Zucchini Quiche Muffins

Recipe submitted by: Amy Pickett
Recipe courtesy of: Housewives of Frederick County.com

(No reviews.)


These muffins are absolute heaven! May be prepared ahead to bake the next morning.

Prep Time:
Cook Time:
24 muffins


4 sprays cooking spray
- 2 small uncooked zucchini, finely chopped
- 1 large uncooked onion, finely chopped
- 1 cup shredded parmesan cheese, about 3 oz
- 6 large eggs
- 1/2 cup all purpose flour
- 1/4 cup fresh basil, finely chopped
- 3 Tbsp olive oil, extra virgin
- 2 tsp baking powder
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper


  1. Preheat oven to 375 degrees. Coat two 12-hole nonstick muffin pans with cooking spray 9 or use just one pan and cook in two batches.
  2. Combine all ingredients in a large bowl; spoon about 2 heaping tablespoons egg mixture into each prepared hole, making sure to stir mixture after filling each one.
  3. Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes.
  4. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).
  5. Yields 1 quiche per serving.

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