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Zucchini, fetta and mint quiches
Zucchini, fetta and mint quiches
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Refreshing mint complements creamy feta in these delectable quiches.
Ingredients:
  • 3 sheets frozen shortcrust pastry, partially thawed
  • 2 large zucchini, peeled into ribbons
  • 82.50 ml drained marinated fetta, crumbled
  • 7 eggs
  • 63.13 gm pure cream
  • 125.00 ml finely grated parmesan
  • 20.00 ml chopped fresh mint leaves, plus extra leaves to serve
Instructions:
  • Grease 12 fluted flan tins with a 6cm round base and 2cm depth.
  • Cut each pastry sheet into 4 squares, line base and side of each tin with pastry, trim edge, place on a baking tray, and refrigerate for 20 minutes.
  • Preheat the oven to 200C (180C fan-forced).
  • Layer the zucchini slices in a beautiful swirling pattern in the baking dish. Sprinkle crumbled feta cheese in between the layers of zucchini.
  • Combine eggs, cream, 1/3 cup parmesan, and mint in a jug, season the mixture. Pour over zucchini, sprinkle with the rest of the parmesan. Bake until pastry is golden and filling is set, about 15-20 minutes.
  • Let quiches rest in tins for 5 minutes, then carefully remove them. Garnish with fresh mint before serving.

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