Feeding the Funky Bunch: Zucchini Quiche

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My mother-in-law received this recipe from a friend years ago and has made it many times for our family afternoon teas. It is a hit with children and adults alike. I tend to make it in a mini muffin pan then freeze excess quiches until needed. You can pop them in a school lunchbox in the morning and they defrost nicely by lunchtime. For family events this quiche is often baked in a 20cm square tin then sliced into portions for everyone to enjoy.

I have not been able to replicate this recipe as deliciously in the thermomix so have stuck with the traditional method written below. The quiches still take only a few minutes to whip up. I like to finely grate the vegetables with a microplane grater.

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 6 eggs
  • 1 cup grated cheese
  • 1 medium carrot grated (100-120g)
  • 1/2 zucchini grated (180-200g)
  • 1/4 cup melted butter
  • 1 cup self-raising flour
  • 1 cup chopped bacon (optional)
  • pink salt & pepper
  • handful of parsley finely chopped

Method

  1. Pre-heat oven 180C
  2. Lightly whisk eggs
  3. Add all other ingredients and mix well
  4. Spoon into mini patty pans (1tbls/20ml) or pour into greased and lined 20cm square tin
  5. Bake 20 min for mini muffins or 30-35 min for square tin
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5 responses »

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