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How to make Zucchini, fetta and mint quiches

Yield = 12
Prep time: 0:45
Cook time: 0:20
Total time: 1:05

Ingredients

  • 3 sheets frozen shortcrust pastry, partially thawed
  • 2 large zucchini, peeled into ribbons
  • 1/3 cup drained marinated fetta, crumbled
  • 7 eggs
  • 1/4 cup pure cream
  • 1/2 cup finely grated parmesan
  • 1 tablespoon chopped fresh mint leaves, plus extra leaves to serve

Method

  • Step 1 Grease 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins.
  • Step 2 Cut each pastry sheet into 4 squares. Line base and side of each tin with pastry. Trim edge. Place on a baking tray. Refrigerate for 20 minutes.
  • Step 3 Preheat oven to 200C/180C fan-forced.
  • Step 4 Arrange zucchini in cases in a swirling pattern. Sprinkle fetta in between ribbons.
  • Step 5 Whisk eggs, cream, 1/3 cup parmesan, and mint in a jug. Season. Spoon over zucchini. Sprinkle with remaining parmesan. Bake for 15 to 20 minutes or until pastry is golden and filling is set.
  • Step 6 Stand in tins for 5 minutes. Remove quiches from tins. Serve with extra mint.