My Crustless Mini Zucchini Quiche is just a fancy name for me to trap you and get you here...in reality this is just a little fancier version of Rice Tikkis/Cutlets…and now that I have you here, please have these for breakfast tomorrow and forgive me J
Crustless Zucchini Mini Quiche
- Egg, 1 large
- Zucchini, 1, medium size
- Onions, finely chopped, 3 heaped tbsp
- Red Peppers, finely chopped, 1 heaped tbsp
- Frozen corn, thawed, 1 heaped tbsp
- Boiled Rice, 5 tbsp
- Grated Parmesan cheese, 1 heaped tbsp
- Salt, to taste
- Pepper, to taste
- Mixed dried herbs, to taste
- Red chili flakes, to taste (optional)
- Oil, to grease muffin tray
Grate zucchini and place in a colander. Salt it and keep it aside for 10-15 minutes.
Preheat oven to 180 C.
Squeeze out all the water from the zucchini. When you think you are done, squeeze it out again – one medium size zucchini should fill up about ¼ of a cup after this. This is an important step; otherwise the ‘quiche’ will either remain soggy or take even longer to cook - both unpalatable options.
Whisk the egg lightly in a bowl. Mix in rest of the ingredients.
Lightly spray a muffin tray with oil. Add around 1 heaped tbsp of mix into each mould – with the above quantity I got 6. Each mould needs to be filled up till about half way and not more.
Bake for about 20-25 minutes, till tops get browned and go a little crispy.
You can add additional cheese on top if you want, I didn't.