshly ground sea salt & pepper
30g finely grated parmesan cheese (optional)
Preheat oven to 200C. Place baking paper onto a baking tray and layer over bacon pieces. Cook in oven for 10 minutes, turn over pieces then bake for a further 10 minutes until crispy around the edges. Chop finely and cool a bit.
Meanwhile, add eggs, zucchini, flour, cheese, cream, herbs and seasoning to a bowl and whisk until combined. Fold through cooled bacon.
Replace baking paper on tray and place 12 tortillas onto tray. Spoon zucchini bacon mixture into tortillas, sprinkle over parmesan and bake for 20 minutes, or until cases are light golden and filling has puffed up, is golden and cooked through.
Serve warm, at room temperature or after chilling in the fridge.
Makes: 12 mini quiches (approx.3 quiches per serving)
Adapted from: Plateful