OH! Magazine - Australian Version March 2016 | Page 20

( OH YUM )

PHOODIE’S QUICK & MINI
ZUCCHINI QUICHES
The whole family will love this deliciously quick-to-prepare snack or
light meal from food blogger, Phoodie.

Makes: 14 (6cm) quiches

How to make them:
1. Preheat the oven to 180°C.

What you’ll need:
3 tablespoons olive oil
1 red onion, finely diced
3 cloves garlic, crushed
3 zucchinis, grated (only grate down
each side until you see seeds, then stop
grating. Note: I never throw away the
seeded core, I use it for purees, soups
etc; it also freezes well)
1 heaped tablespoon butter
3 eggs
A dash of thickened cream
100g grated cheese (parmesan works
well, but you can use any type)
1 teaspoon salt
½ teaspoon pepper
14 tart shells (I used store-bought ones
to save time)

2. In a pan over medium heat, fry off the onion and garlic
in the olive oil until it becomes translucent.
3. Add in the grated zucchini and stir through, cook over
a low heat for three minutes and then add in the butter.
Continue to stir and cook for another two to three
minutes.
4. Take off the heat and allow to cool almost completely.
5. Arrange your store-bought tart shells on a tray lined
with baking paper.
6. In a small bowl / jug combine eggs, cream, cheese, salt
and pepper.
7. Add the egg mix to the cooled zucchini mix, and then
spoon into tart shells.
8. Cook for about 15 minutes or until filling is just set.

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MARCH 2016 ( OH! MAGAZINE )