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CRUSTLESS COURGETTES MINI QUICHES Makes 48 Ingredients: Batter: ¼ cup corn flour 1¼ cup milk 2 large eggs 2 large egg yolks 1 cup fresh cream ½ teaspoon salt Pinch of nutmeg Oil for the pan Filling: 1 tablespoon olive oil 4 cloves garlic, crushed 1 onion, minced 2 courgettes, grated ¼ cup cheddar cheese Fresh basil, finely chopped Method: Preheat your oven to 220C. Prepare batter: Put the corn flour in a medium bowl. Whisking steadily, slowly pour in ½ cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolk, mixing again until smooth. Gradually whisk in the rest of the milk, the cream, salt and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk. Prepare courgettes mixture: In a non-stick pan, heat oil over medium heat. Add garlic and onion and stir until fragrant, about 2 minutes. Add grated courgettes, stir until just softened, another 3-4 minutes. Remove from heat. Oil mini muffins tins well. Put a pinch of grated cheese into each muffin cup, a teaspoon of courgettes mixture and a pinch of fresh basil. Pour 1 tablespoon of the batter into each muffin cup. Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup. Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 200C oven for 5-10 minutes.


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