Zucchini and ham mini quiches
These mini quiches are great as a snack, a pick me up after a work out, convenient for lunch boxes or for handy as a breakfast on the go. Any which way they are delicious.
Serves 12.
Ingredients:
2 sheets puff pastry, thawed
1 packet 150 g shredded ham
2 zucchinis, washed and grated
4 free range eggs, whisked
2 tablespoons plain flour
¼ cup Parmesan cheese
¼ mozzarella cheese
Extra flour for dusting
Salt to season
Method:
Preheat oven to 200 degrees Celsius/ 180 fan-forced, then lightly spray a 12 hole muffin pan with olive oil and set aside.
Place grated zucchini in a bowl and salt, let stand for 10 minutes. This process lets you remove excess water. In meantime work on pastry.
Roll one sheet of pastry into a long log then cut into 6 even pieces. Stand up each piece on its end and flatten down with the palm of your hand creating a disc shape.
Then sprinkle the surface you are working on with some flour and place one disc in the middle. Working one disc at a time, flour your disc lightly before rolling it out to prevent any sticking.
Roll disc out flat until you have a perfect size pastry case and place into muffin pan. Repeat this process until you have created 6 cases. Then go back to method 3 and repeat process with second pastry roll, set aside.
Place salted zucchini into a colander and rinse well, then squeeze zucchini gently squeezing out excess water and moisture. Place zucchini back into bowl and add flour, give a good mix through.
Add ham, eggs and Parmesan cheese to floured zucchini. Once thoroughly mixed take a tablespoon of the mixture and place in the pastry case. Do this until all the mixture is finished and pastry cases are filled.
Then add a sprinkle of salt for taste and mozzarella cheese to finish off.
Bake in oven for 15 minutes or until cooked through and golden brown.
Nutritional analysis per quiche
Energy: 144 Cals/ 603kJ
Protein: 7.6g
Fat: 7.2g
Saturated fat: 3.3g
Carbohydrates 12g
Sugars 1g
Fibre 2g
Sodium 375mg